Hors d’oeuvres

Slices of Parma ham with melon
Burratina d’Andria with anchovies and bottarga
Culatello from Zibello (tipical sausage from Zibello)
Buffalo mozzarella and Parma ham
Felino Salami and Napoletana sausage
Bresaola produced from the punta d’anca cut oil lemon and pepper
Beef Carpaccio rocket parmesan and walnuts
6 Bocconcini of “fior di latte” mozzarella (small pieces of mozzarella cheese)
Caprese salad with Buffalo mozzarella
Burrata d’Andria (tipical cheese from Andria)
Fillets of anchovies from the Cantabrian Sea with butter

Hors d’oeuvres    First Courses    Second Courses    Neapolitan Specialities    Fish dishes    Side dishes and Fresh seasonal vegetables    Cheeses    Desserts, Fruit and Ice cream