Italian cuisine: Warm hors d'Å“vres
- Spaghetti pizzaiola-style
- Spaghetti timbale with crayfish, caraway butter and turnips
- Spaghetti with mussels and venus clams in white wine
- Spaghetti with venus clams
- Spaghetti with venus clams in white wine
- Spelt ravioli filled with scallops in courgette sauce
- Spelt ravioli filled with yellow boletus mushroooms in chive sauce
- Spinach and cheese dumplings with tomato sauce
- Spinach and cheese-filled ravioli with melted butter and parmesan
- Spinach dumplings in gorgonzola sauce
- Spinach dumplings with herbs salad and melted butter
- Spinach gnocchi on tomato sauce
- Spinach pudding on gorgonzola cheese cream
- Spinach ravioli in white truffle oil sauce avec Alba truffle
- Spinach ravioli with cheese sauce
- Spinach risotto with gorgonzola
- Spinach roll on gorgonzola sauce
- Spinach roulade with parmesan and brown butter
- Spinach spätzle with ham and gravy
- Spinach tagliolini in yellow boletus mushrooms sauce on parmesan basket
- Steamed squash blossoms stuffed with vegetable couscous and venere rice
- Strudel with mushrooms, cheese and ham
- Stuffed aubergines cornets on tomato and basil sauce
- Stuffed cheese ravioli with vegetables on watercress sauce
- Stuffed home-made ravioli with spinach and cottage cheese in light butter sauce and truffled cheese
- Stuffed home-made ravioli with truffles on sauteed vegetables
- Stuffed rice croquettes
- Stuffed spinach roll with fresh tomatoes and melted butter
- Tagliatelle
- Tagliatelle in crayfish cream sauce
