The 2 kitchens of Campamac are the protagonists, the project, created with the French company Moltenì, gives space to choose what you want to eat right from the entrance. The menu at Campamac is seasonal and as far as possible at km 0, it follows what the season offers and what our land has to offer: from dawn truffles to tajarin, the typical Langa pasta with 40 egg yolks, to veal tonnato.