La Schiavia lies along the approach
that leads up to Acqui Cathedral’s magnificent courtyard.

The intensely-flavoured “frontier” cuisine skilfully
combines ideas taken from Ligurian
cooking with traditional Piedmontese dishes.
Among the starters you can taste “kissed”
fillet and gratinated peppers
with capers, anchovies and Parmesan.
The range of pasta dishes is very varied,
including fondue-filled ravioli, pasta and beans,
and tagliatelle with truffles.
The main courses include rabbit cooked in herbs, breaded lamb, Schiavia-style fillet and Acqui-style dried cod.

The wine list is not over-elaborate,
but includes around 350 of the best Italian and French crus.