Tortello with a roasted tomato filling served with basil, celery and squash blossoms (v)

Lasagna with layers of goose meat sauce and creamy parmesan cheese

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Beetroot risotto served with berries and ground hazelnuts (v)

Duck prepared in orange, carrot, and lemon served with spinach

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Tofu marinated with soy, red turnip yogurt, and vegetable couscous (v)

Dolce buffet served after the cake cutting