Pio Cesare Wine Dinner

Wine Discovery with Chef Egidio & Pio Cesare Hilton Sukhumvit Bangkok.

The Menu

22 May 2015 Gourmet Tour around Italy

Beef Carpaccio balls with ricotta-honey and pine nut filling Mussels filo pastry flavored with

Mediterranean dressing and apple caviar Mushrooms consommé with egg yolk topped with parmesan espuma Parma Ham legato reserve with condiments

Cortese di Gavi D.O.C.G Sea-water transparent cannelloni

Centre with fresh river prawn, spider crab and Peruvian ceviche heirloom baby carrot set with horse radish dip

“L’Altro” Chardonnay Piemont D.O.C

Traditional Grand Mom style “Agnolotti” with meat and vegetable stuffing on butternut pure with hazelnut caviar, sage crumble,

Grana Padano cheese and illy powder

Oltre Langhe D.O.C

Roasted baby lamb saddle

With sautee petit pois and fava bean on fregola sarda

Served along babaganoush dip, Guanciale chips with iberico soil and lamb jus

Barolo D.O.C.G

Pre Dessert

Mango sorbet, lemon and cinnamon infusion Scalini Limoncello Maestro Angelo

Yuzu-cucumber sorbet

With a mosaic of compressed melons yogurt cream, Kirsch foam and olive oil biscotti

Moscato D’asti D.O.C.G

Browse my recipes to discover secrets behind some of my best masterpieces.