Chef Paolo D’Avena

Home made liver paté “Il Solferino style” 

Deep and fried soft cheese in blackberry sauce with bread croutons

Artichokes’ flan on the bed of spinach sauce

Arnaud’s lardo with bread croutons and acacia honey

Corn mash “polenta” with porcini mushrooms, brie cheese and truffle’s olive oil

Artichockes salad with slices of grana cheese

Assorted cold cuts specialties “Il Solferino”

Fresh creamy burrata cheese “Stracciatella” with field salad and tomatoes

Langhirano raw ham with fresh creamy Burrata cheese “Stracciatella”

Special vintage raw ham “Culatello di Zibello”

Baked Octopus salad with broad beans mashed

Chickpeas cream and prawns in zimino (aromatic herbs) sauce

Sauted small cuttlefishes with artichokes

Lukewarm squid salad with puntarelle (heart of cicory)

Smoked wild salmon with butter and croutons

Big assorted fresh raw fish plate (tuna fish, sea-bass, salmon, king prawns and anchovies) 

Poached eggs with caviar asetra and rye bread  

French fresh oysters