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La Luna nel Pozzo - Neive

Piazza Italia, 23
Neive (CN)
Tel. 0173 67098

Data Reportage: 21-1-11
Tipologia del Locale: Ristorante
Chef: Vera Lo Nardo

La Luna nel Pozzo è un piccolo ristorante situato nel piccolo borgo di Neive, a pochi chilometri da Alba.



Il locale venne aperto nel gennaio del '90 da Cesare e Vera Lo Nardo, lui ex medico e dirigente di una industria farmaceutica, lei ex biologa ed insegnante, entrambi appassionati della buona cucina e profondi conoscitori dell'enogastronomia thanks to a diligent attendance at large tables in Italy and abroad, both determined to realize his dream of getting into the game in the restaurant business.





The only room warm and welcoming, with few places, is well suited to a family and at the same time highly professional, a winning combination in times of progressive depersonalization of many activities.
The decor is played in shades of yellow abbinamemto in brick and wood, creating a pleasant and relaxing atmosphere.





The tables are well laid out with cutlery and crockery Broggi Villeroi & Boch.





The tasks of the two spouses are well separated: Vera leads the kitchen, in which he expresses his creative charge with a light hand and elegant, great respect for the raw material and gentle genius matching.
Caesar follows the guest room and deals with competence and intransigence of the search for better quality products for the kitchen and cellar.
Full wine list includes practically all Piedmont reds, some whites and a thoughtful selection of Champagne and Sparkling Italian, with a final part dedicated to dessert wines, distillates and spirits.

Our meal





The homemade bread: white bread, whole wheat flour bread with sesame seeds and sliced \u200b\u200bmother-in-law to the 7 languages \u200b\u200bof cereal with fresh sage and rosemary.
Every day the kitchen prepares four different types of bread, with different qualities of flour milled stone.

Bars and opener



Alta Langa DOC Metodo Classico Brut Zero Vintage 2004, bottled by Azienda Agricola Cantina Maestra Enrico Serafino, Canale (CN).
The name Zero is derived from the abbreviation of "zero dosage", indicating that this classic method is devoid of "liqueur d'expedition" because at the end of fermentation in the bottle in the traditional manner, the dosage was performed only by the addition of the original wine.







As opener, the soup of chickpeas accompanied by a bun with onions.

Appetizers





Cesare Lo Nardo settle for us Rombone Barbaresco DOCG 2003, bottled by Azienda Agricola Bruno Nada Fiorenzo Nada, Treiso (CN).
Intense and pleasant, floral, balsamic, warm and silky, a great Barbaresco, very typical, suitable for long aging, which will accompany us throughout the meal.







Cotechino poached with pear sauce, horseradish and balsamic vinegar.





egg cooked at low temperature with a sauce of foie gras and caramelized onions over mashed potatoes.

Pastas







Lasagna with squid ink with the cream of artichoke and shrimp.





Tortelli on free-range chicken with truffle cream cardi black. Main courses







Quail boned, stuffed with foie gras with quince jam and caramelized red onions.





Classic loin of lamb on lightly cooked peas cream pie with fresh vegetables.

Dessert





Delight lemon, bell recipe with vanilla ice cream.





warm apple tart with mulled wine ice cream.



The pastries to accompany il caffè: tartelletta alle noci, classica pasta di meliga, il salame dolce, il cioccolattino alle nocciole, "brutti e buoni" e biscottini fatti con la farina di riso (adatti ai celiaci) .



Il caffè finale.

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