Composed of:

- 4 crispy rice rolls filled with potatoes, provola cheese, and cheese (wrong crocchè!)
- Terrine of chickpea and coriander hummus, accompanied by crudités of peppers, fennel, and carrots
- 2 vol-au-vents with tomato béchamel and pesto

- Gluten-free option: Can be substituted with 4 pieces of fried polenta "scagliuozzoli".

Composed of:

- Pumpkin and Potato Velouté with Sweet Paprika Croutons
- Terrine of Bean Hummus with Paprika and Sun-Dried Tomatoes
- Terrine of Chili Sin Carne
accompanied by tortilla chips.

Composed of:

- 2 vegetable parcels (peppers and spinach)
- 1 tiropita (phyllo pastry filled with eggs and feta) with organic acacia honey and crushed pistachios on top
- 2 fried dumplings "Canederli" with 30 months aged Parmesan and Pecorino cheese
- 1 small pot of roasted potatoes with your choice of sauce

Composed of:

- Terrine of potato gattò with mushroom cream, truffle, provola cheese, and Parmigiano Reggiano
- A small pot of melted Brie with organic acacia honey and walnuts
- Two egg clouds in small pots
served with toasted bread.

Trio of rotating artisanal cheeses from raw Turchessa sheep's milk, milked by hand. The board is accompanied by pickled red peppers, black olives flavored with fennel and orange, tarallini made with olive oil, orange compote and Tropea onion jam.

The cutting board currently includes:
- Camilla: Pecorino cheese aged in chamomile flowers.
- Caciomoscio: Artisanal pecorino cheese.
- Venere: Sheep milk aged in wine and grapes.

Gluten-free option available!