Hors-d’æuvre

Roasted octopus 

with  grapefruit salad and black truffle sauce

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Trout marined in pernod 

weith fresh vegetables

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Ricotta cheese

with zucchini and basil sauce

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Breast pigeon with foie gras

and sweet and  sour cherry

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Carpaccio of beef “Scottona” 

with summer salad in crispy basket

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Canossello ham

with mixed pickles and fried dumpling

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