Dinner with Piedmont’s cuisine, wines and history - 27 Oct 2009

Tuesday, 27th October 2009

Cost £70 per person

Massimo (our Chef) & Gabriele (Berkmann Wine Cellars and Accademia Italiana Gastronomia Storica)

If it is true that the cuisine of Piedmont is among the most varied and refined in Italy, it is also true that this variety and refinement are not due solely to the influence of nearby France. Piedmont’s cuisine is much more genuine with an understanding of how to preserve intact the wonderful tastes of the past and the ancient traditions tightly linked to local products. Many of the recipes that make up the cuisine of Piedmont are inspired by farmers and peasants since they value the freshness of the genuine products of the country even if, as we will see, it is not immune to French influence.

Welcome Aperitivo

Bagna cauda (a warm anchovy, garlic & olive dip served with raw vegetables)
Crostini served with pâté of truffle
“Subbriche”, vegetables croquette

With a glass of Gavi di Gavi 2008 La Meirana Bruno Broglia

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Fonduta di fontina con crostini di pane rustico
Fontina cheese fondu served with rustic toasted bread

With a glass of Roero Arneis 2006 Bricco delle Ciliegie

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Risotto con tartufo uncinatum
Risotto with fresh tuber aestivum uncinatum truffle shavings

With a glass of Dolcetto 2008 A.Prunotto

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Brasato di manzo al Barolo
Braised beef marinated in Barolo wine served with truffled potato puree

With a glass of Barolo Classico 2005 Alfredo Prunotto

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'Bounet', crema di cioccolato e amaretti con marrons glaces
Chocolate and amaretti cream dessert and marrons glaces

With a glass of Moscato d’Asti 2008 A.Prunotto

There is also the option of buying wine from the VINOTECA which is also an off-licence