They are then fermented in French oak barrels for seven weeks

first transformed into a brewpub

500g Ticino Spaghetti Tricolore 400g Ticino polenta coarse-grained 410 g Ticino risotto with porcini mushrooms 200 ml Ticino orange mustard 200 ml Ticino fig mustard 40 g Ticino Chrütli

egg yolk powder (organic free-range eggs)

Typ Schaumwein Produzent Endrizzi

Grappa Collection Barbera invecchiata Orangen They are then fermented intype Grappa producer Mazzetti Altavilla Monferrato Serving temperature 16 20C Alcohol content 43% Grape varieties Barbera Tasting notes pleasant, tannins, persistent, with fruity (walnut) and spicy (tobacco, vanilla) nuances