• Matured loin of pork salad with celery and truffle
• Platter of typical cured pork meats with a selection of Umbrian cheeses
• Broccoli and potato flan with Reggiano and walnut sauce
• Very thin slices of raw beef with sun-dried tomatoes and fried celery
• Bresaola tubes filled with mascarpone cheese, pine nuts and chives
• Creamy aubergine and parmesan cheese tartlet with fresh tomato sauce
• Pinwheels of Italian omelette with spinach and creamed ricotta cheese
• Small portion of polenta with stewed Umbrian sausage
• Tomato and mozzarella salad with basil pesto
• Salt cod fish salad
• Eggplants rolls with shrimp
• Cream patatoes with prawns and salmon foam
• 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
• Roll-ups of smoked fish with baby vegetables marinated in extra virgin olive oil (fish-vegetarian)

• Truffled lasagne
• Small ricotta cheese ravioli with melting stracchino, parmesan and walnuts
• Tagliatelle with porcini mushrooms
• Potato gnocchi with creamed tomato, basil and ricotta cheese
• Norcia-style pennette with crumbled sausage, cream and Norcia truffle
• Risotto made with white wine, butter and saffron, served with porcini mushrooms and truffle
• Potato gnocchi with mild gorgonzola cheese and broccoli
• Tagliatelle with cured pork cheek, fresh tomato and pecorino
• Creamy radicchio and Umbrian sausage risotto
• Tagliolini with bolognese tomato and meat sauce
• Rigatoni in a creamy egg, cheese and bacon sauce with asparagus
• Tagliolini with salmon,broccoli and fresh tomatoes
• Tagliatelle with crab meat
• Sepie risotto with mussels and julienne of zucchini
• 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

• Beef fillet with Norcia truffle
• Beef fillet with balsamic vinegar and honey
• Bite-sized pieces of rabbit with black olives and rosemary
• Sea bass cooked in a foil parcel with cherry tomatoes and potatoes
• Fillet of sea bream with capers, olives and parsley
• Grilled and sliced beef steak with truffle shavings
• Grilled breast of guinea fowl with Sagrantino sauce
• Slices of red tuna in a poppy seed crust
• Pigeon in a bay leaf and black pepper crust
• Braised veal served on yellow polenta
• Rack of lamb stuffed with truffle and pecorino
• Veal fillet cooked with green peppercorns and golden apples
• Fried red king prawns
• 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)
• Tidbits of leg of lamb with Norcia truffles
• Stewed chicken with curry, onions and zucchini pearls

Side dishes: (choice of two)

• Oven-roasted potatoes
• Seasonal salad
• Grilled vegetables
• French fried potatoes
• Spinach tossed with olive oil and garlic
• Boiled potatoes tossed with olive oil and parsley
• Broccoli florets sautéd with salt-cured bacon
• Radicchio and sweetcorn salad

• 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.