CANAPÉS

– Small pieces of toasted sourdough bread coated in extra virgin olive oil – 

-With Mushroom
Topped with a sauce made with dried porcini mushrooms, fresh chestnut mushrooms, shallots, a splash of sherry, fresh thyme and cream. A Vegan option is available.
   

-With Aubergines
Topped with a sauce made with roasted aubergines, black olives, capers, fresh basil and sun dried tomatoes.
    

– With grilled Aubergines
Dressed with fresh rosemary, chilli and garlic
   

-With grilled Courgettes
Dressed with fresh mint and garlic
 

– With grilled Peppers
Dressed with  anchovies, capers and fresh basil

-With Parma Ham, ricotta and homemade pesto

-With Chard and Parmesan
Topped with swiss chard blanched and fried in garlic and olive oil and shavings of Parmesan. A Vegan option is available.
 

-With Spinach and garlic
Topped with spinach blanched and fried in garlic and olive oil.
 

-With Olives and rosemary
Topped with a black olives and rosemary paté and ricotta cheese.

With ricotta cheese, caramelised Beetroots, and homemade pesto.

With Artichokes, preserved lemons and Parmesan cheese.

Crostini with Tuna, capers and red onion
Topped with very good quality tin tuna, red onions, capers and basil and dressed with red wine vinegar and extra virgin olive oil.

– Warm bites of baked polenta –

Topped with a mushrooms sauce
Sauce made with dried porcini mushrooms, fresh chestnut mushrooms, shallots, a splash of sherry, thyme and cream, served warm. Vegans and dairy free options are available.
  

Topped with gorgonzola cheese
Served warm.
 

Topped with Parma Ham,
 Rocket and Parmesan cheese, served warm.

Aubergines rolls
Grilled aubergines filled with fresh tomatoes, mozzarella, parmesan cheese and basil, rolled up, covered in breadcrumbs flavoured with homemade pesto and baked in the oven. A Vegan option is available.

Asparagus and Parma ham
Grilled asparagus tips coated in Parmesan cheese and wrapped in Parma Ham.

Leeks Filo parcels
Filled with caramelised leeks.
    

Courgette tart
A very delicate and light Tart from Parma made with lots of courgettes and onions, delicious ricotta cheese from an Italian producer and plenty of parmesan, wrapped in shortcrust pastry) served cut in small squares.
  

Meatballs
My mum’s meatballs made with mince pork and beef, thyme, parsley, garlic, parmesan cheese and nutmeg, fried and then coated in a tomato sauce with plenty of capers from my mum’s garden near Lucca and basil.

Baby Peppers 
Filled with tuna, capers and parsley and dressed with white wine vinegar and extra virgin olive oil.
  (depend on availability)

Stuffed Fresh Tomatoes
Long San Marzano tomatoes cut in half and filled with good quality tinned tuna, red onions, capers and fresh basil and dressed with extra virgin olive oil and red wine vinegar.
  

Onion frittata rolls. Parcels of very thin frittata
With caramelised onions spread with ricotta and rocket.
  

 Peppers and Feta Frittata
A deep tortilla made with sweet and sour yellow and red peppers, feta cheese and plenty of fresh mint, served cut in small squares.
  

Pizzette bianche with Peppers
Small white pizzas topped with lightly fried peppers and onions, mozzarella cheese, capers and basil.
 

Chicken Rosemary Bites
Chicken breast cut in small pieces and coated in breadcrumbs flavoured with lemon rind, rosemary and parmesan Cheese and baked in the oven.