Coffee and tea

Croissants and toast

Alpine butter, organic marmelade, jams and confit

Gammon, Tuscan salami, smoked salmon and parma ham

Fontina cheese and buffalo ricotta

Freshly squeezed orange juice and fruit smoothies

Scrambled eggs with bacon

Assorted cereals and greek yogurt

Fresh fruit platter

Pancakes with honey and maple syrup, apple cake and dried fruit

Carpaccio of Chianina beef with selected herb, pear and parmesan shavings or panzanella with Tuscan bread, marinated king prawns and burrata cheese

Risotto with pecorino cheese from the Garfagnana cooked in a Chianti sauce or ravioli with prawns, cream of courgettes bottarga and olive oil from Lucca

Tagliata of Kobe beaf with tomato graten or fresh diced red tuna in stir fried with sesame seeds served with caramelised Tropea onions and stracciatella cheese

Puff pastry filled with cream and pine nuts

Prosecco, Aperol or Hugo Spritz, assorted fruit juices, still and sparkling water | Venere black rice with marinated sea bream fillets, white fish with guacamole, tarta of Fassona beef with capers and Dijon mustard or mini sandwiches with felino salami and an artichoke sauce

Smoked goose breast with blueberry sauce and brioches or buffalo ricotta mousse with cuttlefish filange and a prawn and mussel sauce

Spaghetto alla gricia (an iconic pasta dish from the Lazio region, comprised of guanciale (cured pork jowl), Pecorino Romano and black pepper) or tagliolini Campofilone all'a-stice (pasta with lobster)

Tournedot of Chianina beef with Colonnata lard and mornay fennel or sea food with fresh fruit and vegetables of the season

Meringue with forest fruits

Coffee and tea

Croissants and toast

Alpine butter, organic marmelade, jams and confit

Ham (cooked)

Sliced cheese

Freshly squeezed orange and pineapple juice

Scrambled eggs with bacon

Assorted cereals and greek yogurt

Fresh fruit platter

Pancakes with honey and torta della nonna

Assortment of salami Lucchesi with crostini (grilled or toasted bread with various toppings) and Percorino cheese or parcels of baking parchment with sea food

Paccheri (large tubes of pasta originated from the Campania region) with a cream of buttered courgettes and tomatoe confi or risotto with fruits of the sea

Tagliata of beef (roughly sliced) with vegetable graten or swordfish with olives and capers

Strawberries with vanilla ice cream

Prosecco, assorted fruit juice, still and sparkling water | Assortment of canapès (tarts, small sandwiches, vol au vent and savoury mille foglie pastries)

Culatello ham from Zibello with burrata cheese, fresh tomatoes and toasted pinenuts or octopus with a cream of peas and asparagus

Ravioli stuffed with Tropeas onions and parmesan aged for 36 months or linguini pasta with prawns and slipper lobster

Filet steak with red peppercorns and porcini or sea bass in a crust of Cervia salt with a courgettes and leek tart

Tiramusu

Coffee and tea

Croissants and toast

Alpine butter, organic marmelade, jams and confit

Ham (cooked)

Sliced cheese

Freshly squeezed orange and pineapple juice

Scrambled eggs with bacon

Assorted cereals and greek yogurt

Fresh fruit platter

Pancakes with honey and torta della nonna

Assortment of salami Lucchesi with crostini (grilled or toasted bread with various toppings) and Percorino cheese or parcels of baking parchment with sea food

Paccheri (large tubes of pasta originated from the Campania region) with a cream of buttered courgettes and tomatoe confi or risotto with fruits of the sea

Tagliata of beef (roughly sliced) with vegetable graten or swordfish with olives and capers

Strawberries with vanilla ice cream

Prosecco, assorted fruit juice, still and sparkling water | Assortment of canapès (tarts, small sandwiches, vol au vent and savoury mille foglie pastries)

Culatello ham from Zibello with burrata cheese, fresh tomatoes and toasted pinenuts or octopus with a cream of peas and asparagus

Ravioli stuffed with Tropeas onions and parmesan aged for 36 months or linguini pasta with prawns and slipper lobster

Filet steak with red peppercorns and porcini or sea bass in a crust of Cervia salt with a courgettes and leek tart

Tiramusu

Coffee and tea

Croissants and toast

Alpine butter, organic marmelade, jams and confit

Gammon, Tuscan salami, smoked salmon and parma ham

Fontina cheese and buffalo ricotta

Freshly squeezed orange juice and fruit smoothies

Scrambled eggs with bacon

Assorted cereals and greek yogurt

Fresh fruit platter

Pancakes with honey and maple syrup, apple cake and dried fruit

Carpaccio of Chianina beef with selected herb, pear and parmesan shavings or panzanella with Tuscan bread, marinated king prawns and burrata cheese

Risotto with pecorino cheese from the Garfagnana cooked in a Chianti sauce or ravioli with prawns, cream of courgettes bottarga and olive oil from Lucca

Tagliata of Kobe beaf with tomato graten or fresh diced red tuna in stir fried with sesame seeds served with caramelised Tropea onions and stracciatella cheese

Puff pastry filled with cream and pine nuts

Prosecco, Aperol or Hugo Spritz, assorted fruit juices, still and sparkling water | Venere black rice with marinated sea bream fillets, white fish with guacamole, tarta of Fassona beef with capers and Dijon mustard or mini sandwiches with felino salami and an artichoke sauce

Smoked goose breast with blueberry sauce and brioches or buffalo ricotta mousse with cuttlefish filange and a prawn and mussel sauce

Spaghetto alla gricia (an iconic pasta dish from the Lazio region, comprised of guanciale (cured pork jowl), Pecorino Romano and black pepper) or tagliolini Campofilone all'a-stice (pasta with lobster)

Tournedot of Chianina beef with Colonnata lard and mornay fennel or sea food with fresh fruit and vegetables of the season

Meringue with forest fruits

Croissants and toast

Alpine butter, organic marmelade, jams and confit

Ham (cooked)

Sliced cheese

Coffee and tea

Freshly squeezed orange and pineapple juice

Yogurt

Fresh fruit platter

Mozzarella and Tuscan ham or hot sea food salad

Tortelli Lucchesi (ravioli) with Chianina beef bolognese or paccheri (large tubes of pasta) alla trabaccolara with a sauce of fish, tomatoes, parsley, garlic and chilli pepper

Senese pork with vegetable graten or parcels of sea food

Mandarin ice cream with forest fruits

Vegetable tart on a fondue of parmesan cheese and tomato confit or stuffed squid with a cream of yellow potatoes

Cavatelli (small pasta shells) with cacio (grated Pecorino Romano cheese) and pepper or mezze maniche (circular tubes of pasta) with prawns and pesto

Roast beef with vegetable ratatouille or gazpacho with slices of fish

Tiramusu