Ratafià

The flour is that of Molini del Ponte of Castelvetrano and Aldo Bongiovanni of Mondovì, two long-standing presences of Golosario. There are also well-made dishes, such as the tuna in veal sauce and caper fruit, Fassone beef tartare and Castelmagno flakes, the foods cooked au gratin such as the mortazza with homemade breadcrumbs, stracciatella, Bologna mortadella and tomato reduction. There is also pizza. From the classic one called anchovy, with Prunotto tomato, buffalo mozzarella from Campagna, Cantabrian anchovies and organic Sicilian oregano, to the three versions of the Margherita, to the four cheeses. The timeless ones include la Vacca with stracciatella, beef salami, cream of broccoli rabe and mirepois potatoes and the Fassone 2.0, with meat from the Balza butcher shop of Alessandria (an institution), Piedmont toma, Tropea onion and yogurt cream. There are about twenty proposals with special doughs and great quality toppings. Perfect choice of wine focused on a number of top labels. The desserts are produced by the nearby Giraudi patisserie.