First courses

Pasta

Pasta can be considered one of the most characteristic and typical products of the Italian cuisine. Through all the higher consumption food is certainly the most versatile and can be successfully combined with meat, fish, vegetables and dairy products Lot of recipes can be performed with relative ease, speed and the cost is relatively cheap considering how much is appreciated and nutritious.

  • Maccheroini gratin
  • Trenette with pesto
  • Spaghetti Carbonara (the original one)
  • Spaghetti with clams
  • Pizzoccheri
  • Pasta shrimps and zucchini
  • Lasagne bolognese
  • Pasta with olives, capers, nuts and “colatura di alici”


Rice

Rice is used to make many different preparations like salads, soups, first courses,side dishes and sometimes desserts The most famous praparation is the “Risotto”, it is rice cooked in an aromatic saute of onion and butter and then cooked in boiling broth which can be stock,vegetable,fish depending on the praparation. You must feel any single grain of rice while chewing but at the same time all the grain must be combined in a nice creamy and almost dense mix.

  • Risotto alla “Milanese”
  • Risotto with zucchini
  • Risotto with mushroom
  • Risotto al gorgonzola
  • Risotto ai frutti di mare (seafood)
  • Risotto scamorza and Treviso lettuce


Soups

  • Potatoes and leeks soup
  • Pumpkin soup


Other

  • Crepees ricotta cheese and Trevino lettuce
  • Eggplant “parmigiana”
  • Potatoes “gnocchi” with bolognese sauce
  • Bread and bacon ravioli with beans cream and shrimps
  • Asparagus crepes