Antine is not the kind of place where they run after the customer. The door is closed and you have to ring to be introduced to the dining room, on top of the entrance. Actually, had not it be in the "Guide du Routard" for Piemont, which I have always found to be reliable, we would not have been to such an unwelcoming place ! That would have been a big mistake. This is undoubtedly the best place where we had dinner during our gastronomical trip ! The most expensive too but we live only once, don't we ? Once inside, the staff is very welcoming, the dining room very cosy and the food excellent (this is the most important !).
Favorite Dish: The first photo shows a small starter that they gave with the glass of sparkling wine we had as an aperitif. It is composed of two slices of very slightly smoked (almost raw) heifer topped by a yummy sauce, sprinkled with white truffle flavored olive oil and served with a pickled caper fruit (not caper bud, fruit).
Unlike Trattoria Antica Torre, you do not choose you truffles, they do it for you.
The second photo is green salad with thin slices of cheese and grated white truffles.
The third photo shows tajarine with grated white truffles. This is by far how I prefer to have white truffles. I feel that is the dish that enhance the most its perfume.
The fourth photo shows fried eggs, sunny side up, topped with grated white truffles. This is also an excellent booster of white truffle perfume.
The fifth photo shows cheese topped with grated white truffles. This is good but I feel that the taste of the cheese hides somehow the taste of truffle. This is not my favorite !
La Gibigianna is a wine bar. Each day, they have three wines to taste by the glass for a very reasonnable price (sorry, I don't remember the exact price). They give you local "procciuto" (dried ham) and rounds of sausages to taste with it. Their wines are always among the best of the area. You can buy bottles of this wine, or just taste.
Sorry, here five photo were not enough and this page is the following of the previous one that introduced the white truffles.
Favorite Dish: The second photo shows the first meal (antipasto freddo), carne cruda (raw meat). It is made with freshly ground heifer meat, seasoned with salt and pepper, added with olive oil and sprinkled with lemon juice. It is well mixed, allowed to stand in the fridge for half an hour. It is delicious but grated white truffle on top makes it even more delicious !
The third photo shows tajarine with grated white truffle. This is the most delicious of all the meals we have tasted with white truffles. Tajarine are a narrow local relative of Tagliatelle
The fourth photo is fonduta. It is a relative to the French and Swiss "fondue" but uses "fontina" cheese instead of Comté/Gruyère/Emmental/Beaufort and other so called Swiss cheeses. It is good both alone or with white truffle but I do not feel that it is the best way to enhance truffle aroma. Next time, we will spare truffle for carne cruda and tajarine.
In autumn, it is white truffle time. If you choose to have dinner with truffles, at Antica Torre’s, the waitress brings you some of them, so that you can choose which one(s) you want to have. You can look at them, smell them (very important) and finally choose. She will weight it and you will pay for it.
She brings you a truffle grater (second photo) and you can grate your truffle on any of your meals, whenever you like.