Starters

Mixed sliced cured meats

Raw veal sausage from Bra

Salad with beans, green beans, celery, tomatoes, pecorino cheese and olives

Boiled and hand-cut veal (“scaramella” cut)  served with green sauce

Tuna and potato paté served with bread croutons

Tomino cheese wrapped like a candy and baked

 

Suggested wines:

GAVI del comune di GAVI 2018
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 ragù; with butter and sage; with tomato and basil

Risotto with porcini mushrooms and sautéed pancetta

Lentil soup

 

Suggested wines:

DOLCETTO D’ALBA SAN ROCCO 2018
BARBERA D’ALBA FONTANELLE 2018
LANGHE NEBBIOLO SAN GIACOMO 2017

Main courses

Bits of veal cooked in Barolo wine

Pork roast with Piedmont hazelnuts

Grilled lamb chops

 

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 2015
BAROLO ASCHERI 2013
BAROLO COSTE&BRICCO 2013

Desserts

Martine pears cooked in red wine

Covered apple tart served with sour cream

Savoy biscuit and panna cotta Bavarian cream served with Nutella

Flambé cream served in cocotte

 

Suggested wine:
MOSCATO D’ASTI 2019