Starters
Grilled Vegetables au gratin
Springtime Salad
Carrot, steamed zuccini, cherry tomato, olives, cubed cheese and white rice
Squash Nápoles Style
Creamy Vegetables Soup
Bocconcini with sliced tomato and arùgula leaves
Triangle stuffed with vegetables
Served with creamy sauce of Blue cheese
Main Courses
Risotto with Vegetables
And snacks of cheese
Lasagna with vegetables and ricota cheese
Served with Bechamel sauce au gratin
Risotto with funghi and dried tomatoes
Fetuccini with Bróccoli, carrots and olives
Gnoque from potatoes
Served with dried funghi and a touche of fileto sauce and cream