Mixed sliced cured meats
Raw veal sausage from Bra
Salad with chicken, cooked ham, pickled carrots and celeriac, tuna and black olives
Veal carpaccio with truffle red sauce
Murazzano toma cheese preserved in spicy olive oil
Hot polenta basket with Bra sausage sauce
Suggested wines:
GAVI del comune di GAVI 2019
LANGHE ARNEIS 2018
DOLCETTO D’ALBA NIRANE 2018
Homemade potato gnocchi with Castelmagno cheese sauce;with tomato and basil
Homemade “tajarin” with wild boar, pancetta and chestnut sauce; with butter and sage; with tomato and basil
Risotto with stracchino cheese and raw Chioggia radicchio (red chicory)
Chickpea, broccoli, potato and turmeric soup
Suggested wines:
DOLCETTO D’ALBA SAN ROCCO 2018
BARBERA D’ALBA FONTANELLE 2018
LANGHE NEBBIOLO SAN GIACOMO 2018
Veal shank stewed in the oven
Farmyard rabbit cooked in Nebbiolo wine with vegetables
Golden fried cod served with mixed salad
Potatoes – glazed onions
Suggested wines:
LANGHE ROSSO 2015
BAROLO PISAPOLA 2015
BAROLO SORANO 2015
Cheeses selected together with “Fiorenzo Giolito – Bra”
Suggested wine:
LANGHE BIANCO 2016
BAROLO 2015
BAROLO ASCHERI 2015
BAROLO COSTE&BRICCO 2015
Martine pears cooked in red wine
Soft walnut cake with yogurt and honey
Bunet
Cup with apples cooked with cinnamon, ice cream, warm toffee cream, hazelnuts and pistachios
Suggested wine:
MOSCATO D’ASTI 2019