White Truffle Specials - all with apx 6 grams of fresh shaved White Alba Truffles
Antipasti
Crespella di Semi di Zucca con Fontina, Velutata di Zucca e Fonduta leggera Tartufata
Roasted Pumpkin Seed Crepes filled with Fontina cheese & baked Pumpkin, brown butter Pumpkin puree'
& a touch of Fonduta cheese sauce with 5 grams of shaved fresh White Alba Truffles
Uova in Camicia sull letto di Verdure Invernale con Fonduta leggera Tartufata
Poached organic egg on a bed of Cardoons, Jeruselum Artichokes, Spinach & Violet Artichokes sauteed in sage butter sauced with White Truffled Fonduta of Bra Tenero cheese
& 5 grams of shaved fresh White Alba Truffles
Patate Ratte al Te' di Timo, Gallinaci saltati con Spuma di Roccaverano with 5 grams of shaved White Truffle
Salt Roasted Fingerling Potatoes & sauteed Chantrelles with with a Thyme Tea & Potato Roccaverano Cheese Cream & 5 grams of Shaved White Truffle
Primi
Gnocchi di Patate ripieni con Fonduta e Tartufi, Velutata di Zucca e Tartufi Bianchi
Stuffed Potato gnocchi filled with Truffle Fonduta on a bed of Brown Butter Pumpkin Puree'
& 5 grams of fresh white Truffles
Tartufo Raviolo aperto, Sughetto di Quaglia & Foie Gras saltato in padella, Tartufi Bianchi
Open Truffle Ravioli with Quail, sauteed Foie Gras & Truffle Ragu & 5 grams of fresh white Truffles
Tajarin con Burro di Tartufi Bianchi d'Alba freschi fatto a casa
The famous local 30 egg pasta of fine ribbons with a homemade butter of fresh White Truffles from Alba plus a shaving of 5 grams of White Truffle
Risotto alla Castagna e Brodo di Fagiano con Parmigiano e Tartufi Bianchi d'Alba freschi
Chestnut & Pheasant broth Risotto with Chartreuse & White Truffle butter
plus a shaving of 5 grams of White Truffle
Secondi
Petto di Galletto di Marozzo, Purea di Castagna, Salsa ai Tartufi Bianchi, 5 gr Tartufi Bianchi
Roasted Breast of free range Chicken with spiced Chestnut Puree', Apples & Currants,White Truffle Sauce, Fall vegetable bouquet
& 5 grams shaved fresh White Truffles
Sottofiletto di Fassone, Salsa ai Tartufi Bianchi , Gratin di Patate e Porcini, 5 gr Tartufi Bianchi
Piemontese Sirloin Steak with Truffle Sauce & fresh shaved White Truffles, Potato Porcini Gratin, Wilted Spinach with currants & Pine Nuts
Dolci
Souffle di Grand Manier e Tartufo Bianco, Gelato di Ciccolato e Uvetta
Grand Manier & White Truffle Souffle' with Chocolate & Rum Raisin Gelato
We book lessons on an individual daily basis for maximum flexibility allowing visitors the major portion of the day to visit outdoor markets, any of the numerous famous wineries close by or simply to tour the amazing scenic medieval hilltowns and countryside.
The classes are held in the professional kitchen at Hotel Castello di Sinio right in the heart of the Barolo wine district and looking out on to hillside vineyards surrounding our small, luxurious and very friendly Relais.
Classes are taught by Executive Chef Denise Pardini assisted by the hotel's sous chef. Chef Pardini is orignally from Lucca, Tuscany and grew up cooking Tuscan & Piemontese classics and has focused exclusively on the cuisine of the Barolo wine district for the last 10 years.
Your hands on class will be based on what is fresh, seasonal & tipical. Class participants will learn old family secrets along with professional chef tips that can be immediately applied at home.
