A culinary journey based on the concept of contrasts in flavors and textures, exploring the interplay of opposing elements through the menu and wine pairings.
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The “Nostrana Idea” event features a themed dinner focused on exploring contrasts, such as the interplay between sweet and bitter flavors or between different textures. The culinary experience is curated by Paolo, who created the menu, and Amanda, who will guide diners through a selection of five wines chosen to complement the dishes and highlight the connections between the various regions.
The menu includes the following dishes:
Amuse-bouche: fried brains
Appetizer: braised tripe terrine with toasted polenta croutons
First course: Cream of pumpkin, potato, and leek soup with croutons made from heirloom rye bread
Main course: suckling pig tenderloin braised in red wine with bay leaves and berries
Side dish: late-season radicchio salad with crispy guanciale, raisins, and golden bread