{"id":822,"date":"2025-07-09T10:16:32","date_gmt":"2025-07-09T08:16:32","guid":{"rendered":"https:\/\/argajristorante.it\/the-cuisine\/"},"modified":"2026-03-30T17:01:40","modified_gmt":"2026-03-30T15:01:40","slug":"the-cuisine","status":"publish","type":"page","link":"https:\/\/argajristorante.it\/en\/about\/the-cuisine\/","title":{"rendered":"The Kitchen"},"content":{"rendered":"\n
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We named our restaurant Argaj for a specific reason.<\/h2>\n\n\n\n

The goal of my work, here behind the scenes in the kitchen, is to ensure you leave the table feeling content<\/strong> and satisfied<\/strong>.<\/p>\n\n\n\n

To ensure you eat<\/strong> well<\/strong>: by serving dishes that suit your palate<\/strong> and perhaps surprising you a little<\/strong> every now and then.<\/p>\n\n\n\n

But in my view of cuisine, this is not enough<\/strong>.<\/p>\n<\/div><\/div>\n

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Indeed, for me, eating well also means feeling good afterward.<\/h2>\n\n\n\n

It does not mean eating little, but neither does it mean overindulging. It does not mean eating bland food<\/strong>, but nor should every course be weighed down by excessive butter and sauces.<\/p>\n\n\n\n

It is a matter of balance<\/strong>.<\/p>\n\n\n\n

I would like you to leave the table full, perhaps with your belt slightly loosened, but clear-headed and light<\/strong>, not struggling with post-meal drowsiness. The final sensation when you leave Argaj should not be the exhaustion of someone who has eaten too heavily<\/strong>.<\/p>\n\n\n\n

And then there is the matter of culture<\/strong>.<\/p>\n\n\n <\/div>\n <\/div>\n

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\u201cThe cuisine of a society is the language in which it unconsciously translates its structure\u201d<\/em><\/h2>\n
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These are the words of anthropologist Claude L\u00e9vi-Strauss, and I cannot help but agree with him. If you want to truly get to know<\/strong> a region, you must taste a piece of it.<\/p>\n\n\n\n

And indeed, for me, eating well is also a matter of discovery and culture<\/strong>.<\/p>\n\n\n\n

If you are here in the Langhe on holiday, I am sure you are interested in getting to know and exploring this region<\/strong> in depth.<\/p>\n\n\n\n

Its traditions, customs, and history: a journey that very often cannot be separated from the local cuisine<\/strong>. Because here, cuisine is inextricably linked to the land and its products: hazelnuts, woodlands, and, of course, vineyards.<\/strong><\/p>\n\n\n\n

Landscapes and crops that you will certainly find in my dishes<\/strong>. Dishes that, at the same time, I hope will remind you that the world is vast, and that its flavors extend far beyond the borders of these hills<\/strong>.<\/p>\n\n\n <\/div>\n <\/div>\n

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\n My menu\n <\/h3>\n

\n A journey in constant evolution\n <\/h2>\n
\n Culinary ideas often stem from an ingredient, a scent, a memory, or a wine tasted by chance. From there, one begins to experiment with combinations, textures, and cooking methods. A process that inevitably intersects with the rhythm of the seasons and their produce.\n <\/div>\n <\/div>
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\n \u00c0 la carte\n <\/h2>\n <\/div>\n
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    \n \n Menu\n <\/span>\n \n \u00c0 la carte\n <\/span>\n <\/h2>\n <\/div>\n
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    Appetizers<\/h3>\n <\/div>\n
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    \n Albese-style raw beef<\/span>\n sweet potato chips, smoked curd, liquorice and chamomile<\/span>\n <\/p>\n

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    18\u20ac<\/p>\n <\/div>\n

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    \n Fassona beef tataki with almond ricotta and pickled cherries<\/span>\n almond ricotta and pickled cherries<\/span>\n <\/p>\n

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    18\u20ac<\/p>\n <\/div>\n

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    \n BBQ asparagus, Roccaverano mousse, polenta chips, and eggplant caviar<\/span>\n polenta chips and eggplant caviar<\/span>\n <\/p>\n

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    18\u20ac<\/p>\n <\/div>\n

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    \n Raw tuna, Sor\u00ec artichokes in oil, tomato water, and smoked scamorza <\/span>\n Sor\u00ec artichokes in oil, tomato water, and smoked scamorza<\/span>\n <\/p>\n

