• Foie gras
  • Diced jelly
  • Tongue
  • Calf of Piedmontese breed

Since then, the signature dish of chef Walter Ferretto. A recipe that has now entered the history of our restaurant.

The historic dish by Walter Ferretto, which since 1987 has been the flagship of Il Cascinale Nuovo. A dish that remains ageless, refined and greedy, prepared with wisdom and infinite attention to every detail, from preparation to plate, played on geometric shapes. The millefeuille triangle is in fact accompanied by diced Port jelly, creating a harmony not only of flavors, but also visual.


Balance of flavors, in a meticulous preparation

Now defined by customers and critics as the symbolic dish of our restaurant, it is a recipe that has now become classic, as a sign of the evolution of Piedmontese cuisine.

The softness of foie gras is added to the tongue of veal, which has always been a pillar of the territory. As an accompaniment, the port jelly offers the definitive accent to the flagship dish of Il Cascinale Nuovo.