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- Red pepper Esmeralda
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- Starter
- Spicy lentils balls with yogurt dip and pink peppercorn
- Chickpea Hummus
- Farro balls with vegetables
- Buckwheat and broccoli balls
- Quiche with barley, asparagus and bottarga
- Chickpea cream and octopus
- Umbrian ancient bean dish
- Pureed lentil soup with curry
- Focaccia bread with whole grain buckwheat flour
- Lentil salad
- First courses
- Grandmother’s tasty Farro
- Organic whole grain fettucce with black truffle
- Organic whole grain penne with avocado, ginger and red pepper
- Riccette with ricotta cheese and saffron
- Quick cooking soup with Porcini mushrooms
- Tricoloured Fusilli with olives and cherry tomatoes
- Semolina ciriole “alla ternana”
- Strangozzi with fresh fava beans, little squid and smoked ham powder
- Egg cirioline with mushrooms
- Farro penne with artichokes, feta cheese and mint
- Farro fettuccine with vegetable salad and bergamot
- Farro ciriole with anchovy, wild fennel and bread crumbs
- Fusilli giganti with spinach cream and shrimp
- Torcetti with eggplant cream and bread crumbs
- Egg strangozzi with salmon and lime
- Farro cameroni with cheese and black pepper
- Summery farro with aromatic caper brittle
- Barley with cheese over a zucchini cream and crisp bacon
- Semolina Ciriole with yellow tomatoes
- Organic semolina Fettucce with burrata, cherry tomatoes and aromatic herbs
- Farro ciriole with fava bean pesto and mint
- Farro fettuccine with wild asparagus and red chilli
- Farro fusilli giganti with basil pesto and cashews
- Barley with shrimps, fava beans and dried tomatoes
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