LA VIA DEL SALE
2, Via S. F. Da Paola - 10123 Torino (TO) - Italia
LA VIA DEL SALE © 2020.
Tuttti i diritti riservati - P.IVA 09927270018
Farmed by WEBIDOO
La via del sale
On this page, you will find our Menu divided into APPETIZERS, FIRST DISHES, SECOND DISHES, and DESSERTS.
If you want to request further information, you can leave a message in the contact section. We will reply you soon.
La Via del Sale awaits you in Turin at Via San Francesco da Paola 2
For table reservations, you can contact us at 011 888389
Old fashioned cold veal with tuna sauce
Anchiovies in green sauce (parsley, garlic, capers and chilli) with mountain potatoes*
Piedmontese Blonde Hen salad with balsamic vinegar, raisins, pine nuts and Carmagnola Horn Peppers vanilla jam
Carmagnola Ox-Horn Peppers rolls stuffed with tuna, capers, anchovies and breadcrumbs
Millefeuille aubergine, heart of tomatoes and Toma from Valchiusella cheese
Raw thigh of Piedmont Fassone with flakes of Parmigliano Reggiano 24 months
Prawn shard with Pepperoni and croutons
Warm salad of squid and prawns cooked at the time with taggiasche olive pesto on mountain potato bed
Octopus tentacles in puff pastry basket stuffed with tomato vegetables,
on potato cream delicately flavored with garlic and chilli
erved with caramelized cherry tomatoes
Ravioli “del plin” (pinched ravioli with a stuffing of three meats) with the sauce of the roast meat
Thin tagliatelle with a Carmagnola Gray Rabbit sauce and zucchini of the farmhouse
Thin tagliatelle sautéed with fresh tomato seedless, Taggiasche olives pitted and flakes of Parmigiano Reggiano 24 months D.O.P.
Borage ravioli and ricotta with walnut pesto and marjoram
The smiles, stuffed pasta with fig and goat cheese, served with stracciatella cheese, pistachios of Bronte, cream of peppers and shrimps
Ravioli stuffed with scallops and prawns sautéed with seedless tomato fillets, capers of Salina and olives Taggiasca del Ponente Ligure
Tajarin with brandy-flavoured prawns and zucchini
Hemp dumplings with squid, sea bass, shrimps and cherry tomatoes
Fillet of beef with Barbaresco sauce (aged red wine)
Fillet of beef with mountain Castelmagno cheese
Cube of beef cooked in a cream of Carmagnola Ox-Horn Peppers served with mashed mountain potatoes*
Cut of entrêcote with rosemary and Himalaya pink salt
Pork tenderloin with Cavour apples and Erbaluce di Caluso (white wine)
Casseroled Carmagnola Gray Rabbit in Arneis (white wine) and Taggiasche Olives with backed potatoes
Beef braised in Barolo (red wine) with mashed mountain potatoes*
Fillet of sea bass fillet with seasonal vegetables and mountain potatoes *
Crock of squid with fresh tomato with mountain potatoes *, olives, capers and anchovies
Brandy's scented prawns
La tarte tatin
Typical dessert with renette apples, sugar and butter on Brisèe pasta served with liquid cream or Calvados or vanilla gealto of Manara of Madagascar
Creamy creamy cream ice cream with sponge cake and vanilla and Grand Marnier liqueurs wrapped with hot dark chocolate
The Piedmontese bonet
Dessert with spoon typical of Langhe with eggs raised on the ground, sugar, chocolate, amaretti, milk and caramel
Paste di Meliga e Moscato Passito
The pastes of Meliga del Monregalese (typical of the area of Mondovì and characterized by the dough made by mixing in equal parts wheat flour and corn flour "Ottofile", butter of the valleys of Monregalese, eggs raised on the ground, zest and honey) and the torcepts of Agliè accompanied with Moscato Passito
served in the wild on a bed of icing sugar or accompanied by a maraschino liqueur or with red or white port
I sorbetti Menodiciotto
Amalfi lemon served smoothly or with Vodka
The green apple Granny Smith served smooth or with Calvados
Late tangerine of Ciaculli served smooth or with brandy
Gelato alla crema con frutti di bosco
Cream ice cream served with hot berries
Including an appetizer, a first course, a second course, and a dessert.
Coalvi Piedmont Fassone veal with tuna in old style
"La Via del Sale" anchovies with “bagnetto verde” and warm mountain potatoes.
Paduan chicken salad with balsamic vinegar, raisins and pine nuts with Carmagnola Corno di Bue pepper jam with vanilla.
Savory brisè pasta strudel stuffed with Montalto Dora cabbage, PGI Montella chestnuts, Bra cotechino and Cervere leek and PDO fontina cheese
Albenga artichoke hearts salad with PDO 24 months Parmigiano Reggiano flakes, parsley, extra virgin olive oil, and gourmet lemon glaze.
Plin Agnolotti stuffed with three meats with roast meat sauce
Langa Tajarin with Albenga artichoke hearts creamed with PDO 24 months Parmigiano Reggiano.
Langa tajarin with Bra sausage, Nebbiolo and PGI Montella chestnuts.
Pumpkin cream of Rocchetta di Cengio with a heart of PDO 24 months Parmigiano Reggiano fondue.
Rocchetta di Cengio pumpkin cream soup and fondue heart of PDO 24 months Parmigiano Reggiano.
The mountain potato gnocchi * with cream of PDO Castelmagno d'Alpeggio.
Pumpkin ravioli with 24 months PDO Parmigiano Reggiano cream flavored with rosemary
Zero kilometer pork fillet from “Cascina Scaglia di Rivoli” with Caluso Erbaluce and Renette di Cavour apples
Casserole of Carmagnola Gray Rabbit with Arneis and Taggiasca olives
Piedmont Fassone Roast veal braised in Barolo, with mountain potato puree
Stewed Nebbiolo wild boar bites with "Pignoletto Rosso" polenta of Mulino Piova.