REGALI

SAREMO CHIUSI PER FERIE DAL 2 AL 16 GENNAIO, RIAPRIREMO IL 17 GENNAIO 2025

SAREMO CHIUSI PER FERIE DAL 2 AL 16 GENNAIO, RIAPRIREMO IL 17 GENNAIO 2025

A PROJECT FULL OF STUDY AND PASSION

Be inspired and excited by the dishes of our Chefs

Study and passion to bring carefully chosen and prepared dishes to the table, obtained by transforming raw materials of excellence, thanks to the focus on quality and origin by selecting products from local sources daily. ByBagnod! Can't resist? Here is a preview of some of our most popular recipes: Among the appetizers, a prominent role is played by the Piedmontese Fassona beef steak tartare, asparagus mousse, egg yolk and Gran Gessato d'Ayas sheep cheese As for the first courses, our specialty is the Risotto Carnaroli with frogs by Bagnod farm. On the other hand, the most typical second course is the Benedictine's lake fish Soup. A suggestion for dessert? The original “Latte 3 consistenze” is worth trying Or... It is all about choice! Click on the menu to read about all our artisanal preparations available to you here at the Bistro.

A PROJECT FULL OF STUDY AND PASSION

Be inspired and excited by the dishes of our Chefs

Study and passion to bring carefully chosen and prepared dishes to the table, obtained by transforming raw materials of excellence, thanks to the focus on quality and origin by selecting products from local sources daily. ByBagnod! Can't resist? Here is a preview of some of our most popular recipes: Among the appetizers, a prominent role is played by the Piedmontese Fassona beef steak tartare, asparagus mousse, egg yolk and Gran Gessato d'Ayas sheep cheese As for the first courses, our specialty is the Risotto Carnaroli with frogs by Bagnod farm. On the other hand, the most typical second course is the Benedictine's lake fish Soup. A suggestion for dessert? The original “Latte 3 consistenze” is worth trying Or... Your choice!It is all about choice! Click on the menu to read about all our artisanal preparations available to you here at the Bistro.

OUR BISTRO

Relax, collect your thoughts, push all other thoughts away from you. Let thLet the world around you fade into indistinct. (Italo Calvino). Appreciated by tourism enthusiasts as well as those who love body care and relaxation, here you can find a facility that lives up to every expectation, with state-of-the-art technology and wellness professionals.

The setting is breathtaking: we like to call it an open window on Lake Viverone, panoramas and views that range from the Ivrea hills to the Western Alps of the Aosta Valley and Piedmont, giving you the opportunity to have sensational backdrops before your eyes.

OUR MENU.

History, tradition, landscaping, good food and good wine. What better meeting place than this wonderful location with breathtaking views?

DISCOVER THE MENU.
DISCOVER THE MENU.

THE KITCHEN.

All CellaGrande recipes are born from a careful selection of local raw materials and careful craftsmanship. Our Chef is ready to amaze you with innovative dishes resulting from a great love for the cuisine and gastronomic tradition of our area.

BAGNOD FARM

The history of the Bagnod company begins in 1946

The day Gino and Clelia Bagnod came down from Val d'Ayas with the sabots on their feet, to Canavese, to winter with their animals. Here they began to fall in love with the craft by studying how to improve farming systems, without distorting their authenticity, such as hay grazing.

THE KITCHEN.

All CellaGrande recipes are born from a careful selection of local raw materials and careful craftsmanship. Our Chef is ready to amaze you with innovative dishes resulting from a great love for the cuisine and gastronomic tradition of our area.

BAGNOD FARM

The history of the Bagnod company begins in 1946

The day Gino and Clelia Bagnod came down from Val d'Ayas with the sabots on their feet, to Canavese, to winter with their animals. Here they began to fall in love with the craft by studying how to improve farming systems, without distorting their authenticity, such as hay grazing.

Book now

Tel: +39 340 683 9836

Our Staff will respond to any of your requests as soon as possible, please note that the reservation is confirmed only after our feedback.

Book now

Tel: +39 340 683 9836

Our Staff will respond to any of your requests as soon as possible, please note that the reservation is confirmed only after our feedback.