appetizer
Teriyaki glazed octopus with melt-in-the-mouth onions
Wine paired: Roero Arneis DOCG Magia
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appetizer
Piedmontese raw meat tartare with Parmesan shavings and corn salad leaves
Wine paired: Dolcetto d'Alba DOC Menturin
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first plate
Agnolotti del plin with roasted meat cooking juice
Wine paired: Barbera d'Alba DOC Superiore I Patriarchi
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first plate
Risotto acquerello "come una paella"
Wine paired: Spumante Metodo Classico Vsq Valsellera Brut
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second place
Sirloin from Piedmontese beef with eggplant millefeuille, spring onions and basil
Wine paired: Barolo DOCG
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second place
Sambucano lamb with broad beans sauce and spring onions
Wine paired: Barbaresco DOCG I Patriarchi
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