Friday 29th November -7pm - Excelsior Hotel Gallia Piazza Duca d'Aosta, 9 - Milano - 3rd MILAN EXTRAORDINARY CHAPTER


7.00 pm        Welcome aperitif
                     Meeting of the Ruling Council with the Guests, the Press and Knights

                     Introduction by the Grand Master and the Master of the Milan Delegation

                     Talk by Knight Attilio Giacosa, gastroenterologist and university professor, entitled: “Gusto, qualità
                      e salute: un percorso fra i prodotti tipici di Langhe-Roero e Monferrato
8.30pm         Dinner prepared by Excelsior Hotel Gallia chefs Antonio and Vincenzo Lebano and Pastry Chef
                     Stefano Trovisi in collaboration with our local Michelin starred chef, Massimo Camia of the Massimo
Ristorante (La Morra) and three-star chef Chicco Cerea of Da Vittorio (Brusaporto).



APERITIFS with hot and cold canapés
… Surprises from the kitchen of Chefs Antonio and Vincenzo Lebano
Alta Langa DOCG "Bianc 'D Bianc" 2014 - Cocchi Giulio Spumanti Srl

Martinengo potato creamed with mountain butter, veal reduction, Jerusalem artichoke and Alba White Truffle
Chefs Antonio and Vincenzo Lebano
Barbaresco DOCG "Tulin" 2015 – Pelissero Az. Agr. Vit. Vin. Di Pelissero Giorgio
Hand-pinched beef-filled ravioli with Parmesan cloud and Alba White Truffle
Chef Chicco Cerea
Rabbit roll, roasted Cuneo bell pepper, creamed potato and Taggiasca olives
Chef Massimo Camia
Barolo DOCG "Brunate" 2015 - Poderi Marcarini
Mont Blanc Excelsior Hotel Gallia
Pastry Chef Stefano Trovisi
Piemonte DOC Moscato 2018 - Gatti Piero Az. Agr.

Coffee and frivolous treats


The wines accompanying the appetizers and dishes have been picked from among the Winners of the 45th Selection chosen by the Order’s Tasting Panel.