GASTRONOMIA D'ASPORTO

Cabbage, carrots, celery and parsley salad with mustard dressing.

Potatoes, organic eggs, homemade maio and chives salad.

Classic French style toast with béchamel sauce, served with various fillings.

Sauted fresh veg with basil

Beef and pork tender meatballs in a rich tomato sauce.

National beef bottom round roasted with Dijon mustard and cooked to 47°C at the core

Tuscany style panzanella salad with primitivo bread, tomatoes, red onion, celery, cucumber and fresh basil with a dash of vinegar