Starters

Mixed sliced cured meats

Raw veal sausage from Bra

Salad with emmer, cooked ham, pecorino cheese, olives, carrots and cerely

Cold pie of peppers and aubergines served with curry sauce

Raw veal hand chopped with a knife

“Cotechino” – boiled pork sausage served with potato purèe

Suggested wines:
GAVI del comune di GAVI 2017
LANGHE ARNEIS 2017
DOLCETTO D’ALBA NIRANE 2017

First courses

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

Homemade “tagliatelle” with meat and artichoke sauce

Risotto with spicy sausage and Buffalo mozzarella

Pasta and beans soup

Suggested wines:
DOLCETTO D’ALBA SAN ROCCO 2017
BARBERA D’ALBA FONTANELLE 2017
LANGHE NEBBIOLO SAN GIACOMO 2016

Main courses

Beef braised in Barolo Coste&Bricco wine

Sautè of prawns, sprouts, peppers, olives, potatoes, paprika and zucchini served on a bread crouton

Grey rabbit from Carmagnola sweet and sour style

Potatoes – fennels

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 2013
BAROLO ASCHERI 2013
BAROLO COSTE&BRICCO 2013

Desserts

Martine pears cooked in red wine

Hazelnuts cake served with Moscato zabaglione cream

Cold mint Bavarian cream served with a little cup of chocolate sauce

Lemon sorbet served with strawberry cream

Suggested wine:
MOSCATO D’ASTI 2017