Starters

Potato-stuffed onions with herb pesto and dried cherry tomatoes

Gnocco fritto

Gnocco fritto is a fabulous traditional dish, to serve with the typical cured meats and cheeses of Emilia-Romagna

Bruschetta with courgettes, cherry tomatoes and sausages

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First courses

Pasta is the great protagonist of Italian cuisine, known all over the world. Together with rice, it offers endless combinations of dishes capable, by themselves, of dictating the tone and atmosphere of the occasion for which they were prepared, limited only by your imagination.

Parmesan risotto with apple mustard, dark chocolate, and orange peel powder

Baked rigatoni with seasonal vegetables

Green Bolognese Lasagne

Green Bolognese lasagne is a rich and tasty dish that everyone will enjoy!

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Main courses

Rolled turkey breast with sausage and mushroom stuffing

Baccalà mantecato (creamed cod) with polenta toasts

Vitello tonnato (Veal with tuna sauce)

Vitello tonnato, served cold in summer and warm in winter, is one of the most classic recipes in Italian cuisine, well-suited to both informal occasions and more special meals.

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Desserts

Cakes and desserts have a special duty in every respectable lunch or dinner: that of ending a meal on a sweet note for the palate. For this, making cakes and desserts is more than just knowing how to follow a recipe to perfection: it is art, it is a gesture of love.

Chocolate cream

This is an amazing version, both in taste and for the time needed to make it

Canestrelli

Canestrelli owe their deliciousness to the particular kind of shortcrust pastry used: ovis mollis pastry. The characteristic feature of this dough is the use of hard-boiled egg yolks, which gives it a very crumbly and delicate texture.

Fave dei morti (traditional biscuits for All Soul’s Day)

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