savory strudel strudel with wild mushrooms and savory chicken liver; buttons stuffed chicken salad, baskets of phyllo dough with potato salad or mozzarella and pepper 
little buttons with cold meat with mustard and lettuce
little buttons stuffed with chicken salad
The two savory strudel, with porcini mushrooms or with chicken liver mousse;
the boats to zucchini or eggplant
pastry cake and two pies mousse asparagus
tarts to scrambled eggs with black truffles
the pie asparagus
Some of the dishes:
polenta and polenta taragna form
accompanied by
white ragout of wild boar and porcini
cheese fondue
sauce classic sausages and tracchiulelle
Main courses:
The galantine of chicken with black truffles and pistachios, with its jelly
Wild boar with orange
salads fennel, orange and olives and spinach, pine nuts and parmesan
Finally, the dessert table:
The deconstructed tiramisu
the tarts to chocolate and cinnamon
the aspic of oranges and mini creme brulee with pistachio
the bride and groom cake
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