-1- 

Stuffed pigs trotters with mushrooms

-2-

Sirloin steak with herbs and spices served with rice and truffle croquettes

-3-

Baby lamb from Santa Gertrudis, roast

-4-

Roast sucking pig and sweet potato purée

-5-

Spring lamb chops, grilled or stewed with garlic

-6-

Tournedo “Ca n’Alfredo” with duck liver and dessert wine

-7-

Stuffed eggplants with meat and vegetable mousseline

-8-

Pork loin with Tumbet (vegetable layers)

-9-

Free range Chicken with scampi and figs

-10-

Steak tartare (sirloin)

-11-

Bones of pork with cabagge (typical dish, season only)