Antipasti (Starters)
Bresaola (air-dried beef with olive oil and lemon) – Lombardia | Bruschetta con pomodoro (tomatoes on bread) – Abruzzo Molise | Torta verde (savoury chard and fresh cheese pie) – Liguria* substitute frozen spinach for chard and artichokes and puff pastry for pastry | Pinzimonio (crudite with olive oil dip)- Toscana |
Insalata di fagioli e tonno veloce (quick white bean salad with tuna) – Toscana | Insalata caprese (tomato and mozzarella salad) – Campania | Prosciutto melone (prosciutto with melon) | Bruschetta / Fettunta (grilled bread) – multi-regional |
Insalata di prosciutto e fichi (prosciutto, rocket and fig salad) | Crostoni di cavolo nero (Tuscan black cabbage bruschetta) – Toscana |
Primi (First courses)
Secondi (Main courses)
Saltimbocca alla romana (veal escalopes with sage and prosciutto) – Lazio | Abbacchio al forno (roast lamb) –Lazio | Acquapazza (fish with tomatoes, herbs and garlic) – Campania | Arrosto morto (pan-roasted rib-eye of beef)– Emilia-Romagna *reduce marinade time to 5 min |
Frittata di tartufo nero (black truffle omelette) – Umbria | Costoletta alla milanese (breaded veal cutlets) – Lombardia *buy the veal pre-pounded | Polpettone (meatloaf) | Scaloppine al limone (veal escalopes with lemon) –Lombardia |
Pesce al cartoccio (fish baked in parchment) |
Contorni (Side dishes)
Agretti /Barba di frate (opposite-leaf Russian thistle with anchovy and garlic) – Lazio | Broccoli con aglio, acciughe e peperoncino (broccoli with garlic, anchovy and chilli) |
Dolci (Desserts)
Tiramisu (coffee, chocolate and mascarpone trifle)- Friuli Venezia Giulia | Tiramisu alla fragola (strawberry trifle) *quick to make but needs to be made in advance |
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