Week 04 (26–28.01)

Wednesday 26.01

Lasagna vegetariana (L)

Zucchini, eggplant, bell pepper, beshamel, pasta sheets and parmigiano reggiano.

Pasta con pesche e gorgonzola piccante

Pasta with gorgonzola cheese, peach, cream and turmeric.

Risotto allo zafferano (L)

Arborio rice shaded in white wine with, butter, saffron and parmigiano Reggiano.

Thursday 27.01

Lasagna al salmone (L)

salmon, beshamel, pasta’s sheets and parsley.

Pasta al ragù (L)

Carrot, celery, onion, tomato sauce, pork and beef minced meat, pasta and parmigiano reggiano.

Pasta coi broccoli (V)

Pasta with roasted broccoli, chilli flakes, garlic and lemon zest.

Friday 28.01

Lasagne con funghi e spinaci (L)

Pasta sheets, champignon mushrooms, spinach, bechamel, black pepper, and parmigiano Reggiano.

Spezzatino di Manzo (L)

Stew of Finnish beef with potatoes, carrot and celery.

Pasta al pesto genovese (L)

Pasta, basil, olive oil, parmigiano reggiano and pine nuts.

Lunch 13

Tiramisu’ 8

Espresso 1,5

Italian Way = lunch + wine + espresso 18

*Pastas and paninis can be ordered gluten free

L = lactose free
LL = low lactose
V = vegan
G = gluten free
N = nuts