Mixed piedmont hors d’oeuvre

Anchovies with green and red bagnet

Two different preparation of Fassona veal

Rabbit sautè at balsamic vinegar and pink pepper

Quiche at herbs with cheese cream Castelmagno

Dumpling of basil at salmon and tomato

Rice at saffron and marrowbone at barbaresco wine sauce

Thin tagliatelle at blueberries with butter and nuts sauce

Braised small ravioli at meat sauce piedmont style

Sea bass filet at pistachio of bronte

Pork fillet wtih peach sauce

Cuts veal “Prussia”with juniper barryes sauce

Veal check at barolo sauce caramelized

Menu composto da 3 ouverture, un primo atto, un secondo atto ed un gran finale. Le bevande sono escluse

Small Mixed tipical Piedmont cheese with honey and marmelade

Big mixed tipical Piedmont cheese with honey and marmelade