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Buffet ideas
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Buffet ideas
Buffet ideas
Apple Charlotte
20'
45'
4
Steamed mussels with tomato sauce
20'
5'
3
Black Olives In Brine
7200'
0'
4
Warm salad of 'maritati' pasta with mussels and artichokes
20'
11'
3
Red onion canapés
45'
20'
6
Fish salami platter
10'
0'
4
Homemade fried crispy pancakes
60'
15'
4
Mushroom and courgette tart
60'
35'
8
Swordfish salami quiche
45'
30'
6
Aubergine preserved in oil
30'
0'
4
Puglian aubergine rolls
20'
10'
2
Fried mozzarella sandwich with anchovies
20'
5'
0
Caprese salad
10'
0'
2
Baby octopus salad
30'
15'
3
Sweet 'carnival crown' bread
180'
35'
8
Pizza Bari-style
100'
25'
6
Swordfish and courgette risotto
30'
20'
2
Roast chicken with potatoes
60'
50'
4
Campanian 'Danube' savoury brioche
150'
30'
8
Fruits of the forest cheesecake
120'
60'
8
Stuffed pizza
170'
25'
6
Millefeuille with Chantilly cream and fruits of the forest
25'
20'
5
Autumn pudding
24'
25'
6
Carnival apple fritters
1'
10'
6
Chocolate and grapefruit tart
120'
25'
8
Carrot cake
20'
45'
4
Sweet Easter pizza
170'
45'
6
Carnival pastries ‘chiacchiere’
50'
15'
6
Romantic cheesecake
45'
0'
6
Housewife’s Easter cake ‘colomba’
360'
50'
12
Marbled Cheesecake
30'
45'
8
Lactose free chocolate chip muffins
60'
25'
4
Honey and ginger cake
60'
45'
6
Renato Bosco’s Panettone
600'
50'
60
Recipe for IPA beer
60'
20'
0
Catalan octopus, potatoes and buffalo mozzarella
60'
30'
2
Roastbeef
45'
0'
4
Oregano focaccia
200'
20'
6
Pesto quiche with baby tomatoes and pine nuts
45'
30'
4
Flatbread with mushrooms, brie and radicchio
10'
10'
1
Genoan Focaccia
15'
10'
5
Pizza base with starter dough
20'
0'
5
Classic pizza with the flavours of the south and starter dough
10'
4'
6
Pizza made with starter dough
10'
0'
8
Veronese pizza in a pan
90'
20'
5
Margherita Pizza by the metre
20'
15'
6
Pizza dough
480'
0'
4
Sweet focaccia with grapes
120'
30'
4
Recco-style focaccia with cheese
180'
12'
4
Romagnola Italian flatbread
120'
10'
6
Pizza with onions and Capocollo cured pork
120'
0'
3
Easter cheese pie
200'
60'
8
Easter pie
60'
60'
8
Potato salad
20'
25'
3
Rice-stuffed tomatoes
60'
35'
2
Ricotta and spinach cannelloni
30'
10'
4
Christmas cannelloni
60'
30'
6
Pandoro tree
30'
0'
12
Panettone
48'
45'
12
Stuffed squid
70'
60'
2
Christmas trees
60'
40'
6
Baked Bolognese rice
90'
30'
4
Crab meat flan with spicy paprika
10'
30'
2
Scallops au Gratin
45'
0'
6
Stracchino cheese flan
150'
0'
5
Ricotta tart
30'
30'
8
Strawberry cake
40'
40'
6
Nutella cake
30'
40'
8
Italian trifle
240'
120'
6
Scallop gratin
20'
20'
5
Tapas with broad bean purée
20'
7'
4
Sauteed scallops with lentil sauce
20'
15'
10
Three Mediterranean canapés
30'
0'
3
Cauliflower with prawn sauce
20'
20'
5
Vol-au-vent
30'
20'
4
Focaccia with fried tomato
90'
30'
4
Marbled doughnut
60'
45'
8
Mimosa cake
180'
35'
8
Small French loaf sandwich with buffalo mozzarella, Parma ham and champignon mushrooms
10'
0'
1
Profiteroles
60'
30'
6
Harlequin roast
90'
60'
6
Gourmet panettone
210'
45'
6
Puff pastry pizzas
20'
15'
4
Arancini rice balls
45'
20'
3
Fried, breaded olives
30'
10'
4
Soft baked bread rolls
120'
20'
4
Chocolate and pastry cream log
35'
50'
10
Onion pie
60'
45'
4
Parisian pizza
200'
25'
6
Prawns, apple and spinach
15'
3'
2
Trio of olive purées
40'
20'
3
Savoury cauliflower pie
60'
40'
4
Aubergine and potato oven bake
90'
60'
6
Italian "diplomatic" pudding
30'
60'
6
Kinder chocolate sponge slice
50'
8'
6
Tomato and mozzarella pizza turnover
90'
30'
6
Focaccia bread
200'
20'
4
Rose cake
320'
50'
6
Coconut and Nutella cake
10'
40'
8
Steamed prawns with tomato and basil jelly
20'
2'
2
Black forest cake
60'
30'
8
Almond cake
30'
30'
8
Savoury croissant
100'
20'
4
Pepper Gratin
50'
40'
6
Mussel gratin
30'
10'
1
Savoury puffs
10'
0'
6
‘Flower’ bread
120'
20'
6
Savoury ‘sunflower’ tart
60'
40'
6
Beef Wellington
60'
40'
4
Wholemeal focaccia with peppers, mozzarella and tuna
280'
25'
4
Pasta stuffed roll
50'
40'
4
Gingerbread Cupcakes with meringue and almond icing
30'
12'
6
Christmas tree cake
45'
50'
6
Quiche Lorraine
50'
30'
6
Stuffed mussels
40'
20'
2
Roquefort quiche
15'
40'
4
Focaccia Bari-style
100'
25'
6
Spinach and chard tart
90'
0'
5
Warm pear, walnut and gorgonzola cheese bruschetta
15'
10'
4
Featured
Roast pork shank
Puccia from Salento
Steamed pork chop
Steamed fennel
Frittelle veneziane con uvetta e mele
Le ricette di È Sempre Mezzogiorno del 26 gennaio 2023
Colesterolo alto sintomi
Dieta vegana per sportivi, come funziona e cosa aspettarsi
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