Italian cuisine: Main Course
- Asparagus with home-smoked ham, horseradish, sauce with hard boiled egg and new potatoes
- Asparagus with parmesan and brown butter
- Beef roulades with yellow boletus mushrooms on Marsala sauce
- Beef stew with tomatoes and olives
- Braised beef in red wine
- Braised beef in red wine with vegetables rice
- Braised beef roulades with tomatoes
- Braised beef steak with cooked vegetables
- Braised leg of lamb with lentils
- Braised leg of rabbit with artichokes and chanterelles on polenta with fontina cheese
- Braised rump in red wine
- Braised shoulder of beef in red vine with celery purée and bread dumpling timbale
- Braised shoulder of rabbit on parsley risotto with vegetable gravy
- Braised slice of pork shank on sautéed vegetables
- Braised slice of veal shank Milan style
- Braised slice of veal shank, Milan style
- Braised veal cheek on tuna sauce and polenta with gorgonzola
- Breast of guinea fowl on braised vegetables with rosemary gravy
- Breast of guinea fowl on polenta with provençal stew of vegetables
- Breast of guinea fowl on sautéed chicory with raw ham
- Breast of quail in bacon on kohlrabi purée, Savoy and red rice
- Breast of quail in potatoe cout with rosemary
- Breast of quails sautéed with marinated chanterelles
- Broiled lamb cutlets
- Calf's kidney sauté in bacon with shallots
- Calf's liver brochette
- Calf's liver in herb breaded
- Calf's sweetbreads sautéed with beans, sweetcorn and pearl onions
- Calf's tongue in piquant sauce and stuffed pig's trotter on lentils
- Capon with rhubarb ravioli on liver sauce
