Starters

Mixed sliced cured meats

Raw veal sausage from Bra

Salad with Belgian endive, champignon mushrooms, iceberg salad, Parmigiano cheese, pancetta, celery and olives

Boiled veal terrine served with green sauce

Bread crouton with toma cheese, black pepper and cinnamon apple jam

Asparagus and carrot flan served with hot cheese fondue

 

Suggested wines:

GAVI del comune di GAVI 2019
LANGHE ARNEIS 2018
DOLCETTO D’ALBA NIRANE 2018

First courses

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

Homemade  ravioli “del plin” served in vegetable broth; with butter and sage; with tomato and basil

Risotto with sausage and leeks

Bean, pumpkin and quinoa soup

 

Suggested wines:

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

Main courses

Veal roast beef cut by hand and served warm

Oven roasted leg of lamb with thyme

Grilled prawns served with lettuce and blood oranges

 

Potatoes – fennels

 

Suggested wines:
LANGHE ROSSO 2015
BAROLO PISAPOLA 2015
BAROLO SORANO 2015

Cheeses

Cheeses selected together with “Fiorenzo Giolito – Bra”

 

Suggested wine:
LANGHE BIANCO 2016
BAROLO 2015
BAROLO ASCHERI 2015
BAROLO COSTE&BRICCO 2015

Desserts

Martine pears cooked in red wine

Soft chocolate cake roll with cream, mascarpone cheese and blueberry syrup

Strawberry mousse with apricot puree

“Bicerin” (small glass) of hazelnut ice cream served with hot coffee and whipped cream

 

Suggested wine:
MOSCATO D’ASTI 2019