ONLY THE FINEST SEASONAL DISHES
MENUS AND WINES FOR DINNER
There’s a set menu of seasonal dishes each evening as we never serve anything that’s not fresh. We start with apperitivi. This could be ‘Acciughe sott’olio (fresh anchovy fillets marinated in Piemontese olive oil, with garlic, lemon juice, flaked chillies and parsley), Arancini (small balls of risotto filled with soft cheese or ragu and fried in sunflower oil), or Finocchio Gratinato (halved fennel bulbs roasted in butter, garlic, nutmeg and topped with Parmigiano). Here in northern Italy, these are usually taken with Campari Soda, Prosecco or a dry white wine.
A TYPICAL EVENING AT THE CASTELLO
Evenings at the Castello are always a highlight – a chance to catch up with others and look back on time spent in the kitchen, enjoying a walk or bike ride, tasting wine, meeting local producers or exploring local sites.
In spring and summer, evenings mean a candlelit meal outside on the terrace, or in front of the dining room’s roaring fire when the weather turns colder.
EXPERIENCE GREAT NEW FLAVOURS
For secondi we could have some regional specialities like Cinghiale Arrosto, loin of wild boar, pan-fried and roasted with thyme. Cinghiale is organic and extremely healthy to eat. Perhaps, Insalata di Polpo e Patate – gently boiled octopus with steamed potatoes, celery, olive oil, white wine vinegar and parsley. Or maybe Brasato al Barolo, a veal or beef joint, braised for 2-3 hours with finely diced vegetables, beef stock and Barolo or Barbera red wine. Then there’s Cotoletta di Vitello, a veal chop grilled in butter with sage leaves. Simple but with the most amazing flavour. If you’d prefer a vegetarian dish, then just let us know, that’s no problem – we’ll serve you something equally delicious and authentic.
These are some typical dishes that you will experience during your vacation.
Please note that these dishes are typical and can change according to season and availability of ingredients.
APERITIVI
Acciughe sott’olio
Fresh anchovy fillets marinated in Piemontese virgin olive oil, garlic, lemon juice, flaked chillies and parsley.
Fiori di Zucca Fritti
Courgette flowers, lightly coated in a flour and sparkling water mixture and deep fried in sunflower oil.
Arancini
Originally from Sicily, these small rice balls are made from risotto with a small filling of soft cheese or ragu and fried in sunflower oil.
ANTIPASTI
Ligurian Fritto Misto di Pesce
A selection of fresh fish, deep fried in a light batter. Served with tartare sauce made with fresh mayonnaise, capers, horseradish, chives and parsley.
Finocchio Gratinato
Halved fennel bulbs roasted in butter, garlic, nutmeg and topped with Parmigiano.
Carciofi Brasato
Globe artichokes braised in olive oil, garlic and mint.
PRIMI
Risotto al Porcini
Made using Carnaroli rice with fresh goats cheese. Served with sautéed porcini mushrooms and truffle oil.
Agnolotti del Plin
A type of ravioli filled with ragu of veal and vegetables.
Vitello Tonnato
Tender veal joint, boiled in water, wine and herbs, finely sliced and served with a fresh mayonnaise, tuna and caper sauce.
SECONDI
Cinghiale Arrosto
Loin of wild boar, pan-fried and roasted with thyme. Italian wild boar are truly wild and graze mostly on roots, nuts, berries and grains.
Insalata di Polpo e Patate
Gently boiled octopus with steamed potatoes, celery, Piemontese virgin olive oil, white wine vinegar and parsley. Served cold.
Pollo alla Cacciatore
Chicken braised in white wine with, passata, capers, herbs, olives and seasonal vegetables.
DOLCI
Semifreddo di Nocciole
Beaten cream, eggs, fine sugar, broken hazelnuts, frozen overnight and served with caramel sauce.
Bunet
A Piemontese chocolate and almond dessert.
Crema di Caramello
A classic creme caramel served with fresh raspberries.
FORMAGGI
Local cheeses made from cow, goat and sheep milk
GREAT WINES TO MATCH
Whatever the course, there will always be excellent Monferrato wines to match, like Barolo and Gavi, as well as others no less delicious from the region’s ‘undiscovered’ vineyards.
“A BOTTLE OF WINE CONTAINS MORE PHILOSOPHY THAN ALL THE BOOKS IN THE WORLD”
(Louis Pasteur)
The Montalero 8 Day
Italian Cookery Course
8 day, 7 night cooking courses are €4,150 per person, single occupancy, or €3,850 per person, double occupancy, excluding flights. All local taxes are included.
7 nights luxury accommodation with chambermaid service each morning, except Sundays.
The Montalero 5 Day
Italian Cookery Course
5 day, 4 night cooking courses are €2,400 per person, single occupancy, or €2,200 per person double occupancy, excluding flights. All local taxes are included.
4 nights luxury accommodation with chambermaid service each morning, except Sundays.
The Montalero 3 Day
Italian Cookery Course
3 day, 3 night cooking courses are €1,875 per person, single occupancy, or €1,775 per person double occupancy, excluding flights. All local taxes are included.
3 nights luxury accommodation with chambermaid service each morning, except Sundays.