Deep fried millefeuille zucchini with tomato, mozzarella and parmesan
Stuffed courgette flowers with ricotta cheese and mint
Sea Bass carpaccio marinated with fennel and marjoram
Pasta and the desserts are home made using fresh milk and cream "High Quality", fresh eggs, fruit and natural base. The biscuits are made with a fine meal flour, nuts, olive oil and white wine (malvasia.laziale).The Testaroli are still produced using the old method of Lunigiana. The Ottofile cornmeal (stone ground) is of Rocca Contrada.The durum wheat pasta are from the Cooperative Pastai Gragnanesi (Na), Mancini(An), Cocco and Garofalo of Gragnano (Na).The cheeses come from 'refiner M. Villa della Valchiusella (CN), by Occelli (Cn)and Valsana. Honeys are by the company. "Ape d'oro" di Aprilia (LT). The chocolate used in our cakes is the Valrhona.