Hand-cut raw beef
Fassona beef chopped by hand and dressed at the table: extra virgin olive oil, salt. Nothing else.
Culinary heritage and new ideas
Piedmontese heritage and new ideas: hand-made pasta, agnolotti gobbi, hand-cut raw beef, carpione. The kitchen of Santisè in Calliano Monferrato.
The way we work
The ingredient first, then the idea
We care a great deal about the character of the Piedmontese repertoire, but we also like to build something different. The aim is simple: a room, a service and a kitchen that say who we are and where we are — in the hills of Monferrato.
We work to choose the best produce and to compose a menu that makes the most of the designs and the whims of nature and the seasons. We use natural ingredients and treat every dish as an expression of life itself, without forgetting how much we owe the land. We cook and eat what we love.
Made in house
Pasta, bread, grissini, focaccia
We make our fresh pasta, and the grissini, the bread and the focaccia too. It sounds obvious; it isn't. The agnolotti gobbi with three roasted meats are folded one by one; the tagliatelle is made with Senatore Cappelli wheat.
On Saturdays and Sundays you can take home our grissini and focaccia, straight from the oven.
A few dishes that speak for us
Agnolotti gobbi with three roasts
The Piedmontese dish par excellence: thin pasta, a filling of three roasted meats.
Piedmontese carpione
A cold summer plate: chicken steak, meatballs, courgettes, aubergines and eggs in the marinade.
Fennel ice cream
With dark chocolate cream and candied Taggiasca olives. One of those desserts you don't see coming.
Diets, allergies, intolerances
There is always at least one all-vegetable dish on the menu. We are glad to prepare vegetarian, vegan and gluten-free options: tell us when you book and the kitchen can plan properly, so you get something designed rather than something subtracted. Allergen numbers are listed on every dish.
A table, an evening, these hills
Call or write to us — a person answers, not a form. For groups, events, tastings and catering, let's talk.