Below, you can find just some ideas but, during our first meeting, I will be able to recommend the menu with seasonal products that is best suited to the event you want to organize.
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Menu ideas 2025
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SEA FOOD
Appetizers:
Salmon sashimi on guacamole cream
Diced raw tuna and humus
Mini mussel sauté in the crock
Homemade seed crostini with burrata and Cantabrian anchovies
Rye crostini with octopus in white wine on tomato coulis and parsley pesto
Main Courses:
Risotto with beets in shallots and brandy flamed prawns
Mezze maniche with Sicilian broccoli cream and clams
Rigatoni with porcini mushrooms and sea bass cream
Bigoli with Bavarian butter, Cantabrian anchovies and mint
Calamarata (Mezzi paccheri with tomato baby squid sauce)
Half striped packets with scampi and prawns
Tagliatelle with basil pesto, raw prawns and burrata
Second Courses:
Baked white fish fillet (sea bass, sea bream, etc.) with curry courgettes
Small squids with confit cherry tomatoes and mixed salad
Grilled tuna burger and datterini salad in teriyaki sauce
Prawns wrapped in colonnade lard (3 or 5 per person, choice) and sautéed spinach
Desserts:
Lemon cream with raspberry compote and mint
Pastry roll (single portion) with gianduia and berry cream
Apple, mascarpone and cinnamon tart with vanilla ice cream
Chocolate cake with chopped walnuts
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EARTH FOOD
Appetizers:
Shallot potato pie with mozzarella and shredded speck
Courgette pie with smoked scamorza
Puff pastry millefeuille with radicchio in maple syrup and gorgonzola cream
Puff pastry waffles with peppers marinated in mint and cinnamon, burrata and chopped almonds
Sausages mini meatball with white grape
Potato baskets with mozzarella and baked
Mini aubergine parmigiana
Puff pastry croissants with Colonnata lard
Lentil meatballs with sauce
Pears in puff pastry crust with gorgonzola, honey and walnuts
Potato roses with thyme and rosemary, with smoked paprika and bacon
Donut bread with Camembert and fresh parsley
Puff pastry tartlet with caramelized onion, taleggio cheese and speck Potato baskets with philadelphia, baked and chives
Puff pastry roll with brie and courgettes
Savory pie with potatoes, champignons and gorgonzola
Pastes:
Wholemeal orecchiette with artichokes, leek and flakes of pecorino romano
Mezze sleeves with radicchio, gorgonzola cream and mint
Rigatoni with sausage, cream and saffron
Caserecce with cauliflower cream and toasted breadcrumbs
Mezzi paccheri rigati with borlotti beans and crispy bacon
Penne rigate with parmesan spinach cream and baked diced pasta
Risottos:
With courgettes, burrata and crispy bacon
With beetroot, gorgonzola cream and lemon verbena
With purple cabbage and crispy speck
With pumpkin, taleggio cheese and mint
With Bavarian butter and Cantabrian anchovies
Second Courses:
Oriental style chicken nuggets with baked peppers
Ripasso” Valpolicella braised beef with baked potatoes
Baked loin with brandy shallot cream and balsamic cream tomato salad
Desserts:
Lemon cream with berry compote
Gianduia and raspberry cream roll
Apple, mascarpone and cinnamon tart with vanilla ice cream
Chocolate cake with dark heart and chopped walnuts
