Potato rosti with speck and goat's milk cheese

Giant red shrimp, asparagus and puffed amaranth leaf salad

Fillet of trout Confit with “Tamaro” béchamel sauce and edible flowers

Red lentil soup

Roasted shoulder of suckling lamb with grilled aubergines and mint yoghurt

Crispy tomato, fusilli and baby calamari salad

Mezze maniche pasta with curry and crispy sausage sauce

Veal fillet crusted with asparagus

Tiramisù

Shrimp, cuttlefish ink, asparagus and baby tomato confit

Gyoza (grilled meat wraps)

Sweet buns with peaches

Fusilli pasta with salmon tartare and avocado

Lentil salad

Cuttlefish kebabs with garlic and basil breading and cherry tomato salad

Scallops with edamame sauce and powdered bacon

“Spaghetti alla carbonara” with Parmesan and cheddar cheese

Apple fritters

Fig and walnut cake

Red chicory, orange and pecan nut salad

Herb and pecorino Trofie

Cream of leak and potato soup with smoked salmon

Roast pork with pepper and fried sage

Sweet potato chips with vegan mayonnaise

Ditali pasta and red lentils with turmeric

Quail legs cooked in “vino cotto” wine

Chicken fajitas

Turnip top, anchovy and Pecorino cheese tarts

Fish soup with curry and coconut milk

Samosa with feta cheese and spinach

Paccheri with an orange and swordfish pesto

Tartare of scampi

Potato and crab ravioli with lemon butter

Little capocollo and sage “bombs”

Escarole and black olive tiella

Little lasagnas of pane carasau with radicchio

Vegetable couscous with vegan mayonnaise

Shortbread lemon bars

Salmon carpaccio with orange and Tropea onion

Gigli with a swordfish, lime and pennyroyal ragout

Strawberry clafouti

Spaghetti with zucchini flowers and shrimp

Salt cod tidbits with asparagus and spicy crumble

Calamarata pasta with a ragout of red gurnard and almonds

Millefeuille of potato chips and salmon carpaccio

Scallop carpaccio with mango

Wild boar zighini

Greek rice salad

Raw shrimp with mango and stracciatella sauces

Eggplant and spicy miso crostini

Crispy sea bass in ginger-flavored soy sauce

Fried squid with wasabi mayonnaise

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