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holiday menu holiday menu

Eve 2009

tasting of appetizers: The Raw

Vigezzo Valley and chestnuts, baked in phyllo dough with sausage and lentils, marinated beef carpaccio emulsion gorgonzola cheese, pumpkin pie and scoop of Coggeshall, raw tuna on a bed of basmati rice, creamed
of cod and toasted polenta, salmon tartare

its caviar risotto with carpaccio of shrimp coulis and

chestnut flour pancakes with thistles and artichokes on a fondue of fontina

The cheek of veal with creamy polenta on Gattinara The full

nougat parfait with chocolate cream nyangbo 68%

(Valrhona Grand Cru of the territory)

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Christmas 2009


tasting of appetizers:

serrano ham and parmesan wafer , our on mashed brown sausage, beef roulade with pickled vegetables, dumplings of dough stuffed phyllo thistles and fondue quennelles of cod fish, jumbo shrimp wrapped in bacon, a salad of octopus and shellfish risotto
+++++
Castelmagno and scoop Coggiola
cream of pumpkin with gnochetti Seirass
+++++
Spallina of veal with truffle sauce
+++++
The Bavarian cake with creamy hazelnut

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November Menu December 2009

Appetizers

serrano ham "reserve" with steamed brown

The smoked duck breast on a bed of soncino, balsamic vinaigrette


Strudel with ricotta cheese and vegetables on cream of tomato

The octopus salad warm potato and green beans, emulsion with Ligurian olives

First

Ravioli del plin stew, the sauce and shavings of pecorino Toscano


The risotto with pumpkin and gorgonzola cheese
(min. 2 pers.)

Spelt Pappardelle with ragout of sea

Seconds

The cut of Argentine beef, mustard sauce

The rooster breast stuffed with chestnuts

The pieces of wild boar stew with polenta
full

The grilled medallion of seared tuna and brown rice pilaf Thai

The selection of domestic cheeses to cart

Our dessert

The Bavarian dark chocolate and cinnamon apple

The pasta sauce vanilla

The chestnut pudding caramelized hazelnut cream pie

The warm chocolate Valrhona Grand Cru Nyangbo 68% of the country (Ghana)

The house made tiramisu

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theme dinner menu

Friday, October 30 The taste takes shape:
menu of cheeses, a wide selection of the best cheese! Book at
016347460
info: trattoriacremosina@libero.it

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June

Our menu
parma ham 20 months, the pearls of melon carpaccio
marinated beef, salad, asparagus, tomatoes, parmesan
The timbale of eggplant and mozzarella, tomato sauce

The trio of raw fish marinated fillet of sea trout,
smoked salmon, cod fish with extra virgin
First Course
Le caserecce con pomodoro fresco, olive Taggiasche, acciughe crema di burrata
Il risottino alle erbe e toma d'alpeggio
Le linguine al pesto, gamberi e vongole veraci
Secondi Piatti
Il filetto di suino panato, salsa alla senape di dijon
Il rognone di vitello trifolato con riso basmati profumato
Il cuore di costata dangus alla griglia
La scottata di pesce spada ,insalatina di cous cous e verdure
La selezione di formaggi nazionali al carrello
I nostri dessert
Il sorbetto alle pesche
La crema catalana al Limone
La crostata di albicocche salsa vaniglia
Il semifreddo alle fragole, la sua composta
Il tiramisù della casa

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alpa Varallo July 19

Sunday, July 19 square Alpa taste of Varallo
We are waiting !!!!!

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Paella and sangria

Friday, July 17 Paella and Sangria € 25

booked at 016,347,460

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Theme dinners

Friday, May 29 Asparagus Dinner reservations at 016 347 460

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Nights

Friday, April 17, 2009

Argentine beef grilled € 18bevande excluded

******************

Friday, April 24, 2009

Paella e sangria €20

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Easter Menu Menu

Trattoria Cremosina
Buona Pasqua

Il carpaccio di manzo con insalatina di carciofi e Parmigiano

Lo strudel di verdure crema di pomodoro fresco

La terrina di baccalà e la tartare di salmone

Il risottino alla crema e punte d’asparagi

I tortelloni ai crostacei la sua coulis

Il cosciotto d’agnello nostrano al forno

Il tortino al dark-hearted and creamy ice cream

€ 38.00 excluding wine
Tel.016347460

Bmi Average Women Around The World

Information generaliLa Piemontese is the main Italian beef breed, the last breed standard was approved in 1977 (the previous dates back to 1932, 1958 and 1966) and the National Herd Book was held by the National Association of Piemontese breed, the ANABORAPI. The breed has evolved considerably over time going from race to triple attitude (work, meat and milk) used mainly for field work, a specialized breed for meat production. E 'characterized by a remarkable precocity of development, ability to use good food, high throughput slaughter and meat quality. Origin and development of razzaLa Piemontese breed derives from an indigenous population of type Jurassic after absorption of other small local ethnic groups (the Iberian-breed type of the Langhe and the one-of-breed Demonte alpine type-) and populations Log podolico. The Piedmontese cattle reached a certain uniformity, which justified the title race, only the late nineteenth century. Although animals with a triple attitude, the main work on two other benefits, the Piedmontese cattle were already very popular for the production of carne e latte. Attorno al 1850, secondo Lessona e Paci si potevano distinguere due tipi: la cosiddetta "scelta di pianura", più pregevole, allevata nelle fertili pianure alla destra del Po, a mantello fromentino più o meno carico, di statura elevata per maggior sviluppo degli arti rispetto al tronco, buona produttrice di carne, con sviluppo notevole dei muscoli della coscia e della groppa ma, generalmente, mediocre lattifera; e una "ordinaria di collina" presente nelle Langhe e nelle zone collinari di Chieri, Moncalieri, Santena, del Canavese, simile alla prima ma più rustica, con attitudine prevalente al lavoro e con una produzione di latte sufficiente per l’allattamento dei vitelli. Pur distinguendosi per adattamento all’ambiente, these two types have similar fixed characters and these can be regarded as belonging to one race. In 1886 he appeared for the first time in the territory of the town of Alba Guarene the character "back of a horse", with the thigh muscles of the buttock and highly developed, in contrast to the standard then in force. Only later did the character has aroused the interest of farmers and scientists and had a decisive influence on the evolution of the breed.

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The Piemontese breed January 2009

Our menu

Sauris Ham, julienned pineapple and balsamic reduction balsamic

The topside of beef with smoked and shaved small bagnet

Vegetable Strudel with Gorgonzola sauce spicy

The salad of octopus and squid on a bed of fennel sauce the Ligurian olives

The first

The gnochetti potatoes and pumpkin on a fondue of

The Taleggio risotto with radicchio, parmesan cheese and foie gras

The linguine with clams, shrimp, broccoli , cherry tomatoes and olives

Seconds

The baked cod steak on creamy tomato and capers


The cut of beef sauce Piemontese Nebbiolo

tapulun The donkey of bricks with a crispy polenta

The heart of Côte d'angus butter aromatic

The selection of cheeses to Cart national

Our dessert

Panna cotta with passion fruit caramel sauce

The crema catalana

The spicy crunchy parfait with rum cream

The house made tiramisu