An Autumn Menu and a Family Recipe

To start with, we have paired one of our favourite wines, Limonte Grignolino d’Asti Doc, with a quail salad. For our pasta course, a wine that needs no introduction, Bricco dell’Uccellone Barbera d’Asti Docg, accompanying the restaurant’s famous agnolotti, prepared to the state of the art by Mariuccia, chef Beppe’s mum.
A delicious main course of horse’s cheek cooked in Barbera goes perfectly with our Bricco della Bigotta Barbera d’Asti Docg.
“Dulcis in fundo”, as they say, comes our Vigna Senza Nome Moscato d’Asti Docg, which pairs exquisitely with a traditional Piedmontese dessert, “bunet”.

Bunet

Serves 6

• 4 eggs

• 160 g of sugar

• 3 dessert spoons of unsweetened cocoa powder

• 500 ml of lukewarm milk

• 50 g of crumbled amaretti biscuits

• a small glass of rum (optional)

Beat the eggs with four dessert spoons of sugar to make a light, frothy cream. Slowly pour in the warm milk to dilute the eggs, then mix in the crumbled amaretti biscuits, the cocoa and the rum (if desired).

Place the remaining sugar in a saucepan with a little water and let it caramelise over the heat. When the sugar becomes hazelnut-coloured, remove it from the heat and pour it into a previously warmed rectangular pudding mould, coating the sides and bottom. Leave to cool so that the caramel hardens, then pour the cream into the mould and bake in a bain-marie in the oven (at 180°C) for about half an hour. To check whether the pudding is ready, insert a toothpick. It should come out clean.

Leave the “bunet” to cool, turn out and serve.