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