The freshness of panzanella (moistened bread seasoned with oil, vinegar and herbs), the unmistakable taste of Fusilli with asparagus and prosciutto, all the flavor of veal baked in paper and the delicate sweetness of a lemon cake: a menu bursting with spring colors and flavors for saying good-bye to winter. |
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| Antipasto | |
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> Panzanella
Panzanella is a specialty developed by Tuscan peasants and its main ingredient is homemade bread baked in wood-burning ovens. | |
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| Second course | |
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> Veal cutlets baked in paper
A quick, imaginative dish that can be either baked or grilled; along with parsley you can use a variety of other aromatic herbs. | |
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| Side-dish | |
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> Stuffed artichokes
Nutritious and rich in fiber, artichokes can be served in a thousand ways. This very special recipe is for stuffed artichokes. | |
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| Dessert | |
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> Lemon cake
Pasta brisée is perfect for light spring desserts. The lemon constitutes a delightfully light, almost summery complement. | |
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