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Menu variations

First of Earth

Avellinesi lean pasta with artichokes and cheese sauce
Paccheri with zucchini, saffron and julienne of courgette flowers
Porcini mushroom dumplings in crust
Gnocchi stuffed with mozzarella, cherry tomatoes flavored with basil
Crepes au gratin with zucchini
Torciarelli (or ravioli) speck and truffle
Tagliatelle flan with meat sauce
Aosta Valley crepes
Aromatic farfalle with sparkling wine
Risotto with truffles and speck

First of the Sea

Timballini of butterflies with salmon and velvety champagne
Orecchiette with delicate aromas
Gnocchetti with clams, courgettes and prawns
Twins with porcini mushrooms, clams, rocket and parmesan flakes
Paccheri with calamari Julienne and Sicilian pesto
Paccheri with seafood
Yellow risotto with scampi and mussels
Ligurian ravioli
Smoked salmon rings
Risotto with courgette flowers and prawns
Fish boxes

Seconds of Earth

Lamb chops baked in foil with mushrooms
Roast veal in crust
Pork loin in potato crust
Aosta Valley pork knuckles
Veal escalope with artichokes and toma

Seconds of the Sea

Roasted salmon with herbs and potatoes
Red snapper in vegetable sauce with mussels and clams, shrimp with wisky
Sea bream fillet with courgettes, prawns au gratin

Side Dishes

Fan of potatoes with speck / or truffle
Spring raw food
Artichokes stuffed with almonds
Mixed salad with balsamic vinegar

Bunches of potatoes with speck


Bowls of strawberries and pineapple with coconut cream
Fruit on the buffet
Composed of fresh fruit and chantilly

fruit salad

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