Appetizers
tablespoons bitto with Cremona mustard
Tigellinus with Culatello
The first Lasagnette buckwheat
with bollards and cabbage
Risotto with pumpkin and burrata
The Second
roast in large bowl with lentils
and pure 'potato rosemary
Desserts
Cappuccino cardamom
cake with dark chocolate crème anglaise 
Tarte au chocolat with cinnamon 
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