First Courses
Cepe and Rocket Salad	A light and simple salad combining spicy rocket (arugula) with nutty cepes (porcinis).
Fava Beans with Cilantro	Very hearty and simple side dish to use with meats and other heavy main courses.
Ciceri e Tria	Pasta and Chickpeas.  A unique combination of chick-peas and fried pasta.
Peperoni alle Acciughe	Bell peppers in Anchovy sauce.  Simple and beautiful.  If you like peppers, this one is for you!
Pasta con Melanzane e Basilico	Penne Pasta with Eggplant and Basil.  Absolutely delicious!  This interesting dish reminds you of lasagna and eggplant parmigiana.
Ravioli alle Uova	Egg Ravioli.  A VERY rich first course, this one could be your full meal if you have more than one.
Salmon Tartare	A stunning presentation of salmon, fresh dill and cucumbers make this a great starter or light lunch.
Gnocchi di Patate     con Bietole e Tartufo	This appetizing course combines gnocchi (potato pasta) with beets and truffles.
Risi e Bisi	The Venetian version of risotto with peas and pancetta... Delicious!
Sarde a Beccafico	Sardines like you've never had them; this is a very impressive first course.
Peperoni Ripieni	Beautiful stuffed peppers using a unique potato, pancetta and garlic stuffing.
Crostini al Balsamico	Paper-thin beef slices on crusty pieces of French bread make this an easy and charming opener.
Main Courses
Escabeche de Atum	Ceviche or Pickled Tuna.  Delicious sautéed tuna served cold for a great lunch menu.
Tiella di Patate, Riso e Cozze alla Barese	Baked potatoes, rice & mussels.  Hearty and filling, this is a traditional dish from Puglia, Italy.
Moules a la Mariniere	A very simple and flexible mussel dish from France.  Serve with crusty French bread.
Spaghetti alla Vongole	Perhaps our favorite dish, this classic with pasta and fresh clams is simple and perfect.
Picatta all' Aceto Balsamico	A quick and easy veal dish with minimum ingredients and tons of flavor.
Involtine di Melanzane con Capelli d'Angelo	A wonderful dish that is easy to prepare, quick to cook, and reflects the culinary influences of Sicily.
Desserts
Rosemary's Shortbread	From the Guide and Interpreter for our Luna Convento Cooking School, this is the perfect holiday treat.
Panna Cotta     with Wild Woods Fruit Sauce	A traditional Piemontese specialty, this light, silky egg custard is Italian for "cooked cream."
Crème Caramel	France's answer to Spanish Flan garnished with fresh fruits.
Miscellaneous
Rosemary Focaccia	A traditional Italian flat bread that is perfect for almost any meal.
Roasted Cepes     with Red Wine Vinaigrette	A great addition to meat dishes, this combination of cepes (or porcinis) and reduced red wine will impress.
Neapolitan Bolognese Sauce	A hearty sauce of veal and tomatoes that goes well with more structured pastas.