← A Wine Lover’s Diary, part 720: Piemonte Tour

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By | Published June 3, 2019 | Full size is 1080 × 1440 pixels

entrée – a welcome vitello tonnato tagliato al coltello (veal with tuna and mayonnaise sauce)• uovo in camicia, fonduta di parmigiano, tartufo nero – everyone likes it :) • agnolotti di lidia al sugo di arrosto – the most important dish of the restaurant, it is fresh filled pasta • faraona al forno con patate di montagna – Guinea fowl with potatoes gelato fiordilatte mantecato al momento – our special dessert, ice cream creamed at the moment • Wines: langhe bianco marin fontanafredda, barbera superiore borgogno, langhe nebbiolo mirafiore, barolo riserva fontanafredda

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