Italian cuisine: Warm hors d'Å“vres
- Ravioli stuffed with cherry tomatoes and mozzarelline on basil sauce
- Ravioli with aromatic pumkin filling, sage, brown butter and macaroons
- Ravioli with cheese filling and melted butter on tomato stew
- Ravioli with guinea fowl filling in light vegetable cream
- Ravioli with nut sauce
- Ravioli with onions butter
- Ravioli with wild mushrooms and truffles
- Raviolis filled with leek and duck on carots and celery sauce
- Raviolis filled with yellow boletus mushrooms and cheese on chive sauce
- Raviolis of king prawns and fresh cheese on white wine sauce
- Raviolo of yellow boletus mushrooms with melted butter and parmesan
- Red paprika noodles in olive oil, fresh basil, ewe's cheese and sauteed pine nuts
- Red wine risotto
- Ribbon vermicelli with parsley
- Ricotta cheese gnocchi with parmesan and brown butter
- Risotto Mantova style with pork sausages
- Risotto of green spelt and oatmeal with fresh yellow boletus mushrooms
- Risotto of mushrooms
- Risotto of mushrooms with fresh cheese quenelle with raw ham
- Risotto of pan seared king prawns and steamed chards
- Risotto of shrimps and prawns
- Risotto with a variety of seafish
- Risotto with apples and stuffed pig's trotter on cinnamon-nuts sauce
- Risotto with artichokes and black truffles
- Risotto with chicken livers, Champagne and black truffles
- Risotto with fillet of rabbit, apples and pumpkin seeds
- Risotto with lemon and thyme, artichoke in tempura and ham chips
- Risotto with quails
- Risotto with rocket, shrimps and sparkling wine
- Risotto with rosemary and lemon, scampi bisque and scotish salmon
