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