Starters

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

First courses

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

Main courses

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

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 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