To satisfy your palate, you will be satisfied from alessio's specialities "the executive chef of Diligenza", that after many years of experience, he has acquired the ability to create from natural products, agreeable dishes: for exaple some specialities of the region or some international dishes. "La Diligenza" restaurant was born in 1967 and it is situated in Limone Piemonte, a very nice village, where you can go on sky, in the middle of marittime Alpi mountains. You will have a very good wellcome from the oweners Alfredo and Alessio ad from their qualified staff, with whom you will feel weel like in a family.
The cellar
Beetwin the many wines that you can taste in Diligenza you will find:
Rossana di Cerreto, Dolcetto Pio Cesare Alba, Dolcetto Diano d'Alba di Rigo Secondo: very good red wines that you can drink with meat dishes, every wine from Cuneo province and very selected.
Roero Arneis, Blangé di Ceretto, Germogli Monsupello, to drink with delicate fresh fish dishes.
The Kitchen
Me, Alessio, l'executive chef of Diligenza, I worked 20 years in Italy and in other foreign countries (Usa, South Africa, Filippines, France, Spain, South America) and so with the experience acquired I propose now to my clients the tasting of the kitchen "of my heart". Yes, "of my heart", because all the specialities are prepared with passion for this art. It is for this reason that all our products, like pasta and sweets, that made yet by hand, like the tradition wants.
My specialities
Gnocchi: with potatoes made and few flour, so we have more softness and taste. You will be surprised for their lightness.
Tagliatelle: made with selected hard wheat and fresh eggs, served with delicious deer ragu sauce.
Ravioli: by my personal invention, with the most various stuffing made, like rabbit and artichauts, wildbore and leeks from Cervere, potatoes and truffles, ham and Gorgonzola cheese, chicken and cabbage, deer and mountain's herbs and many others too...
Pizza: mixed with the best flours and naturally rised, it has at the hend of cooking a delicate taste.
Meat and Fish
Meat and fish at the embers cooked are seasoned with mountains herbs and delicate fragrance in base of the flavours.
Shinbone Pork: speciality from Panay Isle in the centre of Filippine, cooked in stew with rice's vinegar, soia sauce and banana's flowers.
Involtino primavera: from China made in artisanal way from myself with something new more, to make it better for italian's delicate palate.
Paella: I learned to make it during my collaboration with very famous spanish chefs, i propose you now: paella valenciana or paella di mariscos.
Pancit di Pollo and Gamberi: I like a lot the delicate Filipins food, so I propose to you these very good fresh noodless fried with cicken, prawns, vegetables, soia sauce, oyster sauce and eggs.
Terrina di Polpo: from the Octopus's gelatine, boillit, child in moulds and slice, served artichauts julienne with oil and cuarm potatoes mousse.
Filetto di Orata alla Mediterranea: we are in a village bitween mountains but not very ear from the sea and so i can propose to you a very delicate fish: the sea bream, steamed and accompany with a fresh tomato's sauce, black olive, basil and lemon juile.
Desserts
Everyone made in artisanal way with international specialities and local products together. We reccomend you to taste: cheestnut cake, leche flaf, cake with soft white cheese and raisins, gianduia sweet, strudel with nuts and apples, apricot's cake, and many differents kind of flans.
