Vinitaly's Great Restaurants
Signori Restaurant
MENU- Thursday 3 April
DANIELA CALVI – Prato Gaio – Montecalvo Versiggia (Pv)
Hors d'oeuvre
Düls in brüsc – Breast of guinea fowl steamed in a sweet and sour sauce (Traditional rural recipe)
Main course
Cheek of veal braised in white wine on a bed of yellow "polenta" (stone-milled maize - Mulino Bruciamonti, Santa Maria della Versa)
Dessert
Fondant "weiss" chocolate salame with dry biscuits, almonds, pistachio nuts and dried apricots
Orange and melissa sorbet - Friday 4 April
ISA MAZZOCCHI – La Palta di Borgonovo Valtidone
Hors d'oeuvre
Fois gras with medlar fruit in Piacenza Malvasia dessert wine
Main course
"Coppa" Medallions (pork neck salame) with wild herbs, smoked home-made bread and creamed broad beans
Dessert
"Semifreddo" with passion fruit, fudge mousse and candied ginger
Other desserts
Steamed cream with pears marinated in red wine
Almond wafers
Campari jelly
Bitter herb jelly
Caramel almonds
Lemon cornet - Saturday 5 April
PATRICIA RUNGGER – Tabarel di San Vigilio di Marebbe Bz
Hors d'oeuvre
Terrine of Alto Adige smoked trout and potatoes with marinated asparagus, sour cream with dill and croissant bread
Main course
Roast veal brisket (cooked rare) served with shallots in red wine, parsley roots and herb dumpling
Dessert
Apple and poppy seed tart with a caramel and walnut ice cream topping
Selection of pastries - Sunday 6 April
SILVIA GIOCO - Ristorante Le Arche, Verona
Hors d'oeuvre
"Sardelle" in traditional sweet and sour sauce: "sardelle", Corinth raisins, candied citron and pine nuts
Main course
Gilthead with rosemary and potato croquette on a bed of fresh herbs and home-made rosemary bread
Dessert
Soft vanilla tart with wafers and passion fruit
Selection of pastries - Monday 7 April
MAURA GOSIO – La Piazzetta di Ferno Va
Hors d'oeuvre
Tuna bourguignon in Pianogrillo Particella 34 olive oil conserve
Main course
Braised cheek of beef with saffron creamed potatoes
Dessert
Creamed mango with "ebene" chocolate mousse
Selection of pastries
