WITH HONEY-MUSTARD SAUCE

WITH CARAMELIZED ONIONS AND RAISINS IN RED WINE

AND BALSAMIC CREAM

WITH CHICKEN, SALAD AND A TOUCH OF BALSAMIC VINEGAR

WITH PORK TENDERLOIN PAINTED WITH ALI-OLI SAUCE

WITH SALMON, PHILADELFIA CHEESE AND RUCULA SALAD

WITH GOAT CHEESE AND CARAMELIZED ONIONS

WITH TOMATO AND MOZZARELLA

WITH PATE PEPPER WITH CARAMELIZED ONIONS

WITH BEEFTENDERLOINSTRIPS

CARBONARA

WITH PRAWNS, GARLIC, OIL AND HOT PEPPERS AND PARMESAN

WITH FRIED CAMEMBERT

WITH TOMATOSAUCE AND CHEESE