| Elaborate
and Elegant
Fine
Italian Foods - Wine Tasting - Best Food Italy - European Travel
Services
Antipasti
- Blini with salmon and smoked swordfish
- Filet of sturgeon with balsamic vinegar
- Giant prawns with asparagus
- Smoked swordfish with toasted points and
butter
- Carpaccio of beef, smoked on a bed of
rucola (Annette's choice)
- Smoked breast of duck with hot toast and
butter
- Golden pastry with asparagus and Fontina
cheese filling
- Savory pie with seasonal vegetable filling
and Montasio cheese
First Courses
- Giant hand made ravioli with Branzino
(very prized white-fleshed fish)
- Stracci pasta (hand made) with shrimp
and zucchini flowers
- Seafood Risotto
- Mini gnocchi - dumplings with crab and
leek sauce
- Mini gnocchi with St. Peter's fish and
tiny seasonal vegetables
- Giant Ravioli with ricotta and Norcia
truffles
- Mini gnocchi with duck sauce ragout
- Stracci pasta with Porcini and Finferli
- wild mushrooms
- Risotto with red Radicchio and smoked
duck breast
Main Courses
- Sea Bream roasted in the oven with orchard
vegetables
- Cernia (another top fish) roasted in the
oven with orchard vegetables
- Swordfish Medallions Livorno Style
- Lucerna (a large, firm-fleshed fish) oven
baked
- Shoulder of veal baked in a crust
- Duck breast in an orange sauce
- Breast of guinea fowl with crispy Pancetta
(un-smoked bacon) and thyme
- Orata (small white-fleshed fish) baked
in individual parchment bags
Deserts
- Semifreddo (type of frozen dessert) with
mixed wild berries and strawberry sauce
- Ice cream with black and red berries
- Mixed fruit salad with ice cream
- Lemon sorbetto
Fine
Italian Foods - Wine Tasting - Best Food Italy - European Travel
Services |
