Julienne of Norwegian smoked salmon on a salad of mache, fennel leaves and toasted sliced almonds dressed with a pink grapefruit vinaigrette
Seared sliced beef sirloin topper with caramelized red Tropea onions and feta cheese
Upscale Zibello Ham cold cut served with a side of spiced candied figs and fried bread dumplings
Homemade thick semolina spaghetti in a cream of soft mozzarella cheese, skinless cherry tomatoes and julienne of crunchy Parma Ham
Thin durum semolina spaghettin tossed with diced sautéed swordfish, skinless cherry tomatoes, capers and pitted “taggiasca” olives
Half-moon ravioli stuffed with organic ricotta and parmesan cheese on a velouté of tomato and cream of mozzarella
traditional “sliced roasted veal with tuna sauce” and accompaniments (caper flowers, hard boiled egg and Cantabrico sea anchovies
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