Appetizers...
Platter of local cold meats with peanut bread flakes
and tubes of local hard cheese (Parmesan type)
Camembert cheese in a sugar cane crust
on rye bread and rocket
Pastry timbale with braised onions and crème fraiche
Foie gras with pan brioche
and homemade red onion marmalade
Crème Brulée with pumpkin and Gorgonzola cheese
Aubergine caponata (fried with onion, celery, pepper
and capers) with cubes of soft white cheese (Crescenza
di Brignano)
First Course...
Tipical pasta of Bergamo filled with meat and
served with bacon, butter and sage
Homemade gnocchi with porcini and finferli mushrooms
with pine nuts
Rice tart flavoured with lime from lake Garda
served with pesto (sauce of basil, parsley, pine nuts and
Parmesan) and prawns
Soup of cannellini beans and mussels
Mezzemaniche (large pasta tubes) with chicken livers,
honey and coffee
Whole grain biological pasta spirals with a sauce of
broccoli, potato and melted Branzi Cheese
Rice tart with foie-gras,
Parmesan light cream and cocoa
Main Courses...
Local polenta stuffed with cheese served in a truffel
scented tomato sauce
Lamb chops with seasonal vegetable ratatouille
Baked rabbit in herbs and potato tart
Thaitare (raw beef mince with coriander, lemon grass,
garanga and sesame oil)
Curried loin in cocconut milk with fresh coriander
Slice of salmon on a purée of orange-flavoured fennel
Vegetarian platter of sauteed vegetables
and basmati rice and seasame seeds
Selectino of Italian cheeses with homemade wine jelly
My Sweet thoughts...
Coffee mousse with old Marsala wine
Coffee Tiramisù with shaved dark chocolate
Tobacco and rum semifreddo
Yogurt with a tropical mixed berry pureè
Mixed berries and white chocolate meringue
Babel Tower, extra dark chocolate tart
with aubergines and red pepper
|
and
their companions...