A deliciously simple starter of mixed bread crostini, local cheeses and cold-cuts is the best beginning to this Taste Experience, which lies in the middle of Ligurian and Piemontese traditions. To continue, Merlo brings 'la Farinata' to the table, a tasty Genovese dish made from chickpea flour and baby onions. The dough is baked in a wood-fired stove until a delicious golden crust is formed, guaranteeing a scrumptious result with a fabulous crust.
The ravioli cooked in beer sauce, which Sandra serves us as a first course, is a dish typically from the area of Gavi, in Piemonte. Just like the stuffed turkey roll in white sauce that she serves next: fried with prosciutto, and infused with herbs and spices and the delicate flavour of milk. This delicacy is served with another great classic of Sandra's regional cuisine: beetroot with 'bagnacauda' sauce, a typical condiment made with salted anchovies and garlic. And let's not forget the savoy cabbage dumplings with peas and pancetta bacon, which our Cesarina makes even more delicious with lashings of béchamel sauce.
As a grand conclusion to this menu, we finish with two classic desserts of Piemontese origin which Alessandra has prepared with great expertise: chocolate and hazelnut cake and 'baci di dama' (literally “lady kisses”, a kind of biscuit) and amaretti (almond biscuits) from Gavi.