CUT, COOK, BURN, SERVE AND CELEBRATE

Yesterday we set the table again just next to Beigua Unesco Geopark , and it was such a perfect day. We left Milan at 6.30 am for the setup and we were back home at 11pm after unloading the truck. These kind of places are really hard to leave both for the beautiful nature that surrounds us and the wonderful people that joined us. Thank you folks!

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APERITIVO
– WELCOME COCKTAILS BY BELVEDERE VODKA
–  FINE DE CLAIRE GRILLED OYSTERS WITH GARLIC, OLIVE OIL AND CHILI PEPPER
– PORK BELLY, WHITE BEANS CREAM ANDROSEMARY
PIZZA MONTANARA

ON THE TABLE TO SHARE AND DRINK
– HOMEMADE SODA BREAD
 BLACK PEPPER BREADSTICKS

– LOCAL CHEESE BY LAVAGÈ
 CLOUDY BAY SAUVIGNON BLANC

 CLOUDY BAY PINOT NOIR

ENTREE
 SMOKED CHAR, BAGNA CAUDA, FAVA BEANS AND PEAS


FIRST COURSE
 HANDMADE TORTELLI STUFFED WITH MUSHROOMS, 20 MONTHS AGED PARMIGIANO REGGIANO FONDUE AND BEEF JUICE


MAIN COURSE
– GRILLED OCTOPUS, POTATOES, SALMORIGLIO DRESSING, CANDIED LEMON AND OLIVES


DESSERT
– CHERRIES AND BERRIES SOUP, MERINGUE, THYME AND SAGE INFUSION


PARTNERS


Welcome CocktailS:
Belvedere Vodka
@belvederevodka


BBQ&Grill:

European Outdoor Chef


Wines

Cloudy Bay
@cloudybay

Cookware:
Bottega Donnini
@bottegadonnini

Live Music:
Sweet&Sour
@sweetandsourmusic

Project by:

Ma’ Hidden Kitchen Supper Club
@mahksc

TALES OF WOOD, WATER, FOOD AND FIRE
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