Italian buffet

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