Appetizer of cured meats, cheeses and crescentine;
First courses: Lasagne al forno with leek and asparagus, Farfalle with tomato and bacon, Gramigna with sausage;
Second courses: Baked pork shank, Roast beef with porcini mushrooms, Chicken cacciatore, Florentine;
Side dishes: Baked potatoes, Tomatoes au gratin, Grilled aubergines;
To finish: Pastiera, Strawberries with lemon, Chantilly coffee cream, Sorbet.