The Emotional Menus "Cocoa Contaminations"
Chef Silvio Bessone and staff offer two emotional paths each day, “Cocoa Contaminations Lunch” and “Cocoa Contaminations Dinner.”
There is no a la carte service, but for each time the customer returns, an alternative to the course dishes is offered.
Cocoa Contaminations Lunch Path € 40.00 per person, drinks by the glass, Mery Vinai Bessone selection
11 a.m. visit to the small Cioccomuseo where in the auditorium room, Mery Vinai Bessone, will explain the story that led to the creation of this magnificent Chocolate story and guide diners through the unconfessed secrets of Chocolate, during the explanation and the viewing of a video documentary will be served tastings from seed to bar and of Silvio Bessone’s special chocolates
Lunch menu: On original recipes by Chef Silvio Bessone and prepared by the Chef himself.
Our bread board consists of at least 6 different varieties, contaminated with cocoa, based on Silvio Bessone’s original recipe from Chef Pastry Chef Orlando Guzman.
-
- Palette of cheeses and homemade cocoa cold cuts
- Carpaccio of fassone with salad and Mexican cocoa flakes
- Aztec Cagliatina
- Raviolo di Brasato al cacao on a bed of fondue (or Boscaiola noodles)
- Capocollo in Cocoa Crust cooked at low temperature (outstanding)
- Assortment of Sweets of the Day
- Vertical of pralines
-
Drinks served by the glass for each course from a selection of local wines and beer: J’Amis biano and red dedicated to Silvio’s friends, Yule Craft Beer with cocoa, Barbera Superiore, Nebbiolo d’Alba, Dogliani DOCG, Barolo DOCG, Moscato DOCG or similar chosen by Mery Vinai Bessone
Coffee and water (Lurisia’s Bolle and Stille) are served and included in the offer depending on the customer’s taste
From September 21 to January 31, it is possible (subject to truffle availability) to include a variant of Mondovi White Truffle, with an additional charge to be paid locally of €25.00 per person. The planned first course will be replaced with Tagliolini with White Truffle and melted egg yolk inside.
-
Emotional path ” Cacao Contaminations Dinner” E 50.00 per person drinks by the glass selez. Mery Vinai Bessone
-
6 p.m. in the auditorium room, Mery Vinai Bessone, will explain the story behind the creation of this magnificent Chocolate story and guide diners through the unmentionable secrets of Chocolate.During the explanation and viewing of a video documentary, tastings from seed to bar and of Silvio Bessone’s special chocolates will be served. At 7 p.m., for patrons who wish to do so, a mini-bakery class will be offered in the workshop set up in the Chocomuseum hall, Held by Siria Bessone or Orlando Guzman where they will make a Chocolate dessert that will then be served at dinner. (COVID19 protocol limits customer participation to Demonstration only).
Evening menu
Our bread board consists of at least 6 different varieties, contaminated with cocoa, based on Silvio Bessone’s original recipe from Chef Pastry Chef Orlando Guzman.
-
-
Small mixed fried vegetables in cocoa butter and EVO oil
-
Cocoa-scented palette
-
Tricolor Tagliolini with Porcini mushrooms
-
Battuta Tiepida alla Bessone in a cocoa crust (don’t call it a Hamburgher!).
-
Three-temperature Chocolate Cupcake (made by diners during the pastry class)
-
-
Vertical of pralines
-
Drinks served by the glass for each course from a selection of Italian terroir wines: J’Amis biano and red dedicated to Silvio’s friends, Barbera Superiore, Nebbiolo d’Alba, Dogliani DOCG, Barolo DOCG, Moscato DOCG or similar chosen by Mery Vinai Bessone
Coffee and water (Lurisia’s Bolle and Stille) are served and included in the offer depending on the customer’s taste -
-
- In Bold the dishes included in the tasting menus
- Almost all dishes can be made in the same way and taste for food intolerants, by reservation and advance notice.
- We produce gluten-free bread and fresh pasta, dishes without lactose and derivatives, Koscer or Alhal certified meats, preparations for any limitation but only upon advance request. In the case of previously unannounced imitation, we will carry out with the utmost respect between dishes and ingredients that are currently available. An additional financial contribution may be required for special dishes.
-
From September 21 to January 31, it is possible (subject to truffle availability) to include a variant of Mondovi White Truffle, with an additional charge to be paid locally of €25.00 per person. The planned first course will be replaced with Tagliolini with White Truffle and melted egg yolk inside.
-
-
Some extraordinary dishes recommendable and worth making the trip for, booking in advance
-
White or black Mondovì truffle dishes are diaposable only during the period when they are allowed to be harvested! and are sought and collected by Silvio with the wonderful little dog Diana. During the harvest season, it is possible to try the ” for truffles with the Chef” experience by confirmed reservation only.
-
-
-
- Mondovi white truffle fondue (collected by Silvio)
- Frying Pan Eggs with Mondovi White Truffle
- Melting white Muffetto cheese with white or black Mondovi truffles
- Seared Fassona cubes on a bed of Scorzone truffle and Mondovi White Truffle
- Tagliolini with a melting heart with Mondovi White Truffle
- Pork tenderloin stuffed with black truffle Melanosporum
- Mondovi White Truffle Risotto
- fondant
- Jealousy at Raschera
- Bala d’Asu
- Morozzo stuffed capon
- Cupcake of
- sprouts in Bessone sauce
- Rabbit fillet with vinegar from
- raspberries
- Cocoa gnocchi with Castelmagno cheese
- Ricotta and spinach ravioli
- Risotto in cheese form
- Braised pork cheek with cocoa
- Sausage at
- Barolo and cocoa beans
- Fresh cheese with chocolatey sauces
- Silvio Bessone’s assorted cheese cart
- …and a thousand other wonderful seasonal and weekly dishes.
The service is sober and unobtrusive, the cutlery basic but neat, the ambience simple but really impressive!
As a free gift to our clients, we offer a museum tour with tasting and a pastry class in the evening!*
