APPETIZERS

Culatello ham, Campania burrata in gazpacho sauce.

 Beef tartare, truffle, walnuts and “Bagos” cheese

Mushrooms and Stelvio fondue Bundle

Prawns on chestnut cream with toasted hazelnuts

Mussel Soup Naples Style with Warm  Cereal Croutons

First Courses

Risotto  with Porcini mushrooms and Thyme 

Homemade Ravioli with braised beef, butter, sage and Bagoss cheese 

Paccheri pasta with datterino tomatoes, seared prawns and burrata

Gnocchi with gorgonzola and walnuts

Aubergines Parmigiana on stracciatella cream

Storo corn cream with cereal bread and herb oil

Main Course

Fillet of beef Rossini style

Shoulder of lamb, elderberry sauce, peppers cooked with tomatoes and sliced onions. and fondant potatoes

Sliced beef with porcini mushrooms

Fried shrimp, squid and vegetables

Sea bass fillet with orange on a bed of fennel

Ligurian chickpea porridge, quinoa steak, salad with lime and almonds

GOURMET CHEESE PLATTER

Selection of local cheeses,
accompanied with walnut bread and dried figs,
onion mustard and honey

DESSERT

Panna cotta in Strawberry sauce,Lime and Almond Crumble

Strawbwerry Pavlova with ice cream and Berries

Tiramisu with Chocolate Waffle and Cocoa Beans

Dark Chocolate Cake and Raspberry “ Rinfresco

Cantucci cookies with Santo Wine