Number of participants: 25 - Place: House Pozzolatico
dinner menu: Appetizers
accompanied with: Pinot Grigio Ca'del Bishop
- Sarde Allingua: marinated and fried with fennel vinaigrette and cherry tomatoes from farmer-
Sarde sour: carpaccio with avocado sauce, olive oil and lemon bono
First
accompanied with: Torgiano (white)
- Bucatni of Sardines: with wild fennel, saffron, raisins and pine nuts
- Rice Citrigno: black rice with sauce sardines and poppy seeds together with
Seconds: Torgiano (red)
- morsels Sarde: baked, fried cheese with fabulous
- Sarde Meatballs: with mint, parsley and lemon zest
Dolce
- three ice cream
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