Spring

How to lay the table

Some ideas to close napkins and for placecards
Spring and Easter tables

Our menu for Easter

And ... if we have a picnic?

Appetizers

• Pie with courgette flowers
• Assorted vegetable pie
• Ricotta and artichoke pie

First courses - Italian pasta

• Fusilli with tuna and olives
• Noodles with ricotta and artichokes
• Spaghetti alla chitarra with speck
• Spaghetti with anchovies and capers
• Spaghetti with squids and peas
• Tricoloured vegetable ravioli

First courses - Risotto

• Risotto with artichokes and peas
• Risotto with artichokes and potatoes
• Risotto with leeks and carrots
• Risotto with peas and peppers
• Risotto with prawns and peas
• Risotto with spinach
• Risotto with straberries

Second courses - meat

• Lamb with Parmesan cheese and eggs
• Stewed lamb with vegetables
• Rabbit, Liguria-style
• Tasty meatloaf
• Roast beef

Second courses - fish

• Anchovie pie
• Baked gilthead
• Baked sea bass
• Sautéed fresh tuna

Desserts

• Dessert with straberries
• Chocolate tart
• Fresh fruit tart
• Pastiera, Naples-style