Appetizers and first courses

 Main courses Salads Dessert and drinks

 

Appetizers

We propose appetizers of cream of peas and beans, herbs on sliced bread, and kamut or spelt puffs

 

  

First courses

Lasagne stuffed with cream of aubergines, ricotta cheese, and marjoram. .

Green fine noodles of garden rocket with cheese cream, black olives and tomatoes.

Spelt fusilli with melon and garden rockett.

Borage Crespelle with cream of pecorino cheese and walnuts

Tagliatelle with spices sauce of walnuts hazelnuts.

Grain salads: spelt salad with herbs, black olives, kamut croutons, and sunflower buds

 

 

 

Appetizers and first courses

Main courses

 Salads Dessert and drinks

 

Vegetarian courses

Fritters of borage, mallow and carrots with herbs sauce.

Lettuce and spelt roulades with cream of beans and ginger.

Puffs stuffed with pumpkin and coriander seeds.

Grilled Pecorino cheese with garden savory, rosemary, and hot pepper

 

Appetizers and first courses

 Main courses

Salads

 Dessert and drinks

 

Salads

Thin sliced courgettes, melon and cucumbers with dill and lemon sauce.

Courgettes, pecorino cheese, walnuts and balsamic vinegar.

  

Vegetables

Green beans and coriander salad

Cold tureen of chicory salad with anchovies, pecorino cheese, olives, and diced hard-boiled egg.

 

Appetizers and first courses

 Main courses Salads Dessert and drinks

 

Dessert

We prevalently propose light dessert of fruit, like:

The "lemon delight" with lemon mousse, lemon sorbet, strawberries, and nut brittle.

Thin sliced peaches with ginger and cream of lemon and cinnamon.

Fruit “Tiramisù”

Mousse of lavander flowers with peaches sauce

Thin sliced watermelon with aniseeds and mint.

 

Drinks

Flowers and herbs flavoured drinks:

Elder flowers flavoured syrup

Non-alcoholic Sangrilla of bancha tea

Cartilla of camomille

St. johns’ wort flavoured Ratafia

5 seeds flavoured liqueur

Nocino (recipe by prof. Augusto Rinaldi Ceroni)