Appetizers:
Mixed appetizer of croutons, cheeses, vegetables and local cured meats;

First dishes:
– Spaghetti with wild asparagus and speck;
– Cannelloni with local ricotta and wild vegetables;

Second courses:
– Local goat with artichokes;
– Pork loin with baked potatoes;

Dessert:
– Angela’s Neapolitan Pastiera;
– Antonio’s artisanal Colomba

Drinks included