SPRING MENU INSPIRATION

*PRIMO*

TAGLIATELLE CON CARCiOFI

Tagliatelle Pasta with Sauteed Artichoke Sauce

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*SECONDO*

SCOTTO DITTO

Grilled Lamb Umbrian "Burnt Finger" Style

 

PATATA ARROSTA CON ERBE AROMATICHE

Roast Potatoes with Aromatic Herbs

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"DOLCE"

MOUSSE CIOCCOLATO CON NOCCIOLO

Chocolate Mousse with Hazelnuts