ANTIPASTI (STARTERS)

Bresaola (air-dried beef with olive oil and lemon)	Bruschetta / Fettunta (grilled bread)	Bruschetta con fave e pecorino (broad bean puree on grilled bread) *leave out the pecorino cheese	Bruschetta con pomodoro (tomatoes and basil on grilled bread)
Focaccia	Insalata di prosciutto e fichi (prosciutto, rocket and fig salad)	Prosciutto melone (prosciutto and melon)	Insalata di fagioli e tonno (bean and tuna salad)
Pizza *leave off the cheese	Pinzimonio (crudité  with olive oil dip) – Toscana	Gnocco fritto (fried bread) – Emilia *substitute milk with water	Piadina (griddled flatbread) – Romagna
Crostoni di cavolo nero (Tuscan black cabbage bruschetta) –Toscana

 

PRIMI (FIRST COURSES)

Linguine al granchio (crab linguine)	Trofie al pesto (trofie pasta with potatoes, green beans and basil and pine nut sauce)* leave out cheese	Bucatini all’amatriciana (bucatini with tomato bacon sauce) * substitute olive oil for butter and leave out cheese	Spaghetti al tartufo nero di Norcia (spaghetti with black truffle sauce)
Spaghetti alle vongole (spaghetti with clams)	Pappa col pomodoro (tomato and bread soup) –Toscana	Pasta con pomodoro (pasta with tomato sauce) –Campania	Pappardelle al ragu di cinghiale (pappardelle with wild boar sauce) – Toscana
Pasta con i gamberoni (prawn pasta)	Spaghetti alla puttanesca (spaghetti with tomatoes, olives, capers and anchovies) – Campania	Spaghetti al tartufo nero di Norcia (black truffle spaghetti) –Umbria	Spaghetti ai frutti di mare (seafood spaghetti)
Spaghetti con polpette (spaghetti and meatballs) –Sicilia *leave out cheese and substitute water for milk	Spaghetti aglio, olio e peperoncino (spaghetti with spicy garlic oil) –Campania	Pasta alla Norma (tomato, aubergine and ricotta salata cheese pasta) –Sicilia* leave out cheese	Minestrone alla Genovese (vegetable soup) –Liguria *leave out cheese

 

SECONDI (MAIN COURSES)

Costoletta alla milanese (breaded veal cutlets) *substitute olive oil for butter	Frittata di tartufo nero (black truffle omelette) *leave out the milk	Arrosto morto (pan-roasted rib-eye of beef)	Saltimbocca alla romana (veal escalopes with sage and prosciutto) *substitute olive oil for butter
Ossobuco alla milanese (braised veal shank) *substitute olive oil for butter	Abbacchio al forno (roast lamb) – Lazio	Acquapazza (fish stewed with tomatoes, herbs and garlic) –Campania	Branzino con finocchio (sea bass with fennel)
Polpettone (meatloaf)– Emilia-Romagna *leave out cheese and substitute milk with water

 

 

CONTORNI (SIDE DISHES)

Agretti con accuighe e aglio (Russian opposite leaf thistle sautéed with garlic and anchovy)

Patate al forno (roast potatoes)

Broccolini con aglio e accuighe (broccoli with garlic and anchovy) *leave out chilli

Carciofi alla romana (artichokes with mint, parsley and garlic)

 

DOLCI (DESSERTS)

Schiacciata con l’uva (sweet grape focaccia)

 

SALSE E SUGHI (PASTA SAUCES)

Salsa al pomodoro (Simple tomato sauce)

Pesto (basil and pine nut sauce) * leave out the cheese