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Christmas Menu

Villa Sostaga, 25th December 2019

Entree
Gourmet mini panettone with smoked organic salmon and stracciatella cheese from Andria

Starter
Tepid salad of capon and apple mustard on Castegnato polenta nest

First courses
Traditional tortellini in capon broth
Gnocchi with Bagoss cheese fondue, crispy sausage and toasted almonds

Main course
Breast of guinea fowl cooked at low temperature in a gremolada sauce, served with chestnut cream

Dessert
Gianduia parfait with crispy panettone slivers

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