The delicacies on offer include panettone and artisanal croissants, the latter in plain, custard, chocolate and jam variants, pain au chocolat, shortbread with custard and fruit, tiramisu bon bon, gianduiotti and fresh fruit basket. The savory section includes focaccia with salmon and avocado, and brioche with cooked ham and artichokes. The selection of drinks includes espresso, macchiato or long coffee, cappuccino, orange or mango juice.

This offer opens with a rich buffet of artisanal finger food, followed by small hot delicacies served as a passage and a first course prepared at the moment. It ends with a selection of desserts or a celebratory cake. For events up to 20 people, ceramic supports and glass goblets are used; beyond this limit, practical and quality materials are used.

The proposal includes a mondeghino with lime mayonnaise and fried mushroom with basil sauce. This is followed by an appetizer of roast beef cooked at a low temperature, parsley sauce, sautéed zucchini, rosemary oil, whipped goat cheese and then a risotto with creamy celeriac, crispy luganega sausage, lemon gel and grilled mushrooms. Finally, a hazelnut mousse, chocolate ganache, raspberry and chocolate decoration is served, accompanied by small pastries.

It is a lunch or dinner that celebrates the most classic flavors of Italian cuisine. We start with a platter of cold cuts and cheeses, followed by a first course of bigoli al ferretto with 48-hour cooked ragù and parmesan sauce. We move on to the Milanese veal cutlet, with a side of sand-baked potatoes, and finish with tiramisu and some small pastries.

This gastronomic itinerary focuses on seafood and includes a taste of shrimp tartare with lime mayonnaise and crispy polenta, and squid ink meatballs with loin eggs. As an appetizer, there is a creamy buffalo mozzarella, fried anchovies, green sauce and candied tomato and, as a main course, a risotto with shrimp essence.

This menu consists of a mini bun with meat sauce and fried mushroom with basil sauce as a welcome. This is followed by an appetizer of potato chips with beef tartare, salsa verde, mayonnaise and black truffle, and a first course of Felicetti single-grain spaghetti, pumpkin sauce, crispy luganega and balsamic vinegar. A beef fillet is then served with a red wine and spice reduction, and carrots cooked at a low temperature. It ends with a coffee mousse and dark chocolate with raspberries.