Tota Virginia: Easter menu

The ancient farm Tota Virginia invites you to enjoy a fine menu to celebrate Easter in the hills.

Menu

Chef’s welcome entrée

Small savory baba stuffed with sairass and candied vegetables

Goblet of Brut “Ivan” Dante Rivetti

Appetizers

Cooked jarred confì tuna, asparagus curls and crispy wasabi quinoa

Millefoglie of Carmagnola white rabbit, Abate pear, raspberries and balsamic

First courses

Raviolone stuffed with oxtail alla vaccinara on oregano tomato ristretto

Purple potato “Ravioles,” tumin del mel from Val Varaita.

Main courses

Larded lamb, its ristretto and blanched Brussels sprouts

Desserts

Fondant dome in spring

Coffee

End-of-meal treats