Italian cuisine: Warm hors d'Å“vres
- Parmigiana risotto
- Parsley noodles with mussels and tomato concasse
- Parsley noodles with shrimps
- Pear ravioli with sheepis cheese and poppy-seed
- Peppers risotto with gorgonzola
- Pissenlits-fillet ravioli with bacon on chive sauce
- Polenta gratin
- Polenta ravioli filled with raw Parma ham and mascarpone
- Potato and pumkin gnocchi with shrimps and braised cherry tomatoes in parsley sauce
- Potato gnocchi 'Piemontese'
- Potato gnocchi of beans sauté with crab
- Potato gnocchi stuffed with gorgonzola in chive sauce
- Potato gnocchi with green asparagus and fine meatballs
- Potato gnocchi with mozzarelline and cherry tomatoes
- Potato gnocchi with raw ham, tomatoes and pesto
- Potato gnocchi with rocket pesto sauce and cherry tomatoes
- Potato gnocchi with sage
- Potato gnocchi with smoked goose breast and rocket in gravy
- Potato gnocchi with smoked goose breast, rocket and mushrooms in gravy
- Potato gnocchi with tomatoes and basil
- Potato ravioli filled with rabbit in yellow boletus mushrooms sauce
- Potato ravioli with chanterelles filling on sauteed leek and bacon strips
- Potato ravioli with ham and leek on a tomato cream
- Potato ravioli with wild salmon-filling on dill cream sauce
- Prawns salad of tomatoes, pesto and white beans
- Pudding of aubergines
- Pudding of aubergines on peppers sauce
- Pudding of polenta
- Pumkin-filled ravioli with brown butter
- Pumpkin gnocchi with wild hare ragout and chanterelles
