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Grilled Culatello ham Langhe Merlot D.O.C.
prosciutto di Culatello cotto alla brace
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Sautéed kidney Langhe Rosso D.O.C. “Dossi Rossi”
Rognone trifolato
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Typical dish “Batsuà”, pork legs marinated in vinegar and fried Barolo D.O.C.G. “Bussia”
Batsuà marinati nell'aceto e fritti
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Baked goose leg with broccoli in teriyaki sauce Barolo D.O.C.G. “Riserva Bussia”
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Sweetbread, porcini mushrooms and beetroot Barolo D.O.C.G. “Monforte D’Alba”
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Traditional plin ravioli filled with meat, served with gravy sauce Barolo D.O.C.G. “Bricco San Pietro”
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Handmade “40 yolks tajarin” pasta with sausage, carrots and cumin Barbera D’Alba D.O.C. “Superiore”
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Baked onion stuffed with parmesan cheese and pears Barbera D’Alba D.O.C.
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Tribute to the Langa: knife chopped raw meat, veal with tuna fish sauce, insalata russa, pepper with green sauce and anchovy, cockerel and green beans Nebbiolo D’Alba D.O.C.
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Baked cod with pumpkin, ginger and roasted seeds Langhe Bianco “L’Aura” D.O.C.