Main courses

Baked sea bass in a crust of salt

Pan-fried sea bream fillets with peppers, carrots, courgette and cherry tomatoes

Roast veal

Swordfish rolls with mint courgettes

Vitello tonnato (Veal with tuna sauce)

Rolled turkey breast with sausage and mushroom stuffing

Fillet with red wine sauce and sage pumpkin

Veal ossobuco with gremolada

Lemon and asparagus veal escalope

Baccalà mantecato (creamed cod) with polenta toasts

Lombard-style chicken salad