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
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
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 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 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