Friday 19th november – 6.00pm – Hotel Four Seasons Milano 4th EXTRAORDINARY CHAPTER OF THE MILAN DELEGATION


7.00 pm Welcome Aperitif
7.15 pm Welcome aperitifs Meeting of the Ruling Council with Guests, the Press and Knights Introduction by the Grand Master Transfer of title of Master of the Milan Delegation from Knight Mario Masciocchi to Knight Stefano Donarini Talk by Knight Davide Rampello: “From the Langa to Expo Dubai: art of food and living cultural heritage”.


8.30 pm Gala dinner prepared by chefs Fabrizio Borracino and Daniele Bonzi of the Four Seasons Hotel Milan Restaurant in collaboration with our local Michelinstarred chef Massimo Camia of Massimo Camia Ristorante (La Morra)



APERITIFS with hot and cold canapés
Spumante Rosato “Rive Gauche Rosè”- Malvirà Az. Agr.

“Cube of Fassone beef”
Chef Massimo Camia
Poached egg, spinach and saffron rice cream
Chef Fabrizio Borraccino
Langhe DOC Nebbiolo “Reggimento” 2018 – Ratti Renato Cantina

Small fondue pasta parcels with mountain butter and Alba White Truffle
Chef Massimo Camia
Barbaresco “Ronchi” DOCG 2018 – Albino Rocca

Braised cheek of veal with celeriac, endive salad
Chef Fabrizio Borraccino
Barolo DOCG “Cerretta” 2016 – Ettore Germano

Vanilla Mont Blanc with meringue and marron glacé
Chef Daniele Bonzi
Moscato d’Asti DOCG “Scrapona” 2020 – Marenco Casa Vinicola


Coffee and frivolous treats
The wines accompanying the appetizers and dishes have been picked from among the Winners of the 46th Selection chosen by the Order’s Tasting Panel