FIRST COURSE
VERDURE, SALUMI E PESCE

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SECOND COURSE
Pennette WITH Rapini Pesto

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THIRD COURSE
RICOTTA GNOCCHI WITH SWEET FENNEL SAUSAGE

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FOURTH COURSE
CHOICE OF:
MARKET FISH WITH Spring Onions& Shaved Artichokes
OR
PORK SHOULDER WITH carmelized treviso & aceto
OR
POLLO ALLA DIAVOLA

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FIFTH COURSE
FORMAGGI

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SIXTH COURSE
DOLCI