APPETIZERS

Yellow Gazpacho with Hibiscus and Croutons
Buffalo's Burrata cheese with fresh Tomato Emulsion
Culatello of Zibello with Chili stuffed with Tuna and Black Olives purée
Cuttlefish Strips on Beetroots Sprouts scented with Aperol and Orange
Squid and Prawns Salad with Mango and Papaya

MAIN COURSE

Pea Cream with Smoked Salmon and Star Anise
Ricotta cheese and Spinach Ravioli with Velvety Pear and Red Wine Sauce
Risotto with Vegetables and Robiola cheese flavoured with Lemon Grass
Pasta with Hazelnuts, Pecorino cheese and Turmeric
Guitar Spaghetti with Crab Meat, Saffron and Sweet Paprika

MEAT

Stewed Veal Ossobuco
Beef Tagliata with Balsamic Vinegar
Loin of Lamb in a Taggiasca Olive Crust
Veal Chop with Rosemary
Grilled Beef Fillet with Caramelized Red Onion

FISH

Sardines au Gratin
Fillet of Perch with Butter and Sage
Persico Spigola baked in foil
Scabbard Fish Roll flavoured with Basil
Slightly seared Tuna Steak with Guacamole sauce