Friday 19th november – 7.00pm Four Seasons Hotel Milan – 5th EXTRAORDINARY CHAPTER OF THE MILAN DELGATION
| 7.00pm |
Welcome aperitifs
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| 7.15pm | Meeting of the Ruling Council with Guests, the Press and Knights
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| Introduction by the Grand Master
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| Transfer of title of Master of the Milan Delegation from Knight Mario Masciocchi to Knight Stefano Donarini
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| Talk by Knight Davide Rampello: “From the Langa to Expo Dubai: art of food and living cultural heritage”.
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| 8.30pm | Gala dinner prepared by chefs Fabrizio Borracino and Daniele Bonzi of the Four Seasons Hotel Milan Restaurant in collaboration with our local Michelin-starred chef Massimo Camia of Massimo Camia Ristorante (La Morra) |
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Menu
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
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Coffee and frivolous treats
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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.
