Genuine and tasty dishes of the local tradition in Casale Monferrato

Cured meats represent one of the most delicious specialties to be tasted in a typical Piedmontese trattoria. In fact, the gastronomy of the area is rich in excellence in the area of cured meats and cheeses, which over time have become the main protagonists of the appetizer course.
In addition to bagna cauda and Albese raw meat, the Osteria Amarotto in Casale Monferrato offers a selection of the best cured meats and cheeses of the area and a menu full of typical Piedmontese and Monferrato dishes. Visit the restaurant to rediscover the true taste of tradition.

THE MONFERRINO CARPIONE

The recipe for carpione that we make is handed down to us by our grandmothers, a typical dish of the Piedmontese tradition to avoid the summer heat which, with the use of salt and vinegar, favors the excellent preservation of food.
the triad par excellence is made up of zucchini, hard-boiled fried egg and veal Milanese from Piedmontese fassona, we have also added chicken Milanese.

The characteristics and condiments of agnolotti

If you want to get to know and savor the best Piedmontese cuisine, it is impossible not to order the agnolotti: this first course made with fresh pasta is one of the cornerstones of our local tradition.
Considered one of the tastiest first courses, it is prepared with fresh square-shaped egg pasta, filled with roast meat and seasoned, according to the customer's tastes and wishes, with butter and sage, or with meat, or even with broth.

The incredible flavor of braised beef in Barolo

One of the best known and most appreciated dishes of Piedmontese cuisine is undoubtedly braised in Barolo. Loved by all Italians and tourists, this dish reflects in all respects the character of local cuisine, being prepared with one of the best known wines of the area: Barolo.

This wine is produced with Nebbiolo grapes and gives a distinctive and timeless flavor to the meat, resulting in one of the most delicious dishes in Italian cuisine. It is paired, at the Osteria Amarotto, with a good glass of Barolo wine, ideal for accompanying braised meat.

THE MONFERRINO CARPIONE

The recipe for carpione that we make is handed down to us by our grandmothers, a typical dish of the Piedmontese tradition to avoid the summer heat which, with the use of salt and vinegar, favors the excellent preservation of food.
the triad par excellence is made up of zucchini, hard-boiled fried egg and veal Milanese from Piedmontese fassona, we have also added chicken Milanese.