La Cantinetta de Maurilio e Paolo

Frommer's Review

Two brothers, Maurilio and Paolo Chiappetto, do a fine job of introducing guests to the pleasures of the Piemontese table in their cozy dining room grouped around an open hearth (in nice weather, book ahead for a table out on the tiny back terrace). A seemingly endless stream of servings, which change daily, emerges from the kitchen: a wonderful country pâté; bagna cauda (a cold-weather dish, translated as "hot dip"), in which raw vegetables are dipped into a heated preparation of oil, anchovies, and garlic; ravioli in a truffle sauce; risotto with wild mushrooms; that funky giant egg-stuffed raviolo also found at Lalibera in Alba ; a thick slab of roast veal; a tender cut of beef; and salad made with wild herbs. The wonderful house wines come from the vines that run right up to the back door of this delightful restaurant (a bar/enoteca is located up front).

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