Cod Ravioli on Chickpea Hummus with Acacia Honey Tuna Tartare with Tropea Onions and Poppy Seeds
Chianina Carpaccio with Zucchini Pesto, Toasted Almonds, and Greek Yogurt
First Courses
Chianina Ravioli with Gorgonzola, Walnut Cream, and Amaro-ne Reduction Gragnano Pacchero Pasta with Amberjack Ragù, Buffalo Stracciatella, and Tarallo Crumble
Main Course
Spring Baked Sea Bream Fillet with Vegetable Caponata
Desserts
Lemon Sorbet Artisanal Panettone with Pistachio Cream
Wines
“Amicale” Red Wine “Ribolla Gialla” White Wine
Traditional dish: Lentils and cotechino
LIVE MUSIC
Children Menù
Ham and Mozzarella, Lasagna, Cutlets and Fries, Dessert
Let’s toast at midnight among the icons of Rome – Trevi Fountain, Spanish Steps, or Piazza Barberini – with Franciacorta, sparklers, and firecrackers