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Irinox S.p.A.
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Canapés with broad bean cream, crunchy bacon and sheep milk cheese flakes
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Gazpacho with peach and seared tuna
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RICOTTA BALLS WITH CHERRY TOMATOES AND BASIL
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SMALL MADELEINES WITH CHERRY TOMATOES AND GOAT CHEESE
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STUFFED ROUND COURGETTES
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PUFF PASTRIES WITH STRACCHINO AND PEARS
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SCALLOPS WITH ORANGE PUMPKIN PURÉE
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PUMPKIN FLAN WITH CREAM OF GOAT CHEESE AND SPECK
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BURNT EGGPLANT CREAM, GOAT CHEESE, LEMON AND LIQUORICE POWDER
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SEASONAL VEGETABLES WITH GOAT CHEESE IN OIL AND HONEY
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GREEN SOY FRITTERS WITH VEGETABLES
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CHICKPEA MEATBALLS WITH EGGPLANT CAPONATA
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SHEETS WITH QUAIL EGGS AND ASPARAGUS
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LOW TEMPERATURE COOKED CHICKEN SALAD
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MIX OF BRUSCHETTAS
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CASHEW CHEESE WITH GLUTEN-FREE SEED CRACKERS
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PHYLLO DOUGH ROLLS WITH FETA AND MINT
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SCONES
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MINI BEEF TARTARE WITH EGG CREAM
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SALTY MACARONS WITH SALMON MOUSSE
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CANAPÉ WITH MACKEREL RILLETTES AND GOAT AND PEAR BALLS
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BLINIS BLACK CUTTLEFISH INK WITH SALMON
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QUICHE OF BEETS, PUMPKIN AND TALEGGIO
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RUSSIAN SALAD
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BAKED OMELETTE WITH SPINACH
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MELON, FETA AND WATERMELON TARTARE
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STUFFED ROLLS OF SANDWICH BREAD
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SPELT CAKE AND SPRING VEGETABLES
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APERITIF WITH PROSECCO AND STRAWBERRY SLUSH
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EASTER OMELETTE
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FRIED MOZZARELLA AL CUSCUS WITH CARAMELIZED ARTICHOKES WITH PINE NUTS
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MAXI CROQUETTES OF COUSCOUS AND SPINACH WITH YOGURT SAUCE
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SHRIMPS ON AVOCADO CREAM WITH TOASTED ALMONDS
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BROCCOLI FLANS WITH ANCHOVY AND STRACCIATELLA CREAM
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BRUSCHETTE WITH RICOTTA CHEESE CREAM WITH TWO TOMATOES
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QUINOA SALAD
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CHICKEN AND YOGURT TARTLETS
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SALMON CARPACCIO WITH FRESH VEGETABLES
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ROLL OF ARTICHOKES WITH SUN-DRIED TOMATOES
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BROCCOLI CREAM WITH ANCHOVY AND STRACCIATELLA
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CARROT AND GINGER CREAM WITH GREEK FETA
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