Second courses

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Roast Veal with cep mushrooms

Stewed Guinea-fowl with herbs and juniper berries

Stewed Chicken with Cuneo peppers

Wild boar stews in Barolo wine sauce with polenta

Stewed Rabbit in Barbera d'Alba wine sauce

Baked and fried Lamb of Langhe hills

Pork loin with artichoke and hazelnut grains