Cold:

• – Caprese salad with pine nuts and basil
• – Vitello tonato: fricandeau of veal with tuna mayonnaise and capers
• – Salad of grilled vegetables with fresh sheep cheese and balsamic vinegar
• – Antipasti with prosciutto, olives, grapes, pecorino, artichoke and croutons

Warm:

• – Richly filled risotto with salmon, cod and seafood
• – Pasta with roasted chicken, mushrooms, black olives, pesto and Parmesan cheese