PARMESAN SOUP WITH PARMA HAM, CHIVES AND CRUTONS

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PANFRIED FOIE GRAS WITH CREAMY POTATOES, QUAIL EGG AND WILD MUSHROOM BROTH

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SPINACH AND RICOTTA FILLED ROTOLO PASTA WITH SAGE BUTTER AND PARMESAN

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PAN SEARED VENISON FILLET WITH MARSALA SAUCE, CAULIFLOWER PURÉE AND CREAMY PEPPER SAUCE

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BAKED WHITE CHOCOLATE MOUSSE WITH CHERRIES AND CRISPY PANETTONE