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    19\u20ac<\/p>\n <\/div>\n

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    \n Snail Salad<\/span>\n spring vegetables and wild garlic pesto<\/span>\n <\/p>\n

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    18\u20ac<\/p>\n <\/div>\n <\/div>\n <\/div>\n<\/div>

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    Firsts Courses<\/h3>\n <\/div>\n
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    \n \u201cBossolasco\u201d fusillone cooked in tomato extraction <\/span>\n and raw meat meatballs<\/span>\n <\/p>\n

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    20.00\u20ac<\/p>\n <\/div>\n

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    \n Risotto cooked in cacciucco water <\/span>\n with raw cuttlefish and eel tempura (minimum 2 people)<\/span>\n <\/p>\n

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    22.00\u20ac<\/p>\n <\/div>\n

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    \n Oxtail-stuffed reginette<\/span>\n with walnut sauce, turnip greens and sun-dried tomatoes<\/span>\n <\/p>\n

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    20.00\u20ac<\/p>\n <\/div>\n

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    \n Gyoza<\/span>\n garden sauce, vegetable jus and katsuobushi<\/span>\n <\/p>\n

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    20.00\u20ac<\/p>\n <\/div>\n <\/div>\n <\/div>\n<\/div>

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    Main Courses<\/h3>\n <\/div>\n
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    \n Pigeon, cauliflower <\/span>\n preserved lemon and dill<\/span>\n <\/p>\n

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    30\u20ac<\/p>\n <\/div>\n

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    \n Grilled kid goat, nettles, wild garlic and lemon<\/span>\n <\/p>\n

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    28\u20ac<\/p>\n <\/div>\n

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    \n Beer-braised pork shank in rice paper, <\/span>\n bell pepper gazpacho and zucchini scapece<\/span>\n <\/p>\n

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    26\u20ac<\/p>\n <\/div>\n

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    \n Miso-marinated snapper<\/span>\n peanut sauce and pak choi <\/span>\n <\/p>\n

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    30\u20ac<\/p>\n <\/div>\n

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    \n Cheese selection<\/span>\n by Franco Parola<\/span>\n <\/p>\n

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    18\u20ac<\/p>\n <\/div>\n <\/div>\n <\/div>\n<\/div>

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    Desserts<\/h3>\n <\/div>\n
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    \n Yogurt, green apple<\/span>\n matcha and almonds<\/span>\n <\/p>\n

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    10\u20ac<\/p>\n <\/div>\n

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    \n White chocolate, lime,<\/span>\n coconut and mango<\/span>\n <\/p>\n

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    10\u20ac<\/p>\n <\/div>\n

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    \n Crispy millefeuille,<\/span>\n diplomat cream, strawberries and basil ice cream<\/span>\n <\/p>\n

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    10\u20ac<\/p>\n <\/div>\n

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    \n Tiramis\u00f9 roll<\/span>\n <\/p>\n

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    10\u20ac<\/p>\n <\/div>\n <\/div>\n <\/div>\n<\/div> <\/div>\n <\/div>\n<\/section>\n\n <\/ul>\n \n <\/div>\n<\/section>\n

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    \n Tasting menu\n <\/h2>\n <\/div>\n
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      \n \n Easter Menu\n <\/span>\n <\/h2>\n <\/div>\n
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      Appetizers<\/h3>\n <\/div>\n
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      \n Lobster roll<\/span>\n <\/p>\n <\/div>\n

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      \n BBQ asparagus<\/span>\n Roccaverano and polenta chips<\/span>\n <\/p>\n <\/div>\n <\/div>\n <\/div>\n<\/div>

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      Firsts Courses<\/h3>\n <\/div>\n
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      \n Oxtail-stuffed reginette<\/span>\n with walnut sauce, turnip greens and sun-dried tomatoes<\/span>\n <\/p>\n <\/div>\n <\/div>\n <\/div>\n<\/div>

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      Main Courses<\/h3>\n <\/div>\n
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      \n Kid goat<\/span>\n <\/p>\n <\/div>\n <\/div>\n <\/div>\n<\/div>

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      Desserts<\/h3>\n <\/div>\n
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      \n Rose cake<\/span>\n with cream gelato<\/span>\n <\/p>\n <\/div>\n <\/div>\n <\/div>\n<\/div> <\/div>\n