Lunch

Fettucine with Trapanese Pesto

Dinner

Uni Pasta

Dinner

Salt Block Seared Scallops with Papperdelle in Traditional Carbonana, with Arugala, Truffles and Raspberries

Breakfast

Dutch Baby with Peach and Marsala Sorbet with Apples

Lunch

Coconut Bread Baked Tofu with Avocado and Pear on the Side

Breakfast

Polenta Fried in Olive Oil with Fried Eggs and Tomatoes Sauted with Rosemary

Lunch

Figs wrapped in Bacon with Cod and Green Beans

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