Please enquire for the cost of the cooking lessons which are priced in Euro per person and includes printed recipes & logo apron. There is a 2 night stay minimum required & 2 person minimum to hold a class. For more detailed information please contact us at reservations@hotelcastellodisinio.com.
Rave Reviews for Denise's Cuisine & Our Restaurant Our restaurant guests and critics say it better than we ever could. Here is sample of what they are saying:
"Denise cooks the best food we've tasted here in the Langhe, even better than Davide Palluda at all'Enoteca!" Jane & Nordar Helland
"Why would you want to eat anywhere else when the best food in Piedmont is 50 feet from your bedroon door?!" Mike Cenery
"The kitchen is run by Denise and how she gets so much out of herself and a small staff is a marvel. Breakfast is a delight -- pastry, meats and cheeses of the region, little French toasts or a crepe served hot at the table -- and four nights a week she operates a first-rate restaurant for hotel guests and others, that highlights local produce and cuisine. Piemontese cooking is very traditional, hidebound some say, but not in her hands. Familiar dishes are lighter, brighter, fresher-tasting than you will find elsewhere." Phil in SF
"The chef is the owner, Denise Pardini. Both my wife and I agreed that the two dinners she prepared were the best we had during our trip that included Rome, Florence, Bellagio and Milan. The preparation, presentation and freshness of the food combined with dining room's knowledge of the regional wines and a great wine list made it one of our most memorable experiences." Bruce Blasberg, Vancouver
"Denise produces serious, inventive dishes that range from the classics to surprising, creative takes on traditional Piemontese cuisine. Her salsiccia with roasted onion was gloriously comforting, while her version of cotechino with squash and sweet & sour pickled onion & apple salad was a lovely surpise. ...her set menu was among the best and best-value meals we had." Peter Kenyon, Cairo
We change our menu constantly, often daily, and prepare only enough for the reservations we have so that we can insure the utmost in quality and freshness and make the most of what the season and fertile forests and farmlands have to offer. From the famous Alba white truffles in fall and winter to wild asparagus in the Spring, our menu reflects the our deep interest and respect for the local traditions while appreciating modern sensibilities for lighter techniques and tastes.
My name is Denise Pardini and I am the chef. I was born in San Francisco but my family is from Lucca in Tuscany and I grew up cooking with my Nonna Giulia Bertolani and my Dad, Enrico Pardini. I am grounded in Tuscan cooking technique but I am also French trained and many years ago was part of the Chez Panisse "revolution" in Berkeley, California. I personally and painstakingly select all recipes and the local ingredients that go into what we prepare. The cuisine is tipical Piemontese and at the same time, uniquely my own. I have a small staff that assists me but I am always personally in the kitchen cooking, as well as directing and overseeing everything that we present, both for breakfast and dinner.
I also select the wines on our list, trying to offer a good balance of famous and little known producers, reasonably priced to encourage exploration of the vast choice of fantastic wines in our area. I want to make you feel at home in the surroundings of this exquisite 12th century castle and in our dining room with its massive wood timber ceiling, original terra cotta tiles and fireplace.
I believe my small staff and I create one of the most unique and satisfying dining experiences here in Le Langhe. The cuisine is tipical, but modern and light in it's sensiblities and presented with imagination but without pretention. The wines represent the best and most interesting winemakers we know, presented in the Piemontese tradition but again with modern sensibilities.
