|
Sliced Wild boar with Crouton of Bread and Gorgonzola Cheese
Sliced Ham of seasoned Parmesan
Colonnata Lard in soar Chestnuts
Quennelles Patè de Foie and warm Brioches Pistachi
Pudding of Spelt and Chick-Pea, Truffle and olive oil on
Toast
Tureen of egg-plant with fresh Cheese "Bufala" and Basil
Lamb Liver with warm Puff of Sheep's Milk Cheese |
|
"Cannelloni" of fresh pasta with Chicory, sheep's Cheese and
Mousse of Red Bean
Hare "Panzerotto" with a velvety spread of Chestelnuts and
Honey
"Cappellaccio" with Cheese and a dash of sweet Sagrantino
Wine
Parmesan "Risotto" with Black Truffles of Norcia
Potato "Gnocchi" and "polenta" with White Truffles of "Alba"
"Spaghetti" with Broad-Beans, Aroms and salted Cottage
Cheese
Home made "Strangozzi" with mushrooms and dry Sagrantino
Medallions of potatoes stuffed with red Turnip and Cheese
with Truffle Sauce and Strands of Royal Jelly |
|
Prawns with Arrugula in Champagne Sauce
Salad of marinated Octopus in Blended Oil
"Spaghetti alla Chitarra" with Clam sauce and fresh Tomatoes
Small potatoes "Gnocchi" with Clams,Tirrenian Sea Crabs
Freash Pasta with Sautè of River Crabs
Crispy Nuggets of "Pescatrice" in Lemon Butter Sauce
Fillet of Trout with Dry Grappa Sauce |
|
Stuffed leg of Lamb with a Fondue of Truffled Demi-Glacè
Guinea Fowl Galantine with a Ragout of Liver Patè
Local Seared Lamb, with Aromatic Herbs
Beef Medallions with Black Truffles Sauce
Veal Medallions with Thyme and "porcini" Mushrooms
Veal Chop with Apples Sauce and "Rughetta" |
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