Italian cuisine
- Black tagliolini with cuttlefish and sugar peas
- Black tagliolini with king prawns and tomatoes in lemongrass sauce
- Black truffles ravioli with cream sauce
- Black vegetable-filled ravioli on a fine parsley sauce
- Blackcurrant sorbet
- Blackcurrant sorbet
- Blueberry parfait on white chocolate sauce
- Blueberry savarin with polenta ice-cream
- Blueberry- and strawberry parfait on a white chocolate sauce
- Boiled potatoes
- Bombe
- Bombe Nesselrode
- 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 cuttlefish
- Braised gilthead in lime sauce
- 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 sea bass fillet with artichokes, potatoes and black olives
- 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 tomatoes with basil
- Braised tuna in red wine
- Braised tuna with green peas
