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- Grilled little eggplants wrapped with beef, herbs and fresh tomatoes
- Sliced “breze” beef with sauce from red wine, mustard, honey and balsamic (“breze” is the method of baking the meat at a very low temperature for many hours, so as to achieve a characteristic softness and to let it acquire all the flavors of the materials that are baked with it)
- Small chicken bites with colorful peppers, various Chinese vegetables, soy sauce, orange juice and sesame
- Lamb baked in slow cooker pot with fresh herbs, pine kernels and pistachios
- Lamb baked in slow cooker pot with fresh herbs
- Lamb baked in slow cooker pot with prunes and cesium
- Pork fillet (tenderloin) with honey, thyme and fresh sautéed mushrooms
- Pork fillet (tenderloin) with orange sauce and almonds
- Pork fillet (tenderloin) with sautéed plums and cesium
- Pork fillet (tenderloin) with pomegranate sauce and fresh pomegranate seeds
- Pork fillet (tenderloin) with “Perigiali” ala cream sauce and green pepper with mushrooms
- Pork thighs baked in the oven with a bouquet of fresh herbs, orange juice and Dijon mustard (carving)