Our suggestion for this year is based on sparkling wine, from appetizers to cakes.
Sparkling wine is served during dinner instead of wine but it is an important ingredient in the different courses too.
Rossini cocktail is realized with strawberry purée and sparkling wine, both chilled. You can serve with assorted and colored canapés.
Butter the slices of white bread and decorate them with sliced wusterls, quail eggs, little pieces of salami, red and black caviar, paté de fois gras, back and green olives, sliced kiwi fruit, strawberries ... mayonnaise. These canapés can be made 1 hour before your dinner.
You have to cook "risotto", with sparkling wine too, just before serving.
Sparkling wine is an ingredient of quails. These can be prepared in advance; just before serving you have to put the saucepan over a medium heat until sauce thickens.
Sturgeon can be cooked just before your guests arrive. It is served cold. If you plan all things very well, it isn't a binding dinner. It is delicate, refined.
Your guests will be surprised by this Italian menu.
At midnight you can serve "zampone and lentils" according to an Italian tradition.
In this case you have to offer fruits and cakes after this dish.