Spring:
The spring is the season in which earth wakes up again; flowers and herbs are used in the preparation and in the decoration of the dishes.
Among the most typical spring vegetables appear the asparaguses and the artichokes; tasty and delicate they are used in the kitchen in several ways.
Gratin asparaguses or wrapped in soft crepes as a starter, in creams or risotto as light pasta dishes.
The artichokes can be tasted raw in salad, stuffed, batter or combined to pasta dishes as "half moons of ricotta and marjoram with cream of artichokes".
But it is also time of important main courses like kids, lambs, rabbits, ducks, pharaoh.
Do not miss the lamb baked with mashed potatoes and peas.

Summer:
The cooking of this season has a preference for fresh recipes and light.
The vegetables are the basic ingredient of the summer dishes: tomatoes, zucchini, eggplants and string beans are good ingredients for the preparation of salty cakes and flan. You can also enjoy stuffed, batter or grilled.
It's time of cold meats like "carpaccio" and veal with tuna sauce.
It 's time to grill outdoors among friends.

Autumn:
With the arrival of the Autumn the table is filled with new colours and flavours.
A great protagonist of this season is surely the pumpkin; excellent the "velvety", served with croutons of rosemary and the "risotto" with the typical cheese "Robiola of Roccaverano D.O.P.".
Great return of soups with noodles, of polenta with game (wild boar, roe deer, hare), of the potato dumplings with chestnuts and "Roccaverano" cheese, of the noodles with hazelnuts.
Do not forget the raw mushrooms in salads, trifoliata, or as seasoning for important pasta dishes.
Tarts with home-made jams, dried fruit and pears cooked in wine; here are some attractive ideas for this marvellous and rich season.

Winter:
It's the cooking of the Holidays, a cooking that gives wide space to the meat-based main courses: boiled meat with "bagnet" sauce, braised, capons, cotechino and zampone (pork-based dishes).
Space to the dishes based on vegetables and legumes as the thistles’ flan (it's famous the thistle "Hunchbacked of Nizza") with fondue and "bagna cauda" or the cabbage and lentils soup .
Creamy cheeses and sweets rich in whipped cream, creams and chocolate, better accompanied by a glass of wine "Loazzolo D.O.C." late vintage, flagship of this area.