Born in Monferrato (Piemonte), Chef Fabrizio Demichelis...
Cut of Beef
Cut of beef Florence style on rocket salad, Sicilian cherry tomatoes and parmesan cheese. We suggest to accompany this meal with Chianti Classico.
Lamb shanks marinated in red wine with the Chef’s herbs and baked in wood-fired oven, accompanied by a Barbera del Monferrato. It will remind you the finest Italian’s tradition.
Buongustaio’s Catalama, a mix of prawns, rocklobsters and crabs with fresh vegetables served in dip oil. Valentina suggests to accompany this meal with a Trentino’s wine..