Appetizers • Crostini with mortadella mousse and grilled peppers • Seasonal vegetable mini quiche • Homemade focaccia with rosemary and coarse salt First courses • Cous cous with grilled vegetables • Whole pasta salad with pesto, tomatoes and feta. Second courses • Chicken meatballs spiced on potato cream • Omelette bites with zucchini and mint Contorni • Cold Sicilian caponata • Spelt salad with vegetables

- rosemary focaccine, mixed bruschette (tomato, chickpea cream, olive pate), grilled vegetables with yogurt sauce. First courses: - Vegetarian Oven Paste orzotto with tapinambur and Parmigiano. Seconds: Mediterranean chicken, savory cake with ricotta cheese and spinach. Side dishes: potato salad, salad with apple and seeds. Sweets: brownie, tart. Drinks: water, house wine.

Appetizers: carpaccio di ricciola, burratina with cream of peas, beef tartare and mustard. First: black cuttlefish dumplings filled with sea bass, saffron risotto with capers powder. Seconds: veal fillet with port reduction, shaved cod with topinambur cream.