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

Spaghetti 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'astice (pasta with lobster)

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

Meringue with forest fruits

Prosecco, assorted fruit juice, still and sparkling water | Assortment of canapés (tarts, small sandwiches, vol-au-vent and savoury millefoglie 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 Tropea 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

Tiramisu

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

Tiramisu