During the dinner you will have the possibility to choose which label to taste from a wide selection of Piedmontese wines. A food and wine itinerary to discover the precious Doc and Docg wines of Piedmont.
The AIS Sommelier will advise and guide in the choice between sparkling, white, red and aromatic wines.
As the Chef tells us: I was born in Liguria, but my family has varied origins that cover much of this wonderful country. I understood that I would become a Chef very soon and in a romantic way. The great Italian Chefs transmitted to me the love for the raw material, the great French Chefs the importance of knowing how to transform it and the basic classic techniques, the great Spanish, Nordic, and South American Chefs taught me the importance of daring in the kitchen. You must get the right ideas, take the risk without being afraid and define your own recognizable and inimitable style. My cuisine is based on intuition, sensitivity, and knowledge of the raw material with the addition of the use of technique to reach the final idea and not to conceive it. My offer is addressed to a transversal audience, from the person who is curious and wants to learn something about the Haute Cuisine to the most experienced wine and food critic, working on four different styles of cuisine which are extremely different but also consistent with each other.
White asparagus | tuna egg | aromatics
Risotto | lemon | turmeric | bay leaf
Roe deer | Swiss chard | langoustine | pink grapefruit
Baked apple | apple pie sauce
Cannoncini filled with rich custard cream