Dinner 24th of December 2021
Chef’s entrée
					Bonbon of codfish and potatoes
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					Starters
					Pink shrimp carpaccio, mango, sour cream, Asetra caviar
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					Seared scallops with pumpkin and smoked foie gras
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					Wine pairing
					Prosecco Valdobbiadene Brut - Duca di Dolle
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					First Course
					Ravioli stuffed with Burrata cheese and chicory in a mussels stew
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					Main Course
					Umbrine “Corba Rossa del Gargano” with cabbage,
					cannellini beans and anice star-scented carot
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					Wine pairing
					Liano Bianco - Umberto Cesari
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					Dessert
					White chocolate mousse, citrus and low-fat yogurt
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					Wine pairing
					Moscato D’Asti - Produttori di Santo Stefano Ceretto
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					Panettone or Pandoro traditional cake with cream
					Nuts
					Good wishes clementine and grapes
					Mineral water and coffee
					Euro 130,00 Per person • VAT 10% included
Lunch 25th of December 2021
Chef’s entrée
					Mortadella mousse with tigella bread and pistachio powder
					Wine pairing
					Spumante Trento DOC - Frescobaldi
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					Starters
					Petroniana skewer with 36 months Parmigiano Reggiano foam
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					Poached “zampone” with red winter flower, cooked must and horseradish
					Wine pairing
					Sangiovese Riserva - Vigna delle Lepri - Fattoria Paradiso
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					First Course
					Tortellini in double capon broth
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					Wine pairing
					Sangiovese Riserva - Vigna delle Lepri - Fattoria Paradiso
					Main course
					Chestnuts stuffed Guinea fowl with mashed cannellini beans and braised endive
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					The great boiled meat bolognese style
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					Wine pairing
					Cabernet Sauvigbon Terre Rosse - Cantine Vallania
					Dessert
					Bologna DOP potatoes and almond pudding with ice cream
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					Wine pairing
					Albana Passito Colle del Re - Umberto Cesari
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					Panettone or Pandoro traditional cake with cream
					Nuts
					Good wishes clementine and grapes
					Christmas Petit fours
					Tea, herbal teas
					Mineral water and coffee
					Euro 130,00 Per person • VAT 10% included

 
                      

