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.