Il Ristorantino nel Castello various Spring-Summer 2006 Menu Selections
Filetto di Salmone in Carpione su letto di zucchine e Cipolle Tropea Marinate
Cold Marinated Filet of Salmone on a bed of julienne zucchine served with sweet marinated red onions from Tropea
Insalatina di Petto d'Anatra con Vinaigrette di Agrumi e Carpaccio di Terrina di Fois Gras
Salad of Duck Breast Prosciutto with field greens & shaved fennel and Blood Orange Vinaigrette topped with very thinly sliced shavings of Fois Gras Terrine
Rolata di Peperone con Mousse di Tonno, Olio di Basilico e Balsamico Tradizionale di Modena
Sweet Red Pepper stuffed and rolled with a Tuna Mousse served chilled with Basil Oil and Balsamic Vinegar
Insalatina di Baccala, Fagiolini nostrani, Patate Novelle su letto di Sarset e Aioli leggerissima 
Summer salad of salt cod, tiny green beans, new potatoes on a bed of lamb's lettuce and a very light Aioli (garlic mayonaise)
Caprese in Trasperenza
A different take on the classic Caprese salad: puree of sweet cherry tomatoes layered with whipped Mozzarella di Bufala and topped with Basil Salsa
Crostata di Caprino, Prosciutto e Fichi con Insalatina di Erbe Fresche
Tart of Goat Cheese, Prosciutto and Figs in crunchy
Cornmeal Crust served with an Herb salad
PRIMI
Tajarin al Rosmarino con sughetto di confit di Finocchio e Filetti di Triglie croccante
Thin, hand cut egg and rosmary pasta with a light sauce of confit of fresh Fennel and crispy fried Red Mullet Filets
Crema di Zucchine con Mezzalune di Gamberi, Zucchine e Basilico con Olio di Peperoncino
Halfmoon Ravioli stuffed with tiny pink Shrimps, Zucchini and fresh Basil served with a Cream of zucchine and finished with a drizzle of Hot Pepper Oil.
Agnolotti del Plin al Verde di Seirass e Erbe con sughetto di verdurine d'estate
Traditional tiny rectanglar ravioli of green pasta filled with Piemontese Ricotta and garden Herbs served with a "little" sauce of summer vegetables and light Herb Butter
Ravioli di Melanzane e Menta con Pomodorini e Scamorza Affumicata
Ravioli filled with Eggplant and Mint with a sauce of sweet cherry tomatoes and smoked Scamorza cheese
Risotto con Salsiccia di Bra, Asti Spumante e Fiore di Zucchine
Risotto with light veal sausage, Asti Spumante Wine and Zucchini Flowers
SECONDO
Petto di Faraona al Ciliege e Passito Piemontese con verdure al Sesamo
Breast of female Pheasant in a sauce of fresh cherries and local Passito wine served with sesame vegetables of the season
Filetto di Maiale con Santoreggio, scorza di Agrumi e Balsamico Tradizionale di Modena
Filet of Pork cooked with Lemon Thyme, Citrus and Balsamic Vinegar from Modena
Costoletto d'Angello in Crosta di Senape e Pistachi e purea di Melanzane al profumo di Arancia 
Rack of Lamb chops crusted with Mustard and ground Pistachios served with an Eggplant puree' profumed with Orange
Tagliata di Filetto di Fassone con una insalatina di Finocchio, Marggiorana e Pomodorini
Sliced Filet of the famous locally raised Fassone Beef of Piemonte served with refreshing salad of shaved Fennel, Marjoram and sweet Cherry Tomatoes
DOLCI
Tortino al Ciccolato caldo con Gelato al Dragoncello e Croccante di Pistachi
Molten Chocolate Cake served with Tarragon Gelato and Pistachio Brittle
Tartaletta di Pesche con siroppo al Basilico, Gelato di Pepe Nero e Sorbetto alle Pesche
Individual Fresh Peach Tart tatin with Basil Syrup, Black Pepper Gelato and fresh Peach Sorbet
Pere al Barolo con Gelato al Pepe Nero e Granita di Barolo Chinato
Pears poached in Barolo served with Black Pepper Gelato and Granita of Barolo Chinato
Sorbeto di Polmelmo e Moscato
Sorbet of Pink Grapefruit and Moscato Wine
Flan di Latte di Capra caramellta in crosta di Nocciola
Rich custard of caramelized goat milk in a crust of crunchy Hazelnut pastry and a light caramel sauce
Celebrate New Years Eve at Castello di Sinio!! We will be offering New Years Eve 2009 dinner with a minimum weekend stay of 2 nights. New Years Eve Dinner will be 95 Euro a person, including aperativo, wine, champagne at midnight and fireworks. The following is a sample menu.
