Violetta

At this family restaurant, the daughter is now at the helm in the kitchen, having taken over from her grandmother a few years ago, while her parents oversee the dining room where the rather old-fashioned 1960s decor is brightened by their attentive service. The menu continues to focus on traditional Piedmontese dishes (especially from Monferrato) cooked in a simple, almost homely style, including specialities such as veal with a tuna sauce (usually known as vitello tonnato), agnolotti monferrini (a type of ravioli), tajarin with porcini mushrooms, finanziera stew, and torroncino parfait. The wine list has the same regional focus as the menu.