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Steamed fennel
30'
20'
2
Horse meat with mustard and thyme
15'
5'
1
Puccia from Salento
10'
5'
2
Kinder Paradise sponge cake
90'
30'
8
Sicilian Cassata
120'
30'
15
Pasta with radicchio sauce
25'
15'
2
Kinder Delice
30'
30'
6
Profiteroles
60'
30'
6
Italian omelette with olives
30'
8'
4
Orecchiette pasta with tomato and cacioricotta cheese
30'
10'
4
Pancakes
15'
0'
3
How to prepare Frisa from Apulia
10'
1'
1
Steamed pork chop
30'
20'
4
Catalan octopus, potatoes and buffalo mozzarella
60'
30'
2
Nutella brioche
180'
25'
6
Sweet and sour peppers
30'
20'
2
Bean and spelt soup
250'
90'
4
Savoury ‘sunflower’ tart
60'
40'
6
Stuffed potatoes
40'
30'
3
Poussin with potatoes
60'
20'
2
Little Nutella biscuits
50'
10'
4
Italian squid pie
120'
30'
6
Rice, potatoes and mussels
90'
60'
8
A trio of Makizushi: California maki, futo maki, tamago maki
30'
0'
6
Trofie pasta with sausage and pepper sauce
20'
20'
4
Pickled cauliflower
20'
2'
5
Barley with seafood
90'
90'
4
Lemon jam
200'
75'
10
Ricotta cheesecake
120'
60'
8
‘Beans of the Dead’ pastries
20'
10'
3
Featured
Steamed fennel
Horse meat with mustard and thyme
Puccia from Salento
Kinder Paradise sponge cake
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