Pizzetta of farm raised Beluga Caviar & Mascarpone
Carpaccio of Grappa cured wild Salmone with preserved lemon, arugula & cherry tomatoes
Zuppetta of Maine Lobster and Crab Crostini
Sauteed Fois Gras with Apple, Sage & Passito Piemontese
Risotto with Prawns & Proseco
Filet of Elk with Spiced Cherry reduction and Celery Root Puree
Lenticche con Cotecchino a mezzanotte
Molten Chocolate Cake with Black Pepper Gelato & Almond Granite
Cookied & Mini Pastry Plate
Caffe Excelsior di Kilamanjaro
Grappa Sebaste
Il Ristorantino nel Castello various Fall & Winter Menu Selections
Timbalo di Patate, Funghi Porcini & Formaggio di Capra con Timo
Potato, Porcini Mushroom & Goat Cheese timbale with Thyme
Sformatini di Peperone e Cardi con crema di Bagna Caoda
Savory Flans of Red Sweet Peppers & Cardoons with a light creamy Bagna Cauda
Sfogliatina di zucca e Porri con Fonduta di Sola
Puff Pastry shell with carmalized pumpkin and leeks sauced with Piemontese Fondue of a mountain cheesed called Sola
Uova in Camicia sul letto di cardi, topinambure e carciofi con Fonduta & Tartufi Bianchi
Poached egg on a bed of artichokes, sunchokes and cardoons smothered in Piemontese Fondue and white Alba Truffles
Cipolla al forno ripieno con salsiccia di Bra
Baked onion filled with the famouse veal sausage of Bra
PRIMI
Tajarin con sugo di Coniglio e Olive Taggiasche
Thin, hand cut egg pasta with sauce of rabbit and tomato and black olives from Liguria
Fettucine con sugo di carne e fegato di pollo
Fettucine with a meat, chicken liver and tomato sauce
Plin con sugo di arrosto
Tiny rectanglar ravioli filled with three roasts and sauce with their juices
Risotto al Barolo e Radicchio Treviso
Risotto with Barolo and Radicchio from Treviso
Risotto ai Cardi e Roccaverano
Risotto with Cardi and Roccaverano Cheese
Lasagnetta con porri e topinambur
An individual lasagna with leeks and Jerusalem artichokes
SECONDO
Quaglia al Barolo Chinato
Quail cooked in Barolo Chinato (herb infused barolo)
Baccala mantecato con polenta
Salt cod cooked in milk and whipped with cream and potatoes, served with fried polenta "frites"
Petto d'Anatra Milanese
Breast of Duck pounded thin and breaded and fried in butter
Filetto di Maiale con crosta di Anice e Finocchio
Anice and fennel encrusted pork filet
Trota Salmerino sul letto di versa e spugna con una crema tartufata
Salmon trout on a bed of cabbage and morels with cream of truffle
DOLCI
Panna Cotta con gelatina di lamponi
Panna cotta with a soft raspberry gelatina
Souffle di Amaretti e Cacao con salsa di pesche
Chocolate Amaretti Souffle with a peach sauce
Tatin di Pere al Barolo e Amarena
Tart Tatin with pears poached in barolo and amarena cherries
Mele Ripieno al forno con zabaglione al Whiskey
Baked apple filled with a fruit and nut compote served with whiskey sabayon
Si puo' aggiungere i Tartufi Bianchi per € 3,00 al grammo.
White truffles can be added to appropriate dishes for €3 euro per gram, weighed at your table.
Contact Us
Vicolo Castello 1
12050 Sinio (CN)
Piedmont, Italy
Telephone: + 39 0173.263.889
Fax: +39 0173.263.958
reservations@hotelcastellodisinio.com
Design & Programming Denise Pardini P.Iva 090250012