VALENTINE'S 2022 MENU
125 € with wine pairing
Welcome aperitif
Wine cocktail, made with 100% Sangiovese rosé Capanna
Smoked duck, beetroot, apple and mustard
Capanna Rosina, 100% rosé Sangiovese
Risotto with blue cheese and pink pepper, shaded with Moscadello
Billecart rosé, 40% Pinot Noir, 40% Chardonnay, 20% Pinot Meunier
Ravioli stuffed with guinea fowl and mushrooms, served in their broth with black truffle
Antinori Aldobrandesca 2018 rosé, 100% Aleatico
Roasted red mullet and octopus, Montalcino saffron potatoes, artichokes and Cacciucco sauce
Podere 414 Flower Power rosè, 100% Sangiovese
TABLE OF ALLERGEN SREG . EU 11 69/ 2011 ANNEX II
A. Cereals containing gluten, i.e .: wheat, rye, barley, oats, spelled, kamut (khorasan wheat) or their hybridized strains and derived products, except:
· a) wheat-based glucose syrups, including dextrose (*); · b) wheat-based maltodextrin (*); · c) barley-based glucose syrups; · d) cereals used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
B. Crustaceans and crustacean products.
C. Eggs produced from all farmed poultry and egg products
D. Fish and fish products, except:
· a) fish gelatin used as a support for vitamin or carotenoid preparations; · b) gelatin or isinglass used as a fining agent in beer and wine.
E. Peanuts and peanut products. F. Soybeans and soy products, except:
· a) refined soybean oil and fat (*); · b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate based on soy; · c) vegetable oils derived from phytosterols and phytosterols esters based on soy; · d) ester of vegetable stanol produced from soy-based vegetable oil sterols.
G. Milk (milk secreted by the mammary gland of farmed animals) and milk products (including lactose), except:
· a) whey used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin; · b) milk.
H. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium storico), pecan nuts [Carya illinoinensis (Wangenh.)
K. Koch], Brazil nuts (Bertholletia excelsa), pistachios (Pistacia vera), macadamia nuts or Queensland nuts (Macadamia ternifolia), and their products, except for nuts used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
L. Celery and celery-based products.
M. Mustard and mustard-based products.
N. Sesame seeds and sesame seed products.
O. Sulfur dioxide and sulphites in concentrations above 10 mg / kg or 10 mg / liter in terms of total SO2 to be calculated for the products as proposed ready for consumption or reconstituted in accordance with the manufacturers’ instructions.
P. Lupins and lupine-based products. R. Molluscs and mollusc-based products. (*) and derived products, to the extent that the transformation they have undergone is not likely to raise the level of allergenicity assessed by the Authority for the basic product from which they are derived.