Pasta Bolognese

Butter chicken with basmati rice and raita.

Rigatoni all'Amatriciana - Roman pasta dish with red onion, pancetta and rosemary in red wine and tomato as well as pecorino romano and good extra virgin olive oil.

Large breaded crebinet with stewed carrots and peas, small potatoes and sour.

Risotto bianco with anderagu like in Venice and orange gremolata, parmesan and pea shoots.

Boeuf Bourguignon and mashed potatoes with butter and parsley.

Chevre chaud - warm goat's cheese on good bread with pesto and frisée, olives, tomato, cucumber, walnuts and vinaigrette.

Penne alla vodka with parmesan, parsley and good extra virgin olive oil.