Battuta di Fassona
Raw Piedmontese beef worked by knife, one of the most deeply rooted dishes in the tradition of Monferrato, served here in the classic style of local cooking.
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Dining · Casale Monferrato (AL)
Piedmontese cuisine reimagined in piazza Castello, Casale Monferrato
Eccellenza Italianacertificata 2026–2027ID 25822
Read on
The place
Ristorante Milano looks out onto the square of the medieval castle in Casale Monferrato, offering an elegant setting with careful attention to detail. The kitchen revisits the flavours of Piedmontese tradition with creativity and a contemporary touch: from shrimp tartare over parmesan risotto to battuta di Fassona, through to the celebrated amaretto panna cotta with krumiri (Piedmontese crumbly biscuits). Service is attentive and discreet, and the wine list showcases the cellars of the territory. In the warmer months, the outdoor terrace beneath colourful umbrellas creates an evocative, relaxing atmosphere.
Since the twentieth century
Established in the early twentieth century in Casale Monferrato, Ristorante Milano reopened in September 2024 after more than thirty years of silence.
Why you can trust it
RISTORANTE MILANO is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Images
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Location
RISTORANTE MILANO is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the kitchen
Services and features
Raw Piedmontese beef worked by knife, one of the most deeply rooted dishes in the tradition of Monferrato, served here in the classic style of local cooking.
Stuffed pasta from Piedmontese tradition, with a filling made from three types of roasted meat. A fixed reference point on the menu, reflecting the culinary culture of the territory.
Thinly sliced cooked veal, served with the tuna-based sauce typical of Piedmontese cuisine. A constant presence on the menu, in its most recognisable form.
A secondary cut of beef, slow-cooked until tender. An expression of Piedmontese cucina di recupero (nose-to-tail cooking), reinterpreted with contemporary pairings.
Rolled rabbit paired with its own pâté, melting leek, pumpkin in carpione (sweet-and-sour marinade) and a red fruit sauce. A dish that works with traditional local ingredients within a more elaborate composition.
A wine list built around the winemaking production of the Monferrato territory, designed to accompany the culinary journey while showcasing the area's denominations.
The figures
What visitors say
«Well-presented dishes of excellent quality, from the starter to the dessert including the pre-dessert! Friendly and helpful staff!»
«Cooking of a very high standard with top-quality ingredients. Staff and owner very kind.»
«Exquisite and truly thoughtful food. Distinctive, refined dishes with surprising flavour combinations.»
«A restaurant with a very pleasant outdoor terrace, topped with colourful umbrellas that create an atmosphere both light and refined.»
Reviews appear in the language each guest wrote them in.
In the making · In the kitchen
The starting point is the Piedmontese culinary heritage: historic recipes, recognisable ingredients and flavours tied to the territory. The raw ingredients remain at the centre of every preparation.
Mauro Branzaglia takes up the traditional repertoire and reworks it through current techniques, considered pairings and careful presentation, bringing out the character of each ingredient.
The wine list makes room for the cellars of Monferrato and for productions capable of telling the story of the territory, building a direct dialogue between the kitchen and the local wine culture.
Michela Antona coordinates an attentive and discreet welcome, designed to accompany the guest without overshadowing the culinary journey.
