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A quick vegetarian tart featuring fresh courgettes, tomatoes, mozzarella, and olives, served with tomato and parsley purées.
Tender pork escalopes rolled with mortadella, gorgonzola, and asparagus, pan-fried and served with a rich Marsala wine reduction.
Lamb cutlets stuffed with prosciutto, mozzarella, and basil, breaded and fried, served with a fresh vegetable artichoke ragout.
Crispy fried rice cakes made with herbs and cream, served alongside oven-roasted vine tomatoes and crisp fried sage leaves.
Simple beef burgers combined with creamy ricotta and sharp capers, served with a tangy sun-dried tomato relish in ciabatta.
Hand-shaped beef meatballs served in a rich red wine and mushroom sauce over creamy, cheese-infused mashed potatoes.
A vibrant heritage tomato salad featuring homemade pesto, dried Kalamata olives, buffalo mozzarella, and a black olive tapenade base.