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

Potatoes, carrots, peas and organic eggs, homemade maio and chives salad.

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

Sauted fresh veg with basil

Cous cous e caponat
Cous cous bio integrale, caponata estiva di verdure con melanzane, zucchine, carote, sedano, cipolla rossa, pomodori freschi, cetrioli, basilico, mandorle, semi di girasole e di zucca e uvetta

Steamed organic spelt locally grown, bresaola, cherry tomatoes, black olives, local robiola cheese and Sicilian oregano.

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