Starters & Soups

Creamy Pumpkin Soup with Cinnamon Flavours
Spinach and Fennel Salami Rustic Tart
Radicchio, Borlotti Bean and Pancetta Autumnal Salad
Vitello Tonnato (Maniera Antica)
Gamberi in Saor  (Venice) / Prawns with onions, raisins and pine nuts
Crostini Neri al Vin Santo / Chicken liver crostini with Vin Santo
Gnudi con asparagus e zafferano / Spinach and ricotta dumplings in a saffron and asparagus sauce
Chickpea and rosemary cream soup
Octopus Salad with Blood Orange
Artichoke and Ham Gratin
Beetroot tart with walnuts, cheese and honey
Chicory, walnut and Gorgonzola salad
Peach, roasted almonds and goats’ cheese salad
Fresh tomato and feta cheese tart
Ajo blanco (cold almond soup, Spain)
Easter spinach and egg pie (Torta Pasqualina)
Swiss chard & gruyère cheese pie
Artichoke hearts with parsley and garlic (Venice)
Pasta e fagioli (pasta in borlotti bean cream), Venice
Meatball soup
Ribollita (Tuscan minestrone)
Artichokes à la barigoule
Pumpkin and chestnut cream soup with crispy bacon
Panzanella
Gazpacho
Cold beetroot soup with Feta cheese
Sicilian blood orange salad
Borlotti bean soup
Salad with tuna, cannellini beans and red onion
Salad of raw baby artichokes with Parmesan cheese
Carciofi alla romana / Roman style artichokes
The beginning of our Italian adventure

Main Courses

Baked Cod in a Herb Crust
Lemon and saffron risotto with burrata cheese
Gnocchi di patate, burro e cannella / Potato gnocchi in a buttery cinnamon sauce
Stinco di maiale arrosto / Roast pork shank
Gnudi con asparagus e zafferano / Spinach and ricotta dumplings in a saffron and asparagus sauce
Stracotto al Chianti Classico / Slow cooked beef in Chianti Classico wine
Gnudi: Tuscan ricotta and spinach dumplings
Pasta con ricotta e menta / Tagliatelle with fresh ricotta and mint
Meet roll with a dry porcini and tomato sauce
Pumpkin and Ricotta Terrine
Chicken with mushrooms and Sherry Wine Sauce
Chicken fricassée with Dijon mustard, vinegar and fresh thyme
Tortelli with pumpkin, amaretti biscuits and mostarda filling
Pumpkin risotto
Beef straccetti 
Pasta alla carbonara
Salt baked fish / Pesce al sale
Meat ragù / Ragù di carne
Orecchiette pasta with meat rolls / Orecchiette al ragù di braciole
Gnocchi with courgettes and basil
Risotto al Limone (Lemon risotto)
Ravioli with spinach, ricotta and tomato sauce
Spinach and ricotta ravioli with buttered sage sauce
Easter spinach and egg pie (Torta Pasqualina)
Gnocchi all’ Amatriciana 
Bucatini all’ Amatriciana
My perfect gnocchi
Swiss chard & gruyère cheese pie
Lemon & chicken Sicilian meatballs
Pasta e fagioli (pasta in borlotti bean cream), Venice
Roasted poussin (galletto, baby chicken)
Meatballs in tomato sauce (polpette in sugo)
Pumpkin gnocchi with sage and walnut butter sauce
Saffron risotto
Osso buco  with gremolata
Risotto with Barolo wine and Castelmagno cheese
Risotto with radicchio and gorgonzola
Beef Bourguignon
Bigoli in salsa (bigoli pasta in sauce, Venice)
Agnolotti (ravioli) with ricotta, sage and walnuts (Piedmont)
August escape (Lago d’Orta, Piedmont)
Pomodoro al riso / Baked tomatoes with rice
Roman late summer
Saltimbocca alla romana / Roman style veal cutlet
Pesto alla Genovese
Chicken breast escalopes with lemon
Tagliolini al limone
“Tagliolini al limone”
Pasta alla Norma / pasta with aubergines
Pesto trapanese
Risotto with courgettes, green beans and lemon
Veal rolls with ham and eggs / Involtini di vitella
Through the unknown
Spaghetti with clams / Spaghetti alle vongole
Pollo alla romana / Roman style chicken
Coda alla vaccinara / Roman oxtail stew
The beginning of our Italian adventure
Tonnarelli cacio e pepe / tonnarelli with cheese and pepper
The beginning of our Italian adventure

Side Dishes

Peperoni in Brusco / Slow Cooked Peppers with Capers and Anchovies
Patate alla Veneziana / Potatoes alla Veneziana
Fennel au gratin
Cicoria Ripassata/Cooked chicory flavoured with garlic and chilli pepper
Slow cooked peppers with capers and black olives
Vin Brulé (Mulled Wine)
Cauliflower purée
Cannelini beans with pancetta
Stewed aubergines in tomato sauce
Caponata (Sweet and sour aubergine)
Salad of red cabbage, apple, raisins and hazelnuts
La vignarola
Braised lentils (with vegetables and pancetta)
Celeriac, carrot and walnut salad
Potato purée
Ratatouille
Courgette salad
Sicilian blood orange salad
Celeriac remoulade
Tomato salad
Savoy cabbage with pancetta (flavours of Venice, “Verze sofegae (soffocate)” )
Spinach with raisins and pine nuts
The beginning of our Italian adventure

Cakes & Desserts

Zaletti / Polenta, Raisin and Grappa Biscuits
Chocolate Meringue Swirls
Honey and walnut semifreddo with Marsala wine
Stracciatella Pavlova (pavlova with mascarpone and chocolate chip filling)
Necci con ricotta / Chestnut crepes with whipped ricotta, fresh pear and salted caramel
Lemon polenta, almond and pistachio cake
Lemon Panna Cotta with a Blood Orange and Campari Syrup
Ciambelline al Vino Rosso
Hazelnut and chestnut purée tart
Crostata di noci / Walnut and caramel tart
Peaches alla Piemontese  / Peaches with almond, cocoa powder and Moscato wine filling
Plum, marzipan, rose & thyme tart
Citrus panna cotta
Vin Santo dessert wine, mascarpone and fig tart
Roasted apricots, mascarpone cream in a chocolate and almond case
Pistachio, almond and Chantilly cream pavlova
White chocolate and saffron ice cream
Dolce al Limone 
Torta caprese al limone (white chocolate, lemon and almond tart)
Apple & walnut oil cake
Carrot cake with mascarpone icing
Chestnut cream, chocolate and hazelnut tart
Tiramisù
Chestnut and Chantilly cream pavlova
Torta caprese (chocolade and almond tart)
Almond and pear tart with amaretti biscuits
Far Breton
Plum and cinnamon tart
Chestnut mascarpone tart with fresh figs
My ultimate apple & plum crumble
Ricotta tart with figs
Apricots clafoutis with almonds
Apricots, mascarpone and Amaretto
Ricotta, chocolate and orange dessert
Baked plums in white wine
Apricot, almond and rosemary tart
Italian apple cake
Vanilla panna cotta
Blackberry posset
Torta di ricotta e visciole / ricotta cheese and sour cherries tart
The beginning of our Italian adventure
Crêpes Suzette