Pairings

FIRST COURSES

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Risotto with seafood

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Pasta with nettles pesto

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Rice salad

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Parmigiana

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Pappardelle with porcini mushrooms

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Peas and roman broccoli soup

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Lasagne with courgettes and shrimps

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Lobster linguine

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Asparagus vichyssoise

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Sautéed Mussels

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Pumpkin Risotto

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Ribollita

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Asparagus omelette

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Vegan cous cous

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Orecchiette with turnip tops

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Roman-style gnocchi

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Appetizing Pinsa

APPETIZERS

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Green asparagus flan

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Salmon tartare

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Vol-au-vent with cheese, tomatoes and capers

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Scallops with butter and lemon

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Warm shrimps salad, with vegetables and ginger

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Cheese Tasting

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Baby spinach and strawberry salad

Tartare di salmone e crema di avocado

Salmon and avocado cream tartare

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Beef carpaccio with pomegrade

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Radicchio au gratin

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Muffins

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Asparagus with burrata

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Friselle with cherry tomatoes and anchovy

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Stuffed eggplant

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Avocado toast

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Spinach tortilla

DESSERT

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Apple pie

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Strawberry ice cream

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Sponge cake, whipped cream and pineapple

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Orange cake

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Orange Sorbet

MAIN COURSES

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Cod fillets with green beans and peas

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Roast with potatoes

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Salted cake with ricotta, beets and chicory

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Baked salmon with vegetables

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Baked sole with pappa al pomodoro

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Tuna veal

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Warm tofu salad

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Octopus salad

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Tataki tuna

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Vegetarian omelette

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Salted cake beets and ricotta

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Mugnaia sole

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Quiche with pumpkin, apple and feta

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Croquettes with Trevisan radicchio and morlacco del Grappa cheese

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Salmon, avocado and zucchini Poke

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Light zucchini puff pastry with goat cheese

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Leeks pie

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Grilled octopus

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Tuna croquettes

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Grilled king prawns

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Flowered tuna tataki

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Sliced chicken breast with peaches

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Spaghettoni with pesto

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Chicken curry

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Roasted pumpkin salad

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Polenta con i funghi en

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Crostata di indivia en

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Pumpkin Gnocchi

*|Orange and burrata salad|*

Orange and burrata Salad

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Eggs and asparagus

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Ratatouille mediterranea en

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Glazed carrots

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Apricot chicken breast

FESTIVITY RECIPES

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Saffron risotto

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Pumpkin gnocchi

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Pasta 'ncasciata

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Escarole pizza

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Mascarpone cream



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