I am hosting a dinner this weekend focusing on regional dishes and wines from the Piemonte. I have some good ideas about the wine selections, but would be very interested in other thoughts from the readers of this great blog. The menu will be an Antipasti course of prosciutto, speck, robiola boscina, olives and grilled eggplant. Next course to be a small fritatta with eggplant. The main course to be osso buco with saffron orzo with some bitter greens . Dessert is unresolved. Again, would appreciate your thoughtful suggestions.