A holiday menu specially created for us by chef Franco Aliberti paired with Gavi docg! Zero Waste is the watchword!

The Appetizer




For the brisèe dough

 200 gr 00 flour
 100 gr butter
 10 gr sugar
 1 egg yolk
 2 gr salt qb
 20 gr water
For the tarte tatin
 1 red onion
 all remaining vegetables
 80 gr butter
 10 gr brown sugar
 salt and pepper to taste


 Work the flour in a bowl together with the butter, made
previously softened
 Dissolve the sugar and salt in the water
 Work with your hands, so that the dough is smooth
 Flatten and seal with plastic wrap and let rest in the refrigerator
 In a small saucepan, melt the butter; when melted
Add the onion and sugar
 Let it cook until the onion starts to caramelize,
then add the chopped vegetables and cook for 10 minutes, seasoning
with fresh thyme, salt and pepper.
 Let cool
 Pour into cake pan or pan about 24 cm diameter
 Roll out a disk of dough about 3 millimeters high,
prick it and place it on the vegetables
 Bake in oven at 185°c for 25 minutes
 Let cool before flipping the pie over