White and Red “Valcalepio La Rocchetta” (1 bottle every 2 people)
Champagne Canard Duchêne Brut (1 Flûte per person)
SECOND COURSE:
Grilled and gratinéed vegetables
Vegetable caponata
Chicken salad
Vitello tonnato (veal in a smooth tuna sauce)
MAIN COURSE:
Eggplant Parmigiana
Bolognese Lasagna
CHEESE SELECTION:
Parmesan cheese
Taleggio DOP cheese (semisoft cow’s milk cheese)
Valtellina Casera cheese (semi-cooked cow’s cheese)
Asiago cheese (semisoft cow’s milk cheese)
Buffalo milk mozzarella
Pecorino (sheep’s milk) cheese and fruit preserves
LAND STARTERS:
Selection of “cuts” of typical cured meats:
Culatello of Zibello
Piacenza Coppa and Parma ham
Rolled bacon, Colonnata lard
Salami of Castel Leone
SEAFOOD STARTERS:
Oysters
Marinated and smoked salmon, tuna and swordfish
Seafood salads
Octopus salad with potatoes