Hors d'oeuvres:
Culatello di zibello (Raw ham of zibello)
with figs and melon
Lamb's ham with it's milk
Pie with boletus
Soncino (type of salad) with truffle
Smoked breast of goose with truffles
Crayfish with healing vinegar
Tepid salad of polyp with potatoes
Main Courses
Rice with prataioli (type of mush rooms)
Parmesan rice with truffle
Potatoes "gnocchi" with castelmagno
(type od cheese) and honey
Tagliolini (type do spaghetti) with boletus
Parmesan rice with truffle
Potatoes "gnocchi" with castelmagno
(type od cheese) and honey
Tagliolini (type do spaghetti) with boletus
Pasta with bean
Gambolese tripe
Maltagliati (type of pasta) with astice
(type of shellfish)
Lasagne (baked macaroni with cheese
and tomato sauce) with capesante
(type of shellfish) and ragout of lobsters
ranzino "gnocchi" (type of fish) with sauce
of walnuts
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Second courses:
Crostacei al Vapore ( Scamponi Gamberoni)
Rombettino (type of fish) with truffles
Branzino fillet (type of fish) with tomato
and speck (smoked ham)
Skewers of lobsters with provola (type of cheese)
Boletus au gratin
Breast of duck with oranges
Filetto ai Porcini
Tagliata (fillet in many strips) with various spices
Dessert:
Strawberries in a moscato sauce
(type of sweet wine)
Panna cotta (type of cooked cream) with kiwi
Bread cake with a chocolate sauc
Bortolina (type of cake) with fresh cream
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