Traditional Dinner – April 2019
Welcome drink with sparkling wine Bollé and amuse-bouche
Salted codfish carpaccio with cherry tomatoes, burrata1 and citrus fruit zests
Caramelized onion with Grana Padano2 cheese sauce and balsamic vinegar
Carnaroli rice with asparagus, egg yolk and nuts from Fénis
Cappello del prete3 with cauliflower cream and rustic style potatoes
Mountain potatoes from the Clavalité valley
Tropézienne4 with strawberries
created by La Clavalité, Pollein
Total fee for the dinner: 50 €
Transportation and wines are not included
1. Fresh cow milk cheese (occasionally buffalo milk), from Southern Italy, made from mozzarella and cream.
2. Hard, slow-ripened, semi-fat, cow's-milk cheese from Northern Italy (Po plain).
3. Hat-shaped bag of pork rind with stuffing.
4. Dessert pastry consisting of a filled brioche.