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VESPRO · Antica Certosa di Pieve d’Alto · Estate 2027 — Il tempo del fieno

La Cucina · Estate 2027 — Il tempo del fieno

Tredici rintocchi

Dinner is an office of hours: thirteen passages for the grand menu, eight for the twilight, ten from the walled garden — each toll of the bell a course, each course an hour of the evening.

The season

The meadows below the fog line were cut in the last week of June. For the weeks that follow, the kitchen cooks the cut: hay steeps into broth and butter, chamomile is frozen into hoarfrost, elderflower sharpens the garden pickles. When the hay is gone, the menu will follow the season down — that is the only rule of the house.

Printed nightly. The menu you are reading is set in the same type the kitchen prints each evening — print this page and you hold tonight’s card.

Allergies and aversions are read before the first toll: tell us at the moment of booking and the office of hours is rewritten for you, passage by passage, with no seam visible at the table.

Il gran menu

VESPRO — tredici rintocchi

Thirteen passages, golden hour to night€360

  1. L’aria del chiostro

    Cold infusion of the cloister herbs, taken standing in the garden.

  2. Pane e memoria

    Enkir mother-yeast bread, whipped hay butter, oil from the Ligurian border groves.

  3. Vitello tonnato del 1642

    The recipe restored from the charterhouse ledgers — veal in shadow, capers, anchovy of Cetara.

  4. Giardiniera dell’ultimo sole

    Late-sun garden pickles, elderflower vinegar, nasturtium.

  5. Raviolo del plin, brodo di fieno maggengo

    Hand-pinched plin of the three roasts; June-hay broth poured at the table.

  6. Anguilla del Tanaro, mosto cotto, camomilla

    River eel lacquered in cooked must, chamomile oil.

  7. Risotto al nebbiolo, midollo affumicato, rosa canina

    Carnaroli in nebbiolo, smoked marrow, rosehip.

  8. Porcino nella cera d’api

    A whole porcino sealed in the wax of the cloister hives, opened at the table.

  9. Trota di torrente, burro alla nocciola, acetosella

    Mountain-stream trout, hazelnut butter, wood sorrel.

  10. Capriolo, ginepro, foglie bruciate

    Roe deer, juniper, burnt leaves, blackberry.

  11. L’alpeggio

    The cart of mountain-pasture cheeses; chestnut honey, cugnà.

  12. Brinata

    Hoarfrost of chamomile, fig-leaf milk, verbena.

  13. Nocciola: settima lettura

    Tonda Gentile in seven textures; gianduia poured at the table.

  14. Congedo

    Candlelit petits fours — baci di dama, cri-cri, torrone — and tisana of the garden, in the cloister. After the last toll, silence.

Il menu breve

CREPUSCOLO — otto passaggi

Eight passages across the dusk€260

  1. Pane e memoria

    Enkir bread, hay butter, border-grove oil.

  2. Vitello tonnato del 1642

    The ledger recipe, restored.

  3. Raviolo del plin, brodo di fieno maggengo

    Plin of the three roasts, June-hay broth.

  4. Risotto al nebbiolo, midollo affumicato, rosa canina

    Carnaroli, nebbiolo, smoked marrow, rosehip.

  5. Trota di torrente, burro alla nocciola, acetosella

    Stream trout, hazelnut butter, sorrel.

  6. Capriolo, ginepro, foglie bruciate

    Roe deer, juniper, burnt leaves.

  7. Brinata

    Hoarfrost of chamomile, fig-leaf milk, verbena.

  8. Nocciola: settima lettura

    The Tonda Gentile, seven ways.

Il menu verde — Stella Verde

L’ORTO — dieci passaggi dal giardino murato

Ten vegetal passages, priced as an equal on purpose€260

  1. Pane e memoria

    Enkir bread, hay butter, border-grove oil.

  2. Pomodoro dell’orto murato, sambuco

    Walled-garden tomato, elderflower.

  3. Zucchina trombetta, fiore ripieno, menta romana

    Trombetta squash, stuffed blossom, Roman mint.

  4. Giardiniera dell’ultimo sole

    Late-sun pickles, elderflower vinegar.

  5. Melanzana al fuoco di sarmenti, miso di ceci

    Aubergine over vine-cutting fire, chickpea miso.

  6. Porcino nella cera d’api

    The porcino in hive wax, opened at the table.

  7. Risotto alle erbe amare del chiostro

    Carnaroli with the cloister’s bitter herbs.

  8. Pesca di vigna, rosmarino

    Vineyard peach, rosemary.

  9. Brinata

    Hoarfrost of chamomile, fig-leaf milk, verbena.

  10. Nocciola: settima lettura

    The Tonda Gentile, seven ways.

Vegetal, with dairy and honey of the house. Fully plant-based with 72 hours’ notice.

Dalla cripta

Pairings

Sentiero

The path: seven pours across Piemonte, plin to hazelnut.

€190

Cripta

Rare bottles drawn nine metres down — old Barolo, older Barbaresco, the house riserva.

€340

Fonte

Without alcohol: garden infusions, fermented juices, spring water of the house.

€110

Before dessert, the vermouth cart crosses the room with Vermut delle Sette Erbe, blended from the cloister garden. La Cantina — nine metres down

Lo Scriptorium

La Tavola del Priore

One table of six in the prior’s writing room, facing the kitchen through the old serving hatch. The grand menu with the Sentiero pairing, and the pages of the evening’s menu inked before you leave.

€520 per guest, pairing included · single seating · request the Scriptorium

Allergie & avvertenze

All fourteen declared allergens are handled in this kitchen and read against your booking before the first toll. Tell us of allergies, aversions and devotions when you reserve — the menus are rewritten quietly, never announced at the table. Children are welcome, with a shorter office of hours on request. Water is of the house spring, still or sparkling, without charge.

Estate 2027

The hay will not last.
Neither will July.

Riservare la sera La Cantina