Hors d’oeuvres of roast polenta with typical salami (sopressa veronese) and vegetables in extra virgin olive oil produced on our farm.

First course:

- Home made pasta with various sauces
- amarone wine risotto
- pasta and beans

Second course with polenta:

- roasted pork brawn marinated in white wine
- meat stew with tomatoes and potatoes
- roast guinea fowl


Traditional cakes and bread with sesame seeds, rosemary or onions all baked by mamma Fiorella.