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VEGETARIAN MENU

Hors-d'oeuvre

Souffle' of red bel pepper with rise of spello oil and basil

Tofu salad with crunchy vegetables and white balsamic vinegard

Caprese of Bufala mozzarella cheese and pendolino tomatoes, with oil and oregano


First plate

Trofie pasta with ratatouille of eggplant and cherry tomatoes, and olive oil and basil souce

Trenette pasta with pesto alla genovese

Umbricelli pasta spicy with pecorino di fossa

Second plate

Cutted seitan with brounoise of vegetables and balsamic vinaigrette

Soj hamburger with gentle rocket and timbale of potatoes

Quail eggs with black truffles

Dessert

Cantucci biscuits and vin santo

Red fruit mousse with yogurt souce

Banana and chocolate cold cake with mint souce