Tenuta Molino Taverna In Cilavegna

18/05/2026: Restaurants in a small town, but serve with great food, the squid ink risotto is nice and the seafood pasta as well. The pizza look nice and mostly people order the pizza

05/04/2026: The Easter lunch at Il Capriccio, created by chef Luca, was a true gastronomic journey, marked by balance and creativity. The appetizers opened the experience with great elegance: the shrimp salad with crispy artichokes stood out for its freshness and contrasting textures, while the crispy egg on creamed asparagus won over with its delicacy and harmony. The walnut biscuit with goat's cheese and peach mousse in balsamic vinegar was also surprising, an original combination, perfectly balanced between sweet and savory. Among the first courses, the risotto with shrimp, asparagus, and Piedmont hazelnuts was a refined blend of flavors and aromas, impeccably creamed. The fresh pasta rolls filled with ricotta and artichokes, accompanied by strips of bresaola, offered a more enveloping and traditional touch, executed with great skill. The main courses confirmed the attention to quality ingredients: the calamari with cherry tomatoes and Taggiasca olives, served with crusty bread, was light yet rich in flavor. The roast veal, accompanied by French-style peas and potato flans, stood out for its tenderness and flavor, providing a deeply satisfying savory finish. To conclude, a delicate and fresh dessert: the berry cheesecakes, perfect for ending the meal with a sweet yet subtle note. An Easter menu curated down to the smallest detail, showcasing seasonal ingredients and sophisticated pairings. Chef Luca once again demonstrates his ability to combine tradition and innovation, creating a memorable culinary experience.