Main theme dinner: truffle
Hors-d'oeuvre
Velvety potatoes of Colfiorito and quail eggs, bread and truffles black / white
Shapeless of porcini mushrooms and radicchio salad, on a bad of potatoes and leek with slices truffles
Timbale of artichoke and potatoes with castelmagno's cheese souce and truffles
Hors-d'oeuvre with truffle: omelett with truffle, truflle bruschetta, truffle cheese, truffle salami, and meatball with ricotta cheese and truffle
First plate
Tagliatelle home made pasta with butter and black/white truffles
Umbricelli pasta with norcina souce (cream, sousages, truffle)
Risotto with black truffle with burrata cream of bufala cheese
Cappellacci pasta with selvaggina and pecorino souce and sliced truffles
Gnocchi of yellow zucchini (courgette) with taleggio cheese souce and truffle
Second plate
Fillet of chianina with truffle souce and skewer of grilled vegetables
Stew of lamb with truffle and timbale of potatoes and thyme
Beef cutted with truffle caciotta cheese and chiodini mushrooms
Loin of pork in black gold souce with oubergine and cherry tomatoes
Omelette with truffle and Bufala cheese with artichoke and aromatic erbs