• Spiced turkey carpaccio with Pecorino di Fossa cheese and Roman chicory salad
• Vegetable flan with Taleggio fondue and zucchini blossoms (vegetarian)
• Cream of Castelluccio di Norcia lentils with legume and crisp shaved Grana cheese (vegetarian)
• Purée of Colfiorito chickpeas with Trasimeno shrimp and fried tagliolini (fish-vegetarian)
• Torte of buckwheat polenta and barbozzo bacon with a sauce of braised pork ribs
• Selection of typical Umbrian cold cuts and charcuterie, with Norcia truffle polenta
• Roll-ups of smoked fish with baby vegetables marinated in extra virgin olive oil (fish-vegetarian)

• Risotto with Trasimeno herbs and parsley pesto (vegetarian)
• Spoleto-style umbricelli pasta with black Norcia truffles (vegetarian)
• Trofie pasta with a white ragout of rabbit, porcini and asparagus tips
• Peppered tagliolini with Umbrian fava beans, Norcia prosciutto and Pecorino di Fossa cheese
• Orecchiette pasta with porcini mushrooms, zucchini blossoms and saffron (vegetarian)
• Cavatelli pasta with breast of duck, thyme and a sauce of fresh tomatoes

Main courses: choice of two

• Perugia-style pork leg with diced potatoes and rosemary blossoms
• Warm mushroom salad with spinach flan with Taleggio cheese (vegetarian)
• Lasagne of grilled eggplant with a sauce of scallops and shrimps (fish-vegetarian)
• Vegetable tempura with goat cheese (vegetarian)
• Beef filet with pholiotte mushrooms and shaved Norcia truffles
• Tidbits of leg of lamb with Norcia truffles
• Grilled sliced beef with a fan of zucchini au gratin
• Roasted pork shin with a garlicky chicory torte
• Stewed chicken with curry, onions and zucchini pearls

• Dessert of Berry and yogurt
• Chocolate mousse
• Coffee bavarian
• Lemon meringue
• Creamy mascarpone dessert

• The traditional Italian wedding cake is "Mille foglie" which is a cake made from layers of light filo pastry, and it has a layer of chocolate cream and a layer of vanilla cream and seasonal fruit.