Note: the below menus are example; actual menus will depend on seasonal availability of ingredients |
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FIRST day :
Fish and seafood cooking |
SECOND day:
Roman cooking |
THIRD day: Italian cooking |
STARTERS |
Insalata di mare (Seafood salad) |
Carciofi alla romana (Roman artichokes) |
Antipasti all'italiana (italian-style starters and vegetables) |
FIRST COURSE
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Risotto gamberi e asparagi (Shrimp and asparagus risotto)
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Bucatini all'Amatriciana (Pasta with tomato sauce, onion and bacon))
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Lasagne al ragu (Lasagna bolognese)
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| SECOND COURSE |
Polipo al vino bianco (octupus with white wine) |
Abbacchio alla romana (Roman lamb)) |
Pollo con i peperoni (Chicken with sweet peppers)
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