Anti pasti, of course: white mushrooms, Visso prosciutto, Russian salad and anchovies, yum
Second course: Bergamasco traditional cheese filled ravioli with crispy pancetta and oil
Main course: Roasted capon stuffed with sausage/vegetable mixture, mushrooms with herbs and sauteed fresh artichokes
Fruit, always fruit after dinner, including litchis from Madacascar
Desert: Antonella's chocolate tort, nice and light with warm chocolate sauce, oh my god
