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SECOND COURSE
DESSERT
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SECOND COURSE
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Pork with new potatoes and roasted vegetables
Fish with a tomato and bread soup and sautéed chard
Pork tenderloin stuffed with provola cheese, new potatoes and beans
Filetto di tonno alla griglia con fagioli cannellini, dressing allo zenzero e crescioni
Filetto di maiale in crosta con carciofi confit, salsa di topinambur e erbe bruciate
Costolette e spiedino di agnello con patate farcite, fave saltate e salsa alla camomilla
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