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
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
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