a TASTE OF
- Beef Carpaccio
- Fresh Trout from Borbera Valley served with porcini mushrooms
- Breaded “Milanese style” brains, cherry tomatoes and onion
- Veal with delicate tuna sauce
- Potato, egg and fondue
| a taste of - in the boiling water - on the fire - desserts | |||
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a TASTE OF - Beef Carpaccio - Fresh Trout from Borbera Valley served with porcini mushrooms - Breaded “Milanese style” brains, cherry tomatoes and onion - Veal with delicate tuna sauce - Potato, egg and fondue |
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