Starters

Parma ham with burratina and Emilian tigelle

Tomato and watermelon gazpacho, courgette flowers in tempura, black olive and Greek feta crumble 

Tuna Caesar Salad: romaine lettuce, croutons, primo sale, Caesar sauce and lightly seared tuna

Piedmontese fassona tartare, tuna sauce, crunchy capers and Cantabrian anchovies 

First Courses

Spaghettone “Benedetto Cavalieri” with clams, mullet bottarga and lemo

“Riserva San Massimo” rice with asparagus, hazelnuts and “Carozzi” goat’s robiola

Ricotta and lemon ravioli, trumpet courgettes, Taggiasca olives and dried cherry tomatoes

Second Courses

Florist’s mixed fried food

Fioraio’s swordfish rolls with salad

Slice of cod au gratin with herbs, tomato stew, capers, roasted olives and aubergines

Black Angus fillet with potato waffles, sautéed mushrooms and mustard sauces

Rabbit leg with plums, sautéed green beans and pine nut sauce

Desserts

Cremé brûlé with lime and mint

Selection of ice creams and sorbets

Almond cake, caramelized apricots and lemon namelaka

Sliced seasonal fruit