1st Course: Smoked Trout, Summer Melon, Basil, Toasted Almond served with LE ROTE VERNACCIA di SAN GIMIGNANO D.O.C.G. 2nd Course: Duck Ravioli, Preserved Fruit, Walnut, Pecorino served with PALAMA ARCANGELO PRIMITIVO I.G.P. 3rd Course: Hog Wild boar, Black Currant, Fennel, Pistachio served with PODERE CIONA SEMIFONTE I.G.T. TOSCANA 4th Course: Gorgonzola Dolce, Sweet Berry, Hazelnut, Sea Salt served with GIUSEPPE LONARDI AMARONE della VALPOLICELLA CLASSICO D.O.C.

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