Castagnole

Created in Liguria, near the sea in the North West of Italy, Castagnole have a very good taste, thanks to flour, butter, sugar, eggs, rhum and a little bit of powder.

Strawberry Sorbet

Directly from the ancient Roman Empire, the Sorbet is so ancient than the humanity itself. It can be created using many fruits, in this case the choice has gone to the strawberries!

Struffoli (Fried Honey Balls)

Typical sweet from the Neapolis area in the South of Italy. Created with flour, honey, butter, sugar, eggs, anise and lemons.

Enjoy your tasting!

Boil the basmati rice until it is cooked almost completely.
Fry in a pan peas and diced ham adding a pinch of salt and a little bit of seeds oil.
Beat 1 egg with salt and pepper and make a thin omelette, then cut it into small strips.
Add the strips of omelette with peas and diced ham and mix all in the best way.
When the basmati rice is cooked, add it to the sauce and stir-fry for about 3 minutes.
Serve.

Pumpkin cream

A very special cream based on pumpkin and a variety of other ingredients such as potatoes, leeks, carrots, bread, turmeric, nutmeg, olive oil, and hot pepper

Pumpkin ravioli

The delicate flavor of the pumpkin with the goodness of homemade ravioli. All this is topped with walnut, nutmeg and lemon.

Apple fritters

Typical sweet autumn where the flavor of apples mingles with icing sugar, creating a truly unique taste of its kind.

Also on the menu: vegetarian, and suitable for everyone. Enjoy your meal!

Fry in a pan a bit ‘of onion in the olive oil, add the diced zucchini and peas and simmer for 20 minutes.
Add two cups of water and bring all to a boil.
As soon as the mixture begins to boil, add the pasta and continue cooking.
Serve hot sprinkled with parmesan cheese and pepper.

Start whipping cream and preparing in the meantime a great coffee machine.
Pour the coffee taste in a bowl, put on the biscuits one at a time and arrange them on a tray.
Then spread the cream over the ladyfingers of the tray and soak others resting them on the layer of cream.
Pour the Nutella and the cream and form another layer of ladyfingers soaked.
At the end spreading the cream over the ladyfingers and dust with cocoa powder bitter.
Keep in refrigerator about 3 or 4 hours, then serve as desired.

 

 
Drain the tuna and roll it.
Pour the mixture into a bowl and add the eggs, the bread and parmesan cheese.
Create a roll with the mixture. Wrap and tie it in a clean cloth.
Bring to boil a pan of salted water and add the sausage. Allow to simmer for 20 minutes.
Remove the sausage from the pan and let it cool.
Roll out and serve in slices alone or accompanied with mayonnaise.

Reduce the leeks into rounds and stew them with a ladle of water, salt and a knob of butter. Let them cook until the liquid is completely absorbed.
Dissolve a sachet of saffron in the broth.
Finely chop the shallots and let cook with a drizzle of extra virgin olive oil. Then add the previously cooked rice, leeks and broth.
Stir in the risotto with gorgonzola and a knob of butter.
Season with salt and serve.

Clean the trout.
Lay on a baking sheet a part of the salt until it covers the entire surface and to form a layer of 1 cm.
Lay the trout on the salt plugging in the sage and rosemary.
Cover the trout with salt and bake at 200 degrees for 1 hour. Break the crust of salt and clean the trout fillets forming.
Serve with mayonnaise and salad.