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
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
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 selected together with “Fiorenzo Giolito – Bra”
Suggested wine:
LANGHE BIANCO 2015
BAROLO 2015
BAROLO ASCHERI 2013
BAROLO COSTE&BRICCO 2013
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