The restaurant with "Emotional" Menus.
The Cioccolocanda kitchen is an integral part of the facility, as it is set above Silvio Bessone’s Chocolate Factory.
The magical scent of freshly roasted cocoa or freshly ground hazelnuts pervades the rooms set up as the Chocolate Museum.
The cuisine is based mainly on the magnificent products of the Monregalese land , ranging from the splendid meats of the Piedmontese Fassona breed, “Cuneo” rabbits, Morozzo Capon” and Sambucano or Frabosano lamb.
Traditional local Alpine cheeses, as well as cheeses made from fresh milk and cocoa n ibs directly in our kitchens.
The contamination of cocoa is of all evidence!
Recent studies and collaborations with leading nutritionists have led us to create a health-conscious cuisine with a scientific basis in Nutraceuticals, where attention to risk factors is in the foreground, but without failing to mention the important gastronomic aspects.
Fractionated cocoa in its different forms makes it possible to use the cocoa butter assisted with Extra Virgin Olive Oil for the light and fragrant fritters, the cocoa nibs as a spice or crispy breading for meats, cocoa mass expertly diluted with delicate Olive oil as a contrasting sauce or dressing for precious salads, cocoa powder to flavor homemade noodle doughs or tasty potato gnocchi.
For the desserts we just have to invite you to try them, first and foremost La Testa di Moro (best dessert in the world in the 1995 and 2001 editions at the Cpupe du Mond de la Patisserie Lyon) in the Sicilian Pistachio and the Cuneo small fruit versions,
Cholesterol Free Extra Virgin Olive Oil fondant cake, fruit creations and magical glossy glazes in addition to the magnificent Artisan Ice Creams also with low glycemic index and above all the endless range of chocolates and pralines, fresh fruit jellies and endless artisan pastries.
A very special mention should be made of the “Charter of the
Chocolates of the World”: 44 varieties of chocolates produced in tablet form and offered in an impressive vertical of chocolates where the customer himself, with the help of the Chocolatiers, will choose and accompany with a magnificent selection of wines
from fortified or chinati desserts and incredible spirits from Rums to Techile, Vieux marc de Champagne, Armagnac, Calvados, Grappas of different types and origins.
Silvio Bessone is a truffle hunter, and in season you can try his White and Black Truffle dishes.
Some friends taking advantage of Chef Bessone’s passion ask to do the search for the prized White or Black truffle with the Chef.
It is possible to do this by advance reservation. Write to info@silviobessone.it for cost and availability.
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.
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- 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
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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.
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Emotional path ” Cacao Contaminations Dinner” E 50.00 per person drinks by the glass selez. Mery Vinai Bessone
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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.
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Small mixed fried vegetables in cocoa butter and EVO oil
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Cocoa-scented palette
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Tricolor Tagliolini with Porcini mushrooms
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Battuta Tiepida alla Bessone in a cocoa crust (don’t call it a Hamburgher!).
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Three-temperature Chocolate Cupcake (made by diners during the pastry class)
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Vertical of pralines
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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 -
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- 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.
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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.
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Some extraordinary dishes recommendable and worth making the trip for, booking in advance
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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.
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- 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!*