Starters & Soups

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)