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Casual Food

Osteria Aquila d'Oro

At the helm is Plinio Bossio, born and raised in the same village in which he now runs the family business, which before him was in the hands of his mother and before that in those of his grandmother and grandfather, from 1964. He is insistent on saying, when asked about the signature dish, or the dish that sets his restaurant apart, is that it they have no such thing as what matters to them is the quality of the ingredients.

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With quality of the raw materials the essence, Osteria Aquila d'Oro has no set menu, as it all depends on availability. Plinio buys from local farmers, cheese makers, and collects the wild herbs that grow in the woods surrounding the osteria. From the best that is available at the time, he creates his dishes. His customers know this, and they keep coming back.

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He wanted to keep the counter at the bar, as it is here, if you are in luck, that you can meet local farmers and wine producers ready to offer customers a glass, or a slice of their salami. Then there is the Semuda or Semüda, a dialect word for a typical cheese that has been produced according to the same method for at least three hundred years, one ingredient that is never off the menu.

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The wine cellar has been built up over the years thanks to the collaboration with sommelier Pamela Tanera and has 600 labels, mainly local, Piedmontese and French. As well as lunch and dinner in the osteria, customers can buy the local products or Slow Food presidia, that Plinio himself uses for his dishes, such as Sicilian beans, pistachio pesto, breadsticks from Piedmont, honey, local olive oil and jams, pasta and rice, as well as selected wines.