Side Dishes

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