Recipes

Main course

Orion

Main course

Partridges in salmì

Hors d'oeuvre - main course

Pasqualina Pie

Preparation:

2h

Cooking:

1h

Patè of guinea-fowl and arneis

Sweets

Cooked pears with wine

Preparation:

10m

Cooking:

1h 30m

First course

Penne with Grignolino

Sweets

Poe of martin pears and Barolo

Preparation:

for the pastry 10m

Cooking:

to cook the pears 1h - to cook the pie 40m

Main course

Pork with milk and apple fritters

Preparation:

1h for the pork

Cooking:

30m for the fritters

First course

Potato gnocchi with clams and Chardonnay

Quails with Nascetta

Antipasto

Rabbit tuna

Preparation:

20m

Cooking:

45m to marinade it: at least one night

Main course

Rabbit with sweet peppers

Antipasto

Raw meat with salad

Preparation:

20m

Cooking:

First course

Rice in Piemontese way

First course

Rice with asparagus

Preparation:

15m

Cooking:

30m

First course

Rice with Barolo