Clam and mussel soup
Octopus carpaccio with citrus pistachios
Paccheri with fish ragout and pachino tomatoes
Large ravioli filled with dentex in consommé
Fillet of sea bream baked in a crust of bread
Seafood fried in a pan with garlic croutons
Mixed grilled vegetables
Spinach fried in a pan with oil
Orange semifreddo (demifroid) with chocolate trimming
Exotic fruit compote
Canapes with regina carp caviar
Salmon trout salad with vinaigrette dressing
Thin tagliatelle with hot crayfish sauce
Fried perch small bites
Whitefish fillet in white wine
Season mixed salad
Crispy potatoes with rosemary
Lemon mousse with raspberry topping
Custard pie with sour
Norcia cold cuts
Liver paté with toast in a pot
Ribollita (tuscan soup made with leaf cabbage, beans and bread) with borlotti beans
Pici with goose sauce
Chianina sliced fillet with rosemary
Roast suckling pig with wild fennel
Stir-fried beans with garlic, sage & tomato sauce
Rice cupcake with chocolate and vanilla crème
Cantucci (dry biscuits with almonds) with vernaccia wine
Little omelettes with truffle
Pork cheek wit vinegar and sage
Spicy mixed cereals (grains) soup
Hot tomato strangozzi
Stewed boar bites
Roasted rabbit filled with chicken liver
Field vegetables in pan
Artichokes with lesser calamint in saucepan
Assisi round shaped cake
Trifle with alchermes
Stewed knuckle of pork with beans
Large ravioli filled with ricotta cheese and swiss chards with ragout
Potato dumplings with lamb sauce
Wood emebers grilled pork
Split chicken in a pan with white wine
Potatoes salad with parsley
Boiled turnip with Sabino extra virgin olive oil
Dry biscuits
Filled sponge cake
Fancy canape
Colourful skewer
Small copious bread rolls
Veil tartare with grapefruit
Little fresh goat cheese balls with poppy seed
Little aubergine rolls with cheese
Raw marinated tuna fish “farfalline”
Grison air dried and ricotta cheese parcels
Plum and lard bites
Mixed small puff pastries
Croutons palette
Fan shaped pizza slices
Fried food in paper cone
Small triangle omelettes
Mixed small bruschetta