Dinner

Crispy veal sweetbreads with chestnuts cream and thyme sauce

V Winter Caponata vegetables with topinambur chips and salted hazelnuts

**Chickpeas flour mille -feuille with prawns and sweet peppers cream

Creamed salted cod fish with pumpkin flavored in vanilla and crunchy almonds

Duck soup with blueberries and Castelmagno cheese

V Potatoes dumplings in new spinach pesto sauce with parmesan mousse and toasted almonds

Cuttlefish ink lasagne in sea food and Zolfini beans ragout

** Carnaroli risotto from Baraggia with leeks and topinambur in anchovies sauce

Maltagliati SPINOSI with white cornmeal in wild boar sauce

** Turbot fish and squids in corn fondue

Crepinette of breed fish with artichokes and fondant potatoes

Braised Veal with mashed celeriac and spinach in Nebbiolo wine sauce

** Crispy cockrel with olive oil potatoes and black cabbage stewed

Beef tenderloin in pistachio crust from Raffadali and crispy onion

Chestnuts mousse on sponge biscuit with salted caramel sauce

Cup of dark chocolate soufflé with white chocolate spoon

Gratin of orange

Italian meringue parfait with chocolate

Ice creams and sorbets