Baked white onion stuffed with umbrian lentils and curry, raisins and pine nuts.
Savoy cabbage rolls stuffed with spinach, soya and carrots with broth vegetables and shiitake mushrooms.
Avocado roll with octopus ceviche marinated and orange sauce.
Beef tartare in mediterranean sauce smoked with olive wood.
Scallops with mango, ginger and lime chutney.
Marinated prawns covered with rice leaf with oyster leaf and soup of coconut milk.
Composition of cold cuts and cheese: selection of tuscany traditional ham and cheese.
Beetroot risotto with roquefort cheese, walnuts and green apple.
Celeriac bundles with carrots, pears, hazelnuts, thyme on extract of celery.
Cocoa pasta candies with mantuan pumpkin on fondue of parmesan.
Tortelli pasta made with black squid ink filled with cod fish and stew of squids.
Tagliatelle with rabbit ragout cooked with pantelleria sweet wine.
Seitan fillet cooked with white wine on fennel cream accompanied by broccoli salad and taggiasca olives.
Quail with chards in oriental sauce made with tangerine and cashew nuts.
Surprise of monkfish in plane tree leaf, concassé of vegetables, papaya and coriander.
Beef fillet in pistachio crust with tamarind sauce.