Entries
Chef Paolo D’Avena
Home-made liver pate “Il Solferino”
Eggplant terrine with tomato sauce buffalo’s mozzarella and basil cream
Fresh creamy Burrata cheese (stracciatella) served on a bed of field salad and cherry tomatoes
Asparagus souffle on a bed of carrots sauce
Caprese Buffalo mozzarella cheese from Mondragone with sliced tomatoes and fresh basil
Assorted cold cuts specialities “Il Solferino”
Bresaola (cured raw beef from Valtellina) with white Verona celery, oliveoil and lemon
“Culatello di Zibello”(the best cut of dry-cured ham)
Langhirano raw ham with melon
Fresh raw anchovies marinated with raspberry vinegar
Baked octopus with mashed potatoes and rocket salad
Lukewarm salad of prawns, strawberries, melon and mint
Cuttlefishes stuffed to the ionic style with tomato cream
Baby lobsters prepared in catalan style
Big assorted fresh raw fish (tuna fish, sea-bass, salmon, king prawns and anchovies)
French oysters