Friday 29th November -7pm – Excelsior Hotel Gallia Piazza Duca d’Aosta, 9 – Milano – MILAN EXTRAORDINARY CHAPTER
PROGRAM
7.00 pm Welcome aperitif
Meeting of the Ruling Council with the Guests, the Press and Knights
Introduction by the Grand Master and the Master of the Milan Delegation
Talk by Knight Attilio Giacosa, gastroenterologist and university professor, entitled: “Gusto, qualità
e salute: un percorso fra i prodotti tipici di Langhe-Roero e Monferrato”
8.30pm Dinner prepared by Excelsior Hotel Gallia chefs Antonio and Vincenzo Lebano and Pastry Chef
Stefano Trovisi in collaboration with our local Michelin starred chef, Massimo Camia of the Massimo
Camia Ristorante (La Morra) and three-star chef Chicco Cerea of Da Vittorio (Brusaporto).
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MENU
APERITIFS with hot and cold canapés
… Surprises from the kitchen of Chefs Antonio and Vincenzo Lebano
Alta Langa DOCG “Bianc ‘D Bianc” 2014 – Cocchi Giulio Spumanti Srl
Martinengo potato creamed with mountain butter, veal reduction, Jerusalem artichoke and Alba White Truffle
Chefs Antonio and Vincenzo Lebano
Barbaresco DOCG “Tulin” 2015 – Pelissero Az. Agr. Vit. Vin. Di Pelissero Giorgio
Hand-pinched beef-filled ravioli with Parmesan cloud and Alba White Truffle
Chef Chicco Cerea
Rabbit roll, roasted Cuneo bell pepper, creamed potato and Taggiasca olives
Chef Massimo Camia
Barolo DOCG “Brunate” 2015 – Poderi Marcarini
Mont Blanc Excelsior Hotel Gallia
Pastry Chef Stefano Trovisi
Piemonte DOC Moscato 2018 – Gatti Piero Az. Agr.
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Coffee and frivolous treats
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The wines accompanying the appetizers and dishes have been picked from among the Winners of the 45th Selection chosen by the Order’s Tasting Panel.
