Rich menu with typical local specialities
in Casale Monferrato

Osteria Amarotto of Casale Monferrato offers its customers a varied menu, with different typical local and Piedmontese specialities.

The staff pays attention to every little detail during the service with love and passion, creating an unforgettable and tasteful experience for each customer .
Since 1940 the osteria has faithfully followed the local tradition and has offered the best specialities of the territory, including bagna cauda, fresh pasta, dishes based on white truffle, raw meat salad, boiled meat, agnolotti and exquisite braised beef with Barolo. The chefs will be able to interpret the taste of the individual customer, meeting every request and requirement and making his visit always pleasant and relaxing.

The exquisite raw meat Alba style

One of the most famous Piedmontese specialties is certainly the raw meat Alba style. This type of meat should be savoured cold, embellished with white truffle petals.

In order to be considered worthy of tradition, this dish requires a meticulous knowledge of the ingredients and their quality, combined with a perfect dosage of the elements.
Osteria Amarotto knows how to win over customers thanks to its knowledge, which makes the meat very soft, delicate and absolutely delicious.
Discover the local traditions

The timeless flavour
of bagna cauda

Who has never heard of bagna cauda? This typical Piedmontese delicacy has an ancient tradition. In fact it seems that it was born in the Middle Ages to counteract the plague thanks to the abundant dose of garlic contained in it. In the following years, the Church decided to ban this speciality because the word began to spread among the people that garlic had powerful aphrodisiac properties.

For some time, therefore, bagna cauda was no longer served in convents and monasteries. This speciality, however, was not forgotten because in the town of Vezzolano it remained one of the most coveted dishes both by the people and by pilgrims hosted by monks and taverns of the time.

The timeless taste of bagna cauda

Who has never heard of bagna cauda? This typical Piedmontese delicacy has an ancient tradition, in fact it seems to have been born in the Middle Ages to counteract the plague thanks to the abundant dose of garlic contained in it. In the following years, the Church decided to ban this specialty because the word began to spread among the people that garlic had powerful aphrodisiac properties.

For some time, therefore, the bagna cauda was no longer served in convents and monasteries. This specialty, however, was not forgotten because in the town of Vezzolano it remained one of the most coveted dishes both by the people and by pilgrims hosted by monks and taverns of the time.
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