Spaghettoni with capsicum and sardines in oil

Risotto with powdered laurel leaves

Dish from the vegetable garden

Fried saltcod with chickpeas, beetroot and capers

Zucchini flowers filled with fresh goat ricotta mixed with oil

Guinea-Fowl with snow peas and creamed Colfiorito Potato* in an emulsion of extra virgin olive oil "Il Sincero"

Fruit of the forest mousse with mint, extra virgin olive oil Inprivio and salted peanut brittle

Broth-cooked Mediterranean hake with lemon, parsley and oil

Lamb loin with char-grilled capsicum and lavander flowers