Wild Boar

Hors d’oeuvres

  • Wild boar speck with grana cheese, pears, and honey
  • Wild boar prosciutto with green pea flan and pumpkin sauce
  • Wild boar prosciutto with asparagus, parmesan, and warm truffle
  • Finely diced, truffled salami with creamed zucchini on disks of puff pastry
  • “Sweet-smoked” tenderloin of wild boar, in parmesan and walnut sauce
  • Nests of speck with foie gras and figs
  • Minted artichoke hearts stuffed with sausage, salami, and acacia honey
  • Sliced porcini mushrooms and nectarines in white wine with slivered prosciutto

First courses

  • Risotto with zucchini, truffled salami, and saffron
  • Garganelli with oranges and julienned prosciutto
  • Linguine with a creamed rosemary and chickpea sauce, and aged, finely diced sausage
  • Artichoke and Roman mint ravioli with julienned, sweet-smoked prosciutto
  • Sausage and nutmeg risotto
  • Tagliatelle with porcini mushrooms, truffled salami, and catmint

Entrées

  • “Sweet-smoked” tenderloin mille-feuille with asparagus and grana cheese
  • Savarin of artichokes and leeks with slivers of wild boar speck
  • Rolls of prosciutto with truffle purée
  • Squash blossoms stuffed with sausage and brie in squash sauce
  • Sausage with red radicchio strudel and sage purée
  • Flan with fennel and truffled salami accompanied by mille-feuille of porcini mushrooms and wild boar prosciutto

Venison

Hors d’oeuvres

  • Venison prosciutto with light pesto, raisins and pistachios
  • Venison salami, creamed celeriac and juniper
  • Venison salami with sesame seeds, and asparagus tips with butter and almonds
  • Venison prosciutto, porcini mushrooms, and pine nut vinaigrette
  • Venison carpaccio, figs in port wine and red currant butter
  • Bresaola with artichokes in thyme and honey sauce
  • Vegetable omelette with julienne of smoked carpaccio

First courses

  • Artichoke risotto with carpaccio of smoked venison
  • Small gnocchi with finely diced venison salami and nutmeg sauce
  • Pasta alla carbonara with venison prosciutto and quail eggs
  • Tagliolini with porcini mushrooms and smoked venison carpaccio, sprinkled with thyme
  • Spaghetti with purée of cannellini beans, venison salami, and rosemary
  • Risotto with red radicchio, raisins and julienned venison prosciutto

Entrées

  • Venison carpaccio with juniper berries in truffle and chestnut sauce
  • Slices of venison carpaccio with porcini mushrooms and bilberries in pastry
  • Fan of venison prosciutto with asparagus and asiago cheese
  • Flan of broad beans and venison salami in butter sauce
  • Venison prosciutto with asparagus flan in butter sauce
  • Mille-feuille of venison carpaccio, porcini mushrooms, truffle and almonds
  • Nest of parmesan and cannellini beans with venison prosciutto, walnut and basil sauce

Elk, Fallow deer, Roebuck, Goat, Lamb

Hors d’oeuvres

  • Elk prosciutto with diced zucchini and nutmeg
  • Fan of fallow deer prosciutto, fig and raisin butter
  • Roebuck prosciutto, foie gras, and truffle
  • Goat mocetta, arugula, pine nuts, and vin santo sauce
  • Roebuck prosciutto in orange and hazelnut sauce
  • Elk prosciutto, raw porcini mushrooms and pine nut vinaigrette

First courses

  • Tagliatelle with diced elk prosciutto, porcini mushrooms, and juniper berries
  • Melted asiago and zucchini risotto with slivers of fallow deer prosciutto
  • Garganelli with leeks and julienned roebuck prosciutto and crunchy tidbits of foie gras
  • Linguine with wild thyme and pine nuts, diced goat mocetta, and truffle
  • Lasagnette in chestnut sauce with elk prosciutto
  • Cream of leek with fried leeks and julienned fallow deer prosciutto

Entrées

  • Fan of elk prosciutto with vegetables in hazelnut butter
  • Slices of fallow deer prosciutto with wild thyme and porcini mushrooms in pastry
  • Roebuck prosciutto with purée of chestnuts and bilberries
  • Elk prosciutto with grilled pineapple and ginger
  • Mille-feuille of fallow deer prosciutto with foie gras and porcini mousse
  • Elk prosciutto and brie composition with pumpkin flan

Black Angus

Hors d’oeuvres

  • Sirloin with porcini mushrooms and chestnuts, parmesan, and arugula
  • Marinated topside with potatoes and green beans in basil
  • Smoked ox, foie gras, and juniper butter
  • Bresaola with pine nut vinaigrette, arugula, and shaved parmesan
  • Julienne of bresaola, pistachios, and raw porcini mushrooms
  • Sirloin with porcini mushrooms and purée of chestnuts and bilberries

First courses

  • Risotto of squash blossoms, sirloin with porcini mushrooms and saffron
  • Garganelli with ricotta, pine nuts, rosemary, and smoked prosciutto
  • Zite with broccoli rabe, olives, and marinated topside
  • Ravioli with sirloin, porcini mushrooms and apples in parmesan sauce
  • Spaghetti in walnut and smoked prosciutto sauce with basil
  • Small gnocchi in leek sauce with slivers of sirloin and porcini mushrooms
  • Pasta alla carbonara with asparagus, smoked prosciutto, and quail eggs

