Italian cuisine: Warm hors d'Å“vres
- Fresh herb risotto with breast of quails
- Fresh herb risotto with game stew
- Fresh herb risotto with kid stew
- Fresh herb risotto with roast breast of quail in lard
- Fresh herb risotto with rosa fillet of cerf
- Fresh herb tagliatelles with game ragout
- Fresh tagliatelle with vegetables on yellow boletus cream
- Fried and grilled yellow boletus on polenta
- Fried crêpe roulades stuffed with cheese and tomato on sauteed vegetables
- Fried mozzarella toast on tomato sauce
- Fried noodle timbale with green peas and minced meat sauce
- Fried raviolo filled with potato and cheese
- Fried raviolo filled with sauerkraut
- Fried raviolo filled with spinach and cheese
- Fried rice dumplings on tomato sauce
- Fried rice dumplings on turmeric sauce
- Fried rice dumplings Sicilian-style
- Fried rice dumplings with mozzarella on tomato sauce
- Fusilli with vegetables and capers sauce
- Game liver mousse, voul-au-vent with mushrooms sauce and raw ham
- Game-filled ravioli on chivet sauce
- Gnocchi de potatoes with carpet shells and vegetables
- Gorgonzola ravioli with radicchio on sweet peppers sauce
- Gorgonzola-filled ravioli with vegetable julienne in cream sauce
- Grains of wheat risotto with vegetables and grilled breast of quail
- Gratinated macaroni
- Gray cheese dumplings on warm cabbage salad with lard
- Green and white noodles with yellow boletus cream sauce
- Green and yellow noodles with salmon strips
- Green and yellow pasta peasant-style
