Via Coste 19, PAROLDO (CN)
Tel: (+39) 0174.789131 – Mobile: (+39) 347.8904709
Closed Monday and Tuesday


Specialties from the Langhe

Selected wines

Clelia Salvetti

My name is Clelia. I was born and raised in Paroldo, in the capital of Masche, that is, DOC!

Born in the kitchen, I follow the third generation of the Salvetti tradition, using local quality raw materials and worked out in the day.

My dream was to become a teacher, and I was also a business secretary. But when my father Silvio stopped, I decided, at the age of 20, to take his place behind the stove. It was hard work at first, but now I just hope to get it pretty good! I hope that my son will one day decide to honor this tradition that flows in our veins. I will be happy to welcome you to our trattoria and let you taste our dishes.

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Classic Piemontese dishes with a touch of innovation.

At our restaurant you can choose between a tourist menu and a tasting menu.

The most frequent proposals are: “Gonfiotti di tuma”, Capunèt with “Bagna ‘d l’infern”, Vitello tonnato in the old way, “Saccoccia alla Piemontese”, Ravioli “del plin”, Minestrone, Tajarin, Faraona with rosemary , Veal morsels, selection of cheeses and traditional sweets. Do not forget the Bagna Cauda, ​​a traditional dish from the Paroldese tradition.

Three unmissable events during the year:

  • “Dinner of the Magnin”, the last Friday of Carnival.
  • “Dinner of a midsummer night” in August with forest products (herbs, mushrooms, truffles, flowers and small fruits).
  • “Cena della Masche” on the second Friday of November, on the occasion of the San Martino Fair. Candlelit dinner with dishes inspired by the Piedmontese poor tradition.


A hundred years have passed and the Trattoria Salvetti is still in Paroldo on the Alta Langa. In the years before World War I, Sebastiano Salvetti, the grandfather of Clelia, is in Albenga. His profession is a waiter at the big restaurants. Since the beginning of the century he has been working also in Turin and Genoa. Here in addition to the Grand Hotel des Genes has found an engagement on the large ships of the Genoa-New York line. The work is good but it is always far from home and his wife Margherita asks him to come back before the war breaks out.

There is the opportunity to manage the Trattoria dei Fiori of Erminia Peirone. This woman, a widow with three children, gladly accepts the Salvetti family to take over.
In 1920 Sebastiano became the owner of the business and after the birth of his son Silvio in 1922 resumed his profession as a waiter. The Trattoria moved to rent in a nearby house and is led by his wife, assisted by Erminia and later by his eldest daughter Rosa.

When Sebastiano died in 1940, his son Silvio, eighteen, had to leave for the war. These are hard years not only for the dangers and hardships of the conflict but also for the serious health problems of Margherita. When Silvio returns from the front the Salvetti family must start from scratch and in the Fifties Silvio with his sister Rosa moves the trattoria to the town square.

In 1953 he married Elvira Minetti and in the following years with the birth of his three sons, Romano, Clelia and Franco, began a period of intense work that allows the restaurant to progress and in the Sixties, as happens throughout Italy, to establish and become a point of reference for many Ligurian customers. They are happy years of great work, the restaurant Salvetti becomes a pension for many vacationers. Today we would define agritourism, but in the Seventies this type of activity was not foreseen. The game, the meats and salamis, the baked bread, the wine produced on their own were the characteristics that had the activity created by Silvio.

He died prematurely in 1979 and that is again a decisive moment because after a few years his sister Rosa is also missing. The Salvetti family has held firm in difficult moments and in the Eighties the daughter Clelia, with the support of her mother Elvira, decides to continue.

When she marries in 1986 with her husband Gian Marco, she makes a change to the type of country trattoria. It does not renounce to the territory and its culinary tradition but it starts a revision of the dishes, a new arrangement of the place and a careful selection of the wines. It remains a small trattoria but extremely accurate. Its thirty-five seats distributed in the two rooms are characterized by an innovative menu but at the same time with a precise Piedmontese identity with some Ligurian influence. Its features are very varied seasonal proposals, the absence of deep-freezing (everything is prepared at the time and according to reservations). The choice of having only one waiter, Antonio and a help in the kitchen, however, allows you to take care of the service and preparation of the dishes.

Clelia is well determined to continue in this furrow but not only. It has given new life to the ancient tradition of the chisinere, the cooks of the Langhe who also cooked in private houses, bringing their experience to the kitchens of friendly customers.
Knowing the past and staying true to one’s roots and the territory gives hope for the future of its activity.

Translation by Google Translate.


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To reserve a table, please call.

Tel: (+39) 0174.789131

Mobile: (+39) 347.8904709

Closed Monday and Tuesday


via Coste 19, PAROLDO (CN)