Lovely time in the hills south of Bologna, sunshine and fresh air and great views all around. A time to savor our plentiful buffet of appetizers: the last fresh herbs and organic vegetables sourced from nearby farms but also more robust fare like the scrumptious salami from the Lanterna di Diogene with homemade breads and breadsticks. A quiche with unusually combined ingredients: fresh peaches, rosemary and goat cheese from a nearby farm. A colorful dip of feta cheese with slivers of yellow and red peppers to scoop it up, stuffed mushrooms that are like cherries ...one after the other! A burst of Mediterranean flavours for the pasta salad with fresh tomatoes, sun-dried tomatoes and almonds pesto. Then the hot stuff: a mixed grill of chicken and pork in a spicy Caribbean marinade. We'll end sweetly with a tart with homemade fig jam and fresh goat ricotta with caramelized figs.
Buffet of Appetizers
Fresh yellow pepper slivers and feta cheese dip, stuffed mushrooms, fresh herbs and spices frittata
Peaches and goat cheese quiche, farm cured salami and prosciutto with homemade breads
Ziti pasta with sun-dried tomatoes, fresh tomatoes and almond pesto
A burst of mediterranean flavours
A touch of the Caribbean for the marinade of chicken and pork