Antipasti (Starters)

Insalata di fagioli e tonno (white bean and tuna salad) – Toscana	Insalata caprese (tomato and mozzarella salad) – Campania	Bruschetta / Fettunta (grilled bread)	Bruschetta con pomodoro (tomatoes and basil on grilled bread)
Bruschetta con fave e pecorino (broad bean puree and pecorino on grilled bean)	Verdure grigliate (grilled mixed vegetables)	Insalata di prosciutto e fichi (prosciutto, rocket and fig salad)	Prosciutto melone (prosciutto with melon)
Pinzimonio (crudité with olive oil dip)	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) – Liguria	Risotto alla primavera (risotto with spring vegetables) –Veneto/Toscana * reduce butter and cheese	Risi e bisi (risotto with peas) – Veneto * reduce butter and cheese
Spaghetti ai frutti di mare (seafood spaghetti)	Spaghetti al tartufo nero di Norcia (black truffle spaghetti) – Umbria	Spaghetti all puttanesca (spaghetti with tomatoes,  olives, capers and anchovies)– Campania	Spaghetti alle vongole (spaghetti with clams) – Campania
Pappa col pomodoro (tomato and bread soup) – Toscana	Pansotti (ravioli filled with greens and cheese) *serve with olive oil	Pizza margherita (cheese pizza) – Campania	Zuppa di fagioli (bean soup) – Toscana
Pasta con pomodoro (pasta with tomato sauce) –Campania	Minestrone alla Genovese (vegetable soup) – Liguria

 

Secondi (Main courses)

Acquapazza (fish stewed with tomatoes, herbs and garlic) –Campania

Branzino con finocchio (seabass with fennel)

 

Contorni (Side dishes)

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

Agretti / Barba di frate (oppositeleaf Russian thistle with garlic and anchovy) – Lazio

Broccoli al aglio, peperoncino e acciughe (broccoli with garlic, chilli and anchovy)

 

Dolci (Desserts)

Schiacciata con l’uva (sweet grape focaccia) – Toscana *reduce sugar by half