Event Date: Saturday, 27th May 2017
Start Time: 11:00 AM | End Time: 02:00 PM
Palas Barolo. Michele Chiarlo
Glowing red garnet with bright, slightly orange reflections.Intense, aristocratic aroma, with great persistence, hints of black licorice, cinnamon, mint and dried rose.Elegant taste, seductive in silk cloth, this famous crus is characterized by very fine tannins and a delicious aftertaste of peach kernel.
Reyna Barbaresco DOCG. Michele Chiarlo
Pure, high-toned red berry aromas and flavors with spice notes surround a core of vivid acidity and moderate tannins. Similar in character to Barolo, but more delicate, this Barbaresco has great aging potential.
Gavi Fornaci. Michele Chiarlo
Fornaci has always had an undisputed character. The hints of aniseed and of citron blend with the honey and dried flowers. Colour: light gold with greenish reflections.Food Sampling
Toma Monte Regale. Beppino Occelli
Cheese made from cow’s milk and with a sweet flavour. Simple yet enjoyable on every occasion, it has a soft consistency and is marked by small holes that typify the usage of raw milk. Taste and smell perceive tangs of floral and alpine essences. This cheese pairs perfectly with a vintage Dolcetto di Langa.
Pecorino Trebbione. Monnalisa Salcis
This cheese is based on unpasteurized “raw” sheep milk. Here, milk retains its original organoleptic properties. The milk used must comply with the microbiological parameters. There are few eligible sheep. So the taste can change throughout the year depending on the season and the vegetation of the pastures. Production depends on how much milk is acceptable. The pasta is compact and robust with small holes characteristic of natural fermentation. The flavor is very intense with a very strong and lasting aftertaste.
Salame di Fassona. Macelleria Oberto
Salame product with a milled medium grain of selected meat cuts from the prized Fassone
Piemontese cattle breed and pork Italian, giving it a delicate taste on the palate.
Stuffed in the natural ‘pealed’ hog or ‘straight’ bovine casing in the typical shape and size of
the “tourist” raw salami; 15 to 20 cm in length, weighing between 300 to 400 g per portion. It
is then hand tied or netted according to customer requirements.