A tasting of cold sliced veal with tuna sauce, Fassone (local Piedmontese beef) raw meat cut and beaten with knife, and Bra veal sausage with hazelnuts sauce
green sauce, hazelnuts sauce, baked pepper
served with old style tuna sauce
tasting plate of Piemonte traditional starters
on purple potato cream
with Toma fondue
with artichokes , low temperature cooked egg and soft Bra fondue
with wine roast beef sauce
with Bra sausage and leeks
with purple cabbage and sweet gorgonzola
with game ragout
with Toma fondue and chopped hazelnuts
with potato, stewed red cabbage and horseradish mayonnaise
with season vegetables
with artichokes and baked potatoes
with polenta
with mashed purple potatoes and dried apricots
Barbera d’Alba / Nebbiolo Langhe – Bric Castelvej
Red Wine with Nebbiolo, Barbera, Ruchè (1/4, 1/2, 1L)
Vietti “Tre vigne”, Ghiomo “Lavai”, Franco Costa
Moccagatta, Ghiomo “Vigna Granda
Ghiomo “Sansteu”, Ratti “Ochetti”, Franco Costa
Correggia ”Val dei Preti”
Vietti “Castiglione”, Marziano Abbona
Moccagatta “Bric Balin”, Marziano Abbona
Gattinara Riserva
Chionetti “Briccolero”
Franco Costa
Cantina Produttori “Nebbiolo di Carema”
BelColle
Montalbera “Laccento”, Pierfrancesco Gatto “Caresana”
Arneis – Bric Castelvej
Cantina del Nebbiolo, Ghiomo “Fussot”
Les Crêtes
Marchesi di Gresy
Paolo Scavino
Les Crêtes
Orsolani “La Rustia”
“Riserva Elena”
Cascina Chicco – Cuvèe Zero
Aubry
Mionetto “Sergio”
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