First courses

  • Mezze Maniche with Crab Flesh and Cooking Cream

  • Fusilli with Shrimps, Fava Beans and Cooking Cream

  • Risotto with Codfish, Pumpkin and Cooking Cream

  • Tagliatelle with Cooking Cream and Bell Peppers Sauce and Bacon

  • Reginette with Cooking Cream, Salmon Trout and Chives

  • Trofie with Tofu Sauce, Cooking Cream and Arugula

  • Pasta Pie with Courgettes and Basil Pesto

  • Pilaw Rice with Chicken, Bell Peppers and Béchamel

  • Paccheri Filled with Spring Vegetables

  • Stuffled Crepes with Chard and Cheese