APPETIZERS
Pumpkin and Ricotta cheese Flan with sweet Gorgonzola cheese Fondue
Toasted White Bread with Ossola's Lard and Fruit Mustard
Raw Ham of the Vigezzo Valley with Black Pepper Goat cheese and Carta Musica
Panna Cotta with Prawns and Crispy Artichoke on Tomato sauce
Fried and Marinated Char with Polenta Cream
MAIN COURSE
Chestnut cream with Radicchio julienne and drops of Vin Santo
Whole-Wheat Penne with Cardoons, Anchovies and Cinnamon
Carnaroli Risotto with Prosecco, local Toma cheese and crunchy Bacon
Montasio cheese and Polenta Ravioli with fine Butter Sauce and chopped Hazelnuts
Spelled and Rosemary no Egg Tagliatelle with Clam Pulp, Cherry Tomatoes and Curry sauce
MEAT
Snails Bourguignonne style
Beef Sirloin flavoured with Green Pepper
Stewed Veal Ossobuco
Guinea Fowl Breast with Ginger, Apple Chutney and Red Port sauce
Deer Chop in Chocolate crust
FISH
Salmon steak with chopped Pistachios and Orange sauce
Scallops with Basil and Lemon scent
Fillet of Perch with Butter and Sage
Saithe with Fennel, Raisins and Pine Nuts baked in foil
Fillet of Dory Fish Milanese style