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Appetizers

People always say they want to open a bottle of wine on a special occasion. We keep it there, waiting for the right moment. But there is no perfect moment, until we decide that that moment is NOW.

Venison carpaccio

1. Season the venison fillet with cumin seeds, salt and pepper.

2. Wrap it in plastic cling film and leave it to harden in the freezer for 2-3 hours.

3. Blanch the red cabbage for 2-3 minutes in hot salted water with half a glass of raspberry vinegar, then drain and dress with a lemon and raspberry vinaigrette.

4. Cut up the apples and cook them with dry white wine and a little sugar.

5. Cut the venison into very thin slices and arrange it on a dish. Dress with the vinaigrette.

6. In the middle of the plate, layer the red cabbage, savoury waffles and apple sauce.

Braised radicchio (red chicory) of Treviso

1. Braise plenty of finely chopped onion, add the radicchio and season with salt and pepper. Sprinkle on white wine and a little vinegar. Cook until al dente.

2. Make a sauce with anchovy fillets, garlic, sultanas, pine nuts, fresh sausage, lemon juice, white wine, vinegar and a little cream. Blend all the ingredients together and keep them warm.

3. Roll out little rounds of short pastry and cook them in the oven.

4. When cool, fill them with a mousse made of soft Robiola cheese.

5. Serve the dish with the canapé and the red chicory in the middle. Drizzle it all with the hot sauce.

Caprino cheese au gratin

1. Fill the brioche rolls with fresh Caprino cheese.

2. Brush with acacia honey and brown in the oven for 3-4 minutes.

3. Dress a salad made of seasonal vegetables with curry-flavoured oil, balsamic vinegar, salt and pepper.

4. Place the hot smoked bacon in the middle of the dish, and then garnish with the rolls and salad.

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