Cauliflower and ricotta soufflé with a spicy sauce.
Grouper fillets with spinach, mushroom sauté and shallot confit.
Pansoti del Golfo stuffed with chard in a dried fruit sauce with Parmigiano flakes.
Roasted rabbit loin with rosemary, Borettane onions, raisins and pine nuts.
Spaghetti alla chitarra in a special pesto sauce with soy, mint leaves and bacon chips.