Sicilian style eggplant caponata with pinenuts,raisins and Modena vinegar sirup in a parmesan cheese basket

Black spaghettoni “Frutti di Mare” with sea-food or

Panzerotti with ricotta cheese and nuts stuffed in a natural pomodoro sauce with fresh sweet basil

Lemon and woodfruits sherbet “grapefuit shadow”

Grilled argentine Angus medaillions “alla Rossini”with black Tuscany truffle and French foie-grass or

Seabass filet with mushrooms and clams in a Pinot Grigio sauce

Moka semifredo with panettone and zabaione melted sauce

Prosecco“Maschio dei Cavalieri”(Treviso)
Italian Red Nero D’Avola (Sicily) or argentine Malbec
White Orvieto Classico “Serristori”(Umbria)