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Immerse yourself in the culinary delights of Coltivare Agri.Relais, nestled in the heart of La Morra, Italy, where traditional Piedmontese cuisine meets innovative, seasonal flavors. This 2025 Menu offers a thoughtfully curated selection highlighting the rich heritage of the region with a contemporary twist, perfect for food enthusiasts and travelers seeking an authentic local experience.
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Begin your feast with an array of enticing starters that showcase local ingredients and creative flair. Try the Tonnato, featuring tender pink-cooked girello with a light tuna sauce, accented by capers and delicate drops of rich roasting jus. The Fagioli e cipolla nuova offers a harmonious blend of Andezeno's fresh spring onion paired with sesame-oil infused beans, creamy cannellini hummus, and a miso twist, served alongside onion focaccia.
For pasta lovers, Plin delivers a traditional Piedmontese agnolotto filled with three meats, a true regional classic. Vegetarians will appreciate La carota, a delicate dish of carrot cooked in fig leaves with carrot sauce, black sesame crumble, and a green pepper fond, while the Animella presents a luxurious glazed sweetbread with mustard seeds, grilled quince, curly kale, and a honey-lemon emulsion. The Trota captivates with charcoal-grilled trout ceviche accompanied by fennel textures and a maritozzo with trout mousseline.
Don't miss the Asparagi del Roero, a warm salad of tender asparagus with aged Bra duro cheese, elderflower vinegar bernese, and marinated egg yolk—showcasing the bounty of the Piedmont region.
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The mains at Coltivare Agri.Relais are a celebration of both land and river. Savor La fassona, a marinated Fassona beef shoulder with fresh borage savarin and pesto that delivers rich Piedmontese flavors. The Spaghetto di enkir pairs fresh spaghetto pasta with smoked sturgeon and Italian caviar for an elegant seafood option.
For a smoky delight, the Salmerino is marinated and grill-cooked arctic char served with pil pil sauce, braised morels, wild garlic oil, and grilled lettuce. Those craving rustic comfort will enjoy Lasagnetta di asino, featuring donkey ragù layered with egg pasta and hay béchamel.
Vegetarian options shine with Pasta mista, cooked in pod extraction with pea miso, fava and mint salad, wasabi, Roquefort-style cheese sauce, and Sichuan pepper. The inventive Come un filetto al pepe verde offers a celery root steak with Val di Maggia green pepper sauce, sweet-sour celery root veil, and black truffle.
For meat lovers, Anatra allo zafferano features roasted duck leg terrine with saffron sauce, foie gras bonbons, chard marmalade, and duck breast prosciutto—an indulgent taste of Piedmontese tradition.
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Conclude your meal with refined desserts that blend local ingredients and creativity. Tra nord e sud pairs soft brioche with the prized Tonda Gentile hazelnut gelato, creating a perfect harmony of texture and flavor.
The Crostata ricotte e cioccolato offers a delightful shortcrust pastry filled with classic jam, paired with sheep ricotta gelato, Chantilly cream made with Seirass cheese, and caramelized filo pastry for a crunchy finish. For a refreshing light option, Frutta e verdura features a fresh fruit and vegetable macedonia, lemon sorbet, and chilled hibiscus flower infusion.
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Coltivare Agri.Relais boasts an expertly curated wine list that emphasizes the local Nebbiolo grape alongside their own estate wines and select international labels, offering perfect pairings for every dish. Guests can also enjoy freshly brewed coffee and regional beverages that complement the seasonal menu.
- Locally inspired ingredients freshly sourced from the Piedmont region ensuring authentic flavor and quality.
- Thoughtful seasonal menus reflecting the best produce and culinary traditions at every visit.
- Expert wine pairings curated by knowledgeable sommeliers to elevate your dining experience.
