Starters

Mixed sliced cured meats

Raw veal sausage from Bra

Belgian endive salad with speck, iceberg salad and Parmigiano cheese

Vegetable and “seirass” (cottage cheese) Bavarian cream served with curry sauce

Raw veal hand chopped with a knife

Hot crepes stuffed with cheese fondue and “meraviglia” pole beans

 

Suggested wines:

GAVI del comune di GAVI 2018
LANGHE ARNEIS 2018
DOLCETTO D’ALBA NIRANE 2018

First courses

Homemade potato gnocchi with Castelmagno cheese sauce;with tomato and basil

Homemade “tajarin” with sausage and cultivated mushrooms sauce; with butter and sage; with tomato and basil

Risotto with eggplants and lettuce

Vegetable puree with bread croutons

 

Suggested wines:

DOLCETTO D’ALBA SAN ROCCO 2018
BARBERA D’ALBA FONTANELLE 2018
LANGHE NEBBIOLO SAN GIACOMO 2017

Main courses

Veal rump in crumbled bread crust

Chicken legs with tomato, olive, quinoa and oregano sauce

Grilled octopus dressed with a spicy lemon sauce and served with potatoes

 

Potatoes – green beans

 

Suggested wines:
LANGHE ROSSO 2013
BAROLO PISAPOLA 2013
BAROLO SORANO 2013

Cheeses

Cheeses selected together with “Fiorenzo Giolito – Bra”

 

Suggested wine:
LANGHE BIANCO 2015
BAROLO 2015
BAROLO ASCHERI 2013
BAROLO COSTE&BRICCO 2013

Desserts

Strawberries with ice cream

Caramelized peach cake served with whipped cream

“Black & white” pudding

Raspberry parfait served with vanilla cream

 

Suggested wine:
MOSCATO D’ASTI 2018