Entrées

  • Minted artichoke hearts stuffed with foie gras and sirloin with porcini mushrooms
  • Fan of smoked prosciutto with spinach and aged asiago cheese
  • Marinated topside with raisins and toasted pine nuts on a bed of grilled red radicchio
  • Rolls of bresaola filled with truffled asparagus tips in brie sauce
  • Mille-feuille of eggplant and sirloin over a purée of porcini mushrooms
  • Smoked prosciutto with rosemary and muscat sauce and chickpea flan

Horse

Hors d’oeuvres

  • Horse bresaola with raisins and broad bean flan
  • Assortment of vegetables with wild thyme and shredded horsemeat
  • Fan of horse salami with thyme butter and pumpkin quenelles
  • Shredded horsemeat with figs and onion preserves
  • Horse bresaola with arugula sauce and broccoli rabe
  • Composition of salami and burrata cheese with buttered carrots

First courses

  • Maltagliati with creamed zucchini, shredded horsemeat, and a dash of marsala
  • Risotto with buttered carrots, thyme, and finely diced horse salami
  • Linguine with squash blossoms, mozzarella, and julienned bresaola
  • Garganelli in basil and horsemeat sauce, with crunchy tidbits of horsemeat
  • Garden style spaghetti with wild thyme butter and julienned bresaola
  • Lasagnette in a sweet pepper cream with finely diced salami

Entrées

  • Composition of bresaola, tender roasted potatoes, and rosemary purée
  • Broad bean and carrot flan with shredded horsemeat
  • Fan of salami and pears with grana cheese flan
  • Fan of horse bresaola, pears, and grana cheese flan
  • Mille-feuille of bresaola and hot pumpkin in nutmeg sauce
  • Caramelized shredded horsemeat over a salad of soy sprouts, apples, and onions
  • Squash blossoms stuffed with salami, asiago cheese, and pine nuts in tomato sauce

Pork, the Cinta Senese

Hors d’oeuvres / Entrées

  • Herb-seasoned lardo, basil butter, and walnuts on toasted bread
  • Lardo nests filled with rosemary cannellini beans accompanied by crudités
  • Warm rolls of asparagus and lardo with crumbled egg yolk and shavings of aged pecorino
  • Mille-feuille of grilled eggplant, herb-seasoned lardo, and diced tomatoes seasoned with marjoram
  • Grilled, truffled vegetables with lardo in conca julienne
  • Julienne of artichokes on a bed of lardo with minted oil
  • Mashed potatoes flavoured with orange and very thin slices of lardo in conca
  • Fennel and parmesan flan wrapped in herb-seasoned lardo

First courses

  • Taleggio and saffron risotto with slices of lardo
  • Garganelli with zucchini, toasted pine nuts, and julienned lardo
  • Chickpea purée with rosemary and lardo in conca
  • Lasagne with lentils, herb-seasoned lardo, and thyme
  • Linguine with walnuts, pine nuts, basil, and julienned herb-seasoned lardo

Turkey, Pheasant, Ostrich

Hors d’oeuvres

  • Tenderloin of cured turkey, cream of celeriac and marjoram
  • Turkey prosciutto with creamed asparagus and walnuts
  • Fan of salami with warm asiago cheese, fried ginger chips, and honey
  • Ostrich mocetta with cardoon flan in truffled thyme sauce
  • Roasted red radicchio with bitto cheese and julienned tenderloin
  • Asparagus with parmesan and quail eggs on a bed of mocetta
  • Thin polenta with porcini mushrooms, truffles, and diced salami
  • Cured breast of pheasant with minced parsley, lemon peel, and slices of pithed orange
  • Breast of pheasant with raisins in walnut and basil sauce

First courses

  • Cappellini in saffron sauce with green peas and julienned ostrich mocetta
  • Risotto with taleggio cheese, finely diced salami, and black truffle
  • Small gnocchi in basil sauce with toasted pine nuts and julienned tenderloin
  • Spaghetti in a cream of cannellini beans and diced salami, seasoned with rosemary
  • Lasagnette with puréed artichokes, mint, and ostrich mocetta
  • Tagliolini with nettle pesto and cured turkey tenderloin
  • Gratin of small gnocchi in parmesan sauce with breadcrumbs and slivers of cured pheasant

Entrées

  • Timbale of topinambur and snow peas with turkey prosciutto
  • Mille-feuille of ostrich mocetta and raw porcini mushrooms with fontina sauce
  • Cured tenderloin and with orange and Bra cheese gateau
  • Ring of turkey salami and pears with pumpkin quenelles and shaved parmesan
  • Fan of turkey tenderloin with lentil quenelles, seasoned with black truffle and thyme
  • Ostrich mocetta, fried chickpea polenta, and marjoram and porcini mushroom sauce
  • Cured turkey tenderloin with ginger, nutmeg, and applesauce

Duck, Goose, Guinea Hen

Hors d’oeuvres

  • Fan of breast of duck with chestnut and bilberry purée
  • Timbale of asparagus tips with smoked breast of goose
  • Artichoke salad with julienned cured breast of goose and minted tea sauce
  • Composition of goose salami with mousse of green peas, raisins, and julienned fried leeks
  • Artichoke hearts stuffed with smoked breast of goose and foie gras

First courses

  • Tortiglioni with creamed pumpkin, rosemary zucchini, and julienned smoked breast of goose
  • Saffron risotto with cured breast of duck
  • Artichoke and mushroom soup with finely diced goose salami
  • Bavette with creamed leeks, julienned cured breast of goose, and toasted almonds
  • Lasagnette with artichoke fondue, fois gras, and smoked breast of goose

Entrées

  • Breast of goose with julienne of crisp vegetables