Menu Giotto at the Restaurant in Cortona
Aperitif and appetizers
Aperitifs
- Prosecco di valdobbiadene
- Carafes of pineapple, grapefruit and orange juice
- Mineral water
Hot hors d’oeuvre
- Flatbread with rocket
- Hors d’oeuvre “tonino” style
- Quiches with baby vegetables
- Toasted bread with porcini mushrooms
- Mediterranean toast slices with eggplant (aubergine)
Freshly fried tidbits
- Zucchini (courgettes)
- Zucchini (courgette) blossoms
- Baby carrots
- Spelt croquettes
- Rice bonbons with hazelnuts
- Sage leaves
- Mozzarella squares
- Italian-style fried specialties
Served at the table:
Appetizer
Farm-style torte
or
Fan of sliced guinea hen with peppercorns and mango
or
Healthy salad (chicken breast with a medley of vegetables)
Choice of two pasta dishes
- Pasta hearts with sheep’s milk cheese
- Baby potato gnocchi with gorgonzola
- Three-color pasta with fossa cheese
- Ravioli with treviso radicchio
- Smoked penne
- Bucatini with tuscan sauce
- Ravioli with zucchini (courgettes)
- “sombreros”with zucchini (courgettes) and almonds
- Stringoli with mushrooms
- Pici with garlicky sauce and toasted bread
- Trenette with vegetables
- Buckwheat straccetti
An entrée with a side dish
- Filet with balsamic vinegar
- Filet with aromatic herbs
- Roast saddle of veal
- Chianina beef filet with brunello wine and vegetables
- Roast leg of veal with grilled vegetables
- Port filet with nettles, served with vegetables or filet cooked in nobile di montepulciano wine
Sautéed vegetables
Vegetables gratin – tomatoes, eggplant (aubergine), porcini mushrooms, peppers
Choice of dessert
Basket with ice cream and wild berries
or
Puff pastry with cinnamon and wild berries
or
Chocolate torte
Wedding cake
Coffee