Italian cookery course – Menu – Franco Palandra This is an example of dishes that you might prepare; It can change subject to season and availability: Antipasti Antipasto estivo Sformato di carciofi Patate, scamorza, e tartufo Tartalletta di zucca con cipolle rosse e balsamico e zucchini pesto Starters Summer starter with Parma ham, cantaloupe melon, tomatoes, buffalo mozzarella cheese, with pesto dressing served on parmesan basket. Artichokes or zucchini pudding with Burrata cheese Twice baked potato with truffle, Scamorza cheese and crispy savoury meringue Butter nut squash tartlet with red glazed onion on zucchini pesto bed with restricted balsamic vinegar Primi piatti Involtini di spaghetti con melanzane Ravioli di ricotta e spinaci burro e salvia Pici al sugo di nana in bianco – cinghiale o carne Gnocchi ai fiori di zucca Trofie al pesto Primi piatti Eggplants stuffed with baked spaghetti, tomatoes and mozzarella. Home made ravioli stuffed with ricotta and spinach served with a butter and sage sauce Classical Tuscan spaghetti served with lean duck ragout sauce or Bolognese sauce or wild boar ragout Fresh potato gnocchi served with squash blossoms, saffron, Italian sausages and cherry tomatoes. Trofie pasta served with basil pesto and marinated tomatoes.