Refined flavors for lunch and dinner, intense aromas at breakfast and teatime, attention to detail throughout the day.

Having breakfast in a cozy place, meeting people for five o'clock tea, seeking advice about a good wine and staying up late, accepting the invitation for a special evening, enjoying a traditional dish from Piedmont, attending an event in a refined setting. The art of good living is at home at the Lounge Bar of Palazzo Righini.

Open every day from 7.00 am to 1.00 at night.

Dishes that  skillfulfully combine local tradition and innovation, excellent cuisine with ideal suggestions for business lunches, lunches with friends, light and  flavorful dinners  prepared by the chef and his young staff. The same quality as the Antiche Volte restaurant expressed in a light version here, for those who have to maintain the pace of a busy schedule but do not want to lose the pleasure of an appetizing dish.

Oak floors, coffered ceilings, soft sofas. Unique and stylish furnishings, custom made by master craftsmen. It is an ideal place for a relaxing break or an appointment for creative work. Some very good ideas originate right here.

From the porch you enter the special drawing room, where you can relax tasting a selection of cognac, armagnac, calvados and whiskey, savoring the fine collection of cigars. A small treasure chest of wood paneling and comfortable velvet armchairs.

 

Fossano: al Loggiato serate gourmet con lo chef Flavio Ghigo
Targato cn, Quotidiano online della Provincia di Cuneo, 13/12/2009

Serate gourmet al loggiato con lo chef Flavio Ghigo
La Fedeltà, 11/11/2009

 

The Gourmet Evenings are special occasions to gather with people and to taste fine cuisine. Each Thursday has a different theme, proposed by Chef Flavio Ghigo to lead the guests in a journey through the best local production.

Creamy of dried salt-cured cod on a cream of pois
Fish and Shell-Fish Soup with Olive toasted Bread
Tarte tatin with Ice-cream

24 Euros drinks excluded

 

The first bake is at 5.30 am each morning, and it is done every morning with the same passion. The choice is rich and fresh, with products carefully selected in the area.

Corn flour biscuits, "baci di dama", fragrant muffins, apple dumplings and iced croissants are hand made each day. So are the special cinnamon and pistachio flavored macaroons. Finally you cannot miss the "torronita", chocolate biscuits based cake topped with whipped cream and nougat crumbs.

 

A fine and rich tea menu combined with a vast biscuits and freshly backed cakes and pastries selection will make your afternoon break at Loggiato really special.

From China we smell the fresh perfumes of green teas, the velvet hint of Pai Mu Tan and Special Jasmin. Five fragrances are instead from India: golden Ceylon; a classic fruity Darjeeling; black imperial Earl grey; a sweet and fruity apricot tea and the delicate tea bouquet.

We also have a rich herbal teas selection, one for every moment of the day.

 

For the Crepes:
120 g of milk, 50 g of flour, one egg
 

For the Filling:
100 g of ricotta cheese, 250 g of leeks, 30 g of extra virgin olive oil, 1 g of Saffron powder, salt and pepper
   

For Taleggio sauce:
200 g of Taleggio, 100 f of Milk, 3 egg yolks
 

Cut Taleggio cheese into cubes and soak them in milk for half a day. Cook gently and keep on stirring until cheese will be completely melt. Then add the yolks, stir and cook until it gently boils.

To make the crepes whisk the egg and flour slowly adding milk. Pour the batter in a nonstick pan obtaining around eight crepes.

For the filling chop the leeks, brown them in olive oil and cover. Stew them for around 20 minutes and add a pinch of saffron, salt and pepper. Mix the leeks with ricotta cheese and fill in the crepes in a half moon shape. Put the crepes in a pan greased with butter and cover with grated parmesan cheese. Bake for 10 minutes at 160°.

Pour the Taleggio sauce in a soup plate and lay down the crepes.