The last themed dinner of the year, presented by chef Massimo Camia and the Elio Grasso winery.
The gastronomic diversity of Piedmont simply keeps us awake at night, so during the last themed dinner of the year, we will take a peek under the lid of Piedmontese cuisine. After Pasquale's bold and unconventional approach, this time we can look forward to a rustic yet refined Piedmont presented by Michelin-starred chef Massimo Camia, who will play a symphony of two beautiful tones: vitello – veal – and Nebbiolo. Piedmontese veal from the Fassona breed is considered one of the best in the world, and Nebbiolo, the basis of Barolo, needs no introduction. And it is clear to everyone that the Elio Grasso winery is historically one of the 10 best producers of Barolo!
Massimo Camia is considered the founder of modern Piedmontese cuisine, which, despite its innovations, remains very traditional and simple. Massimo was born in Dogliani in 1960 and is now one of the oldest Michelin-starred chefs in Piedmont. His restaurant, which received its first Michelin star in 2001, is located in the village of La Morra, right among the vineyards of the best Barolos. He uses only local ingredients in his kitchen and strives to interpret the flavors of classic Piedmontese cuisine in a new way.
Another Piedmont ride, to which you are cordially invited, starts on Tuesday, December 3, at 7:00 p.m. in Smíchov.
Where: Konírna the Italians, Strakonická 948/1, Prague 5
When: Tuesday, December 3, from 7:00 p.m.
Price: CZK 3,990
Reserve your spot here
Menu
Welcome drink
Crostino di pane di segale di Molino di Dronero con formaggio Castelmagno
Molino di Dronero rye bread crostini with Castelmagno cheese
Roero Arneis DOCG Cornarea 2023
Amuse bouche
Cubo di vitello
Veal cube
Dolcetto d'Alba DOC Elio Grasso 2023
Appetizer
Il nuovo vitello tonnato
The new veal with tuna sauce
Nebbiolo Langhe DOC Gavarini Elio Grasso 2023
First course
Tagliolini al ragù di vitello in bianco
Tagliolini with white veal ragù
Barolo DOCG Casa Mate Elio Grasso 2020
Second course
Coda di vitellone farcita di castagne bianche stracotta al barolo, purè di patate morbido
Veal tail stuffed with white chestnuts, slow-cooked in Barolo, soft mashed potatoes
Barolo DOCG Gavarini Chiniera Elio Grasso 2020
Dessert
Torrone e nocciola
Nougat and hazelnuts
Coffee cocktail with grappa and lemon zest