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Antipasti - Starters
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Culatello from Parma with shaved Parmigiano Reggiano and balsamic vinegar[:]
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Carpaccio of beef sirloin marinated and smoked, with a salad of valerian and toasted pine nuts
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Millefeuille of aubergine with mozzarella, tomato and basil pesto[:]
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A selection of traditional Italian salami with pickled vegetables
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Warm zucchini flan with taleggio sauce, tomato tartare with basil pesto and cream of peppers
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Secondi Piatti – Second Courses
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Fillet of beef on toast with Amarone wine sauce and potato gratin
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Roasted Leg of guinea fowl stuffed with beans and mustard sauce caponata[:]
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Piedmontese beef steak au gratin with bread aromas, with cream purple potato au gratin and vegetables[:]
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Piedmontese beef tartare with quail egg with mustard, pepper cream and horseradish
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Pluma Iberico pork balsamic vinegar with grilled peppers and tomatoes au gratin[:]
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Primi Piatti - First Courses
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Pumpkin risotto with amarone and flakes of Monte Veronese Cheese
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Risotto with Prosecco di Valdobbiadene with leek and Valsassina taleggio[:]
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Spaghetti with tomato sauce datterini, Salina capers and olives[:]
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Bigoli pasta with duck ragout with white wine Soave
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Tagliolini pasta with bolognese sauce bacon[:]
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Tortelli pasta with melted butter with buffalo ricotta, mortadella and fine herbs[:]
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Carne alla griglia - Grilled Meat
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Sliced beef with salt from Guerande with valerian salad
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Lamb chops with mint scented
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Tacks boneless Iberico pork with grilled polenta
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Rump steak of the central Apennines[:]
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Rump steak Piedmontese breed
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Formaggi - Cheeses
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Tasting plate of Italian cheeses, jams and chutneys with fruit and vegetables
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