Buffet Menu - wine not included
€ 165,00 per person

Appetizers
Sparkling wines and tasty appetizers 

- BUFFET CHOICES -

Starters 1

Bruschetta with Castle's extravirgin olive oil

Stuffed potatoes with goat cheese, thyme and crunchy bacon

Octopus Washers

Green Beans and spicy tomatoes

Tuscan cold cuts and typical cheeses
sliced cold meats ; parma ham, soppressata, wild boar sausages, salame, capocollo pecorino cheese-sheep-s milk cheese and caciotta cheese-cow-s milk cheese

Pinzimonio (oil dip) of vegetable in glass

Vegatable Cakes 

Starters 2

Tuscan Bruschettas

Octopus Salad

Marinaded anchovies

Beans with Castle Olive Oil

Salmon carpaccio

Smoked Tuna fish Carpaccio

Fried Polenta (mush) Crouton and codfish mousse

Green Beans with green beans pie with mascarpone cream

Salty Wild turnips with garlic and stripes of cooked squids 


First course Table (Choice of two)

Cannelloni with ricotta and herbs with Bolognese sauce

Conchiglioni (type of pasta) with vegetables

Lasagne with basil and clams pesto

Risotto with porcini mushrooms and pork (cinta sinese) sausages

Big Tortelli pasta with a game Bolognese sauce

Pennette pasta with tuna fish and Pachino tomatoes 


Second Course Table (Choice of one)

Wild boar in salmi sauce with marinated olives

Meat braised in Marsala sauce with mashed potatoes and black truffle sauce

Delicacies of spicy veal

Tuna fish chops with peanuts and bread crumbs


Lemon Sorbet

Coffee 




 

A Typical Italian Banquet Menu
€ 200,00 per person

THE BACCHUS CORNER:

White wine

Spumante (Dry italian sparkling wine)

Prosecco di Voldobbiadene

Spritz

Bellini and Rossini Cocktails (on request)

Aperol

Fruit juice

Non alcoholic beverages 


THE FANCIFUL CORNER:

Pappa al pomodoro (traditional tuscan tomato and bread soup)

Sicilian cannoli filled with seasonal vegetables

Mortadella cubes with pistachio puffs

Creamed Baccal - (salted codfish) with mint gaspacho

Rabbit pat - with olive gelatin

Fish cous cous

Passion fruit marinated salmon

Shrimp cocktail with pink sauce

Olives and octopus with potatoes parmentier

Tartufini di caprino (little got milk cheese ball)


THE BUTCHER CORNER:

Norcia Prosciutto cut by hand in front of the guests

Finocchiona (traditional tuscan salami with fennel seeds)

Mortadella IGP (bologna)

Bresaola (air-cured beef)

Speck (Northen Italian smoked ham)

Ciauscolo (soft cold cut from Le Marche)

Lardo rosa (pink salt and herb-cured lard from Colonnata)

Pancetta steccata (salt and herb-cured bacon - to be eaten raw like prosciutto) 

and

Parmigiano Reggiano aged 24 months

Treccia di mozzarella (braided buffalo mozzarella)

Toma piemontese (traditional cow milk cheese from Piedmont)

Pecorino toscano (tuscan sheep milk cheese)

Pecorino di grotta (sheep milk cheese aged in natural caves)

Gran Sardo (sheep milk cheese from Sardinia make with the same technique use for Parmigiano)

Selection of fresh goat milk cheeses

Blue Cheese from Monviso 


BREADS

bread sticks, taralli, natural bread, focaccia bread with tomato, oil and rosemary