For secondi we could have some regional specialities like Cinghiale Arrosto, loin of wild boar, pan-fried and roasted with thyme. Cinghiale is organic and extremely healthy to eat. Perhaps, Insalata di Polpo e Patate – gently boiled octopus with steamed potatoes, celery, olive oil, white wine vinegar and parsley. Or maybe Brasato al Barolo, a veal or beef joint, braised for 2-3 hours with finely diced vegetables, beef stock and Barolo or Barbera red wine. Then there’s Cotoletta di Vitello, a veal chop grilled in butter with sage leaves. Simple but with the most amazing flavour. If you’d prefer a vegetarian dish, then just let us know, that’s no problem – we’ll serve you something equally delicious and authentic.