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Gastronomy

White wines

CHARDONNAY
Served with Tiger prawns with asparagi


FRIULANO
Served with squash and potato cream


FRIULANO
Served with asparagi sauce


PINOT BIANCO
Served with sea bass tartare with caviar and hot croutons


PINOT GRIGIO
Served with bream sashimi and sakè sauce


RIESLING
Served with chanterelle croutons


SAUVIGNON
Served with red radicchio risotto


TRAMINER AROMATICO
Served with smoked swordfish tartare on asparagi


VERDUZZO FRIULANO
Served with maize biscuits

Red wines

CABERNET FRANC
Served with beef cheek lard overcooked in Cabernet franc


CABERNET SAUVIGNON
Served with veal sirloin with porcini mushrooms


MERLOT
Served with potato 'frico'


PINOT NERO
Served with polenta 'Zuf' and pitina


REFOSCO DAL PEDUNCOLO ROSSO
Served with goose breast in black truffle sauce with glazed apples

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