Bistrot75

The world-famous Roman recipe, created by Chef Luciano Monosilio. With 30% pork cheek, 20% egg yolk, and cheese. Made with free-range eggs and str...

CUSTOMIZE YOUR CARBONARA BY ADDING THE INGREDIENTS YOU LOVE MOST. The "basic" version of carbonara, with 20% egg yolk and cheese. Made without adde...

CUSTOMIZE YOUR CARBONARA BY ADDING THE INGREDIENTS YOU LOVE MOST. The "basic" version of carbonara, with 20% egg yolk and cheeses. Produced witho...

Delicious brandade of cod fillet, potatoes and Taggiasca olives. How to use: Excellent on crostini and canapés, risotto, gnocchi, polenta and ...

A classic recipe from our Piedmontese tradition. A rich and delicious sauce for all first courses, but also worth trying with polenta or risotto...

Description: Creamy Castelmagno DOP fondue, an authentic mountain recipe. Made with one of Piedmont's most precious cheeses, our fondue celebrat...

Cognà is a recipe with ancient origins, prepared in the old farmhouses of the Langhe, where at the end of summer, the grape must from the first ha...

Cognà is a recipe with ancient origins, prepared in the old farmhouses of the Langhe, where at the end of summer, the grape must from the first har...

Bunet is the quintessential dessert of the Piedmontese tradition. Ready to serve, easily unmoldable onto a plate. Garnish with whipped cream, st...

Our egg tagliolini are produced in our pasta factory using artisanal methods. They are spooled and packaged by hand after a slow drying process. O...

Our egg tagliolini are produced in our pasta factory using artisanal methods. They are spooled and packaged by hand after a slow drying process. O...