Italian cuisine: Warm hors d'Å“vres
- Tortelloni filled with yellow boletus mushrooms and sugar peas
- Truffle risotto
- Turnover filled with courgettes, tomatoes and mozzarella
- Variety of gnocchi of Savoy cabbage, pumpkin and beetroot
- Variety of potato dumplings with green asparagus in parmesan nests
- Vegetable and cheese-filled tortelloni on truffled butter sauce
- Vegetable crêpes
- Vegetable lasagne au gratin
- Vegetable pudding with gorgonzola and tomato cream
- Vegetable risotto
- Vegetable risotto in parmesan basket
- Vegetable risotto with fried cheese raviolo
- Vegetable-filled raviolo on a light chicken sauce
- Vitalis risotto with diced vegetables
- Walnut dumplings on autumn ratatouille
- Walnut pudding in light cheese sauce
- Wheat risotto with rye and herbs
- Wholemeal noodles with nuts and rocket in gorgonzolasauce
- Wholemeal noodles with oxtail ragout
- Wholemeal risotto with oats and green asparagus
- Wild rice risotto with vegetables and morels
- Yellow boletus mushroom pudding on creamed herb sauce with grilled mushrooms
- Yellow boletus mushroom ravioli with sauteed diced tomatoes with mushrooms
- Yellow boletus mushroom soufflé with basil and tomatoes
- Yellow boletus mushroom soufflé with garlic sauce
- Yellow boletus mushrooms-filled ravioli on saffron sauce with chervil
