Starters

Mixed sliced cured meats

Raw veal sausage from Bra

Capon salad with cooked ham, Gruyere cheese, celery and pomegranate

Raw veal hand chopped with a knife

Cow milk tomino cheese served with homemade “cognà” sauce

Basket of polenta au gratin, served with mushroom sauce

Suggested wines:

GAVI del comune di GAVI 2018
LANGHE ARNEIS 2017
DOLCETTO D’ALBA NIRANE 2018

First courses

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

Homemade “tagliatelle” with Winter zucchini carbonara sauce; with butter and sage; with tomato and basil

Risotto with Gorgonzola cheese and renette apples

Chickpea soup with broccoli, potatoes and curry

Suggested wines:

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

Main courses

Veal roast-beef cut by hand and served warm

Pork cheek cooked in Nebbiolo wine with vegetables, juniper and thyme

Grilled prawns served with fennel and orange salad

 

Potatoes – Brussels sprouts

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

Martine pears cooked in red wine

Chocolate cake with dried apricots and pine nuts with wildberry compote

Hazelnut and whiskey cream mousse served with sour cream aside

Cup of vanilla cream served with coffee biscuits

Suggested wine:
MOSCATO D’ASTI 2018