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