Italian cuisine
- Oven cooked sole
- Oxtail goulash with polenta roulade
- Oyster mushroom risotto
- Pan seared fresh sheep's cheese in courgettes on sauteed cherry tomatoes
- Pan seared garfisch slice on mediterranean tomato stew, leek and polenta
- Pan seared pike-perch fillet on roasted potatoes and artichokes
- Pan seared red mullet fillets on black venere rice and celeriac purée
- Pan seared scallops and king prawns on black venere rice
- Pan seared scallops, king prawns and squid roulade on sautéed chards and celery purée
- Pan seared turbot roulade in raw ham on sauteed diced courgettes
- Pan-fried angler-fish on tomato and artichoke ragout
- Pan-fried angler-fish with tomato and black olives ragout
- Pan-fried catfish on sautéed tomatoes and artichokes
- Pan-fried frogfish with tomato sauce of olive and capers
- Pan-fried gilthead with fennel and bay
- Pan-fried gilthead with tyme and basil
- Pan-fried John Dory in vine leaves
- Pan-fried pike-perch fillet with jellow boletus, pea purée and cube-shaped fried potatoes
- Pan-fried pike-perch in Savoy cabbage leaves with sour cream sauce and bacon julienne
- Pan-fried scallop with thyme
- Pan-fried scallops in lard on roast potatoes
- Pan-fried seafood in spicy tomato ragoût
- Pan-fried seafood on tomato salad
- Pan-fried tuna fish with tomato and olive vinaigrette
- Pan-fried tuna steak with white wine sauce on vegetables
- Pan-fried tuna tartare on frisée and rocket salad
- Pan-fried yellow boletus mushrooms with herbs
- Pan-seared yellow boletus on polenta with grilled cheese
- Pancake of saffron, filled with spinach, mascarpone and gorgonzola on Schitaki mushrooms in sparkling wine sauce
- Panettone soufflé with honey sabayon and caramel ice-cream
