The evening kicks off with a shake & pour lesson where I will guide you through on how to make your seasonal martini. As you sip your drink and get to know your fellow guests, a trio of tasting appetisers will follow soon: a bruschetta with organic cherry tomatoes and balsamic vinegar, grilled aubergines marinated in olive oil, garlic and chilli dressing, together with prosciutto ham and melon. Then pasta lovers will go crazy over the penne with smoked pancetta, roman zucchini, rosemary and parmesan. Main course and side dish are a Roman-classic: saltimbocca (veal escalopes with prosciutto and sage leaves), accompanied by lettuce salad, served with fennel, black olives and orange. Exclusively for your sweet tooth, a home-made panna cotta. Espresso coffee and digestif will get you ready for the journey back home.
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