Menu full of typical local specialities
in Casale Monferrato

The Osteria Amarotto in Casale Monferrato offers its customers a varied menu, full of typical specialties of the area and of the Piedmontese tradition.

Love and passion drive the staff to pay attention to every detail during the service, to guarantee the customer an unforgettable experience full of taste.
Since 1940, the tavern has faithfully followed the local tradition and offers the best specialties of the area, including bagna cauda, fresh pasta, dishes based on white truffles, raw meat salad, boiled meat, agnolotti and exquisite braised in Barolo. The chefs will be able to interpret the taste of the individual customer, meeting his every request and need and making his visit always pleasant and relaxing.

The exquisite Albese raw meat

One of the best-known Piedmontese specialties is certainly the Albese raw meat. This type of meat should be enjoyed cold, embellished with white truffle petals.

In order to be considered worthy of tradition, this dish requires painstaking knowledge of the ingredients and their quality, combined with a perfect dosage of raw materials.
Osteria Amarotto knows how to conquer customers thanks to its interpretation, which makes the meat very soft, delicate and absolutely delicious.
Discover the traditions of the place

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 timeless taste of bagna cauda

Who has never heard of bagna cauda? This typical Piedmontese delicacy has a very ancient tradition, in fact it seems to have been born in the Middle Ages to fight the plague thanks to the abundant dose of garlic it contains. In the following years, the Church decided to ban this specialty because rumors 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 specialty, however, was not forgotten because in the city of Vezzolano it remained one of the most coveted dishes both by the people and by the pilgrims hosted by the monks and by the taverns of the time.