Put aspic in water and ice.
Heat the passito wine up (55°C), add the aspic and leave thicken.
Make the salad up with the aspic “a brunoise” and the mint leaves.
Crush together lime and brown sugar, add cachaca and melon juice, strain and put in the fridge just before serving.

Melt the butter with the herbs, let them steep for 20 minutes, and take the herbs off.
Cook the potatos “piadine” into a nonstick pan, cook slowly with the butter’s infusion antile they brown. Take your piadina and put it on blotting paper. Keep them warm.
Cut the toma chees with the specific millstone and set it apart.
mix the atichokes with lemon verbena souce, parsley, garlic oil and citrus and celery salt.
Mix rocket with Giachi oil and a bit of mountain herbs salt.

Add salad to the melon in the special glasses, add some shakered ice-melon juice.
In the meantime make the sandwich with warm piadinas, artichokes salad, rocket, Prosciutto di Parma DOP and toma cheese; add another potatos’ piadina and serve as you can see from the picture.

1) Norway lobsters
Shell lobsters, leaving the tail. Take the intestinal guts away.
Envelop tails in Prosciutto di Parma slices.

2) Salad
Mix the apples, already cut, with celery and red currants. Dress with salt, sugar, lemon juice and extra virgin olive oil.

3) Vinegrette
Emulsfy in a pan all the prepared ingrdients

4) Reduction
Put in a casserole all the ingredients. Mettere in un casseruola tutti gli ingredienti.
Reduce half of the Fare ridurre della metà.
Fare raffreddare.

5) Herbs oil
Mix all the ingredients in a mixer and leave the mixture cool in cold water and ice.
Finishing and presentation
Put the “misticanza” salad in the center of the plate and add the apples’ salad on the top
Quickly brown the enveloped tails with some oil. Put the tails on the apples’ salad’s top.
Decorate with the vinegrett reduction and some honey.
Trim with some herbs oil and some fried leeks on the top of the tails.

Chef Massimo Ferrari

Deeply clean the mushrooms and dry them in the salad shaker; brown some sprigs of thyme in a pan with some oil and sautè mushrooms adding butter. Add salt and pepper, leave mushrooms to cool and chop them. In the meantime clean the hotel rack cut 4 medallios with bone. Take the Prosciutto di Parma and take some aromatic fat out, chop it with some lemon rind and add half of the mushrooms prepared before. Chop some Prosciutto di Parma slices, grate some lemon rind and with this filling, stuff the green olives and bread them (flour, egg, grated bread). With the left mushrooms prepare the sauce, adding some meat stock and mix everything adding oil and strai everything with a medium colander. Heat a pan, dress and spice the meat and cook it with some extra virgin oil. Cover the upper part with mushrooms, bake it for 5 mins. with tomatoes. In the meantime fry olives.

Dry the lamb chops and decorate the plate with the sauce, the olives and rest the lamb chops on it placing the Prosciutto di Parma veils side by side.
Decorate with the cherry tomato, herbs and a drizzle of oil.
Serve warm.

Peel potatoes and boil them in salt water.
Mash them up with the colander and dress them with 50gr butter, eggs, parmigiano Reggiano, pepper and little salt.
Cut finely the Prosciutto di Parma and chop the mozzarella.
Grease a pan (25 cm in diameter) with butter, and add breadcrums (taking the surplus off).
When the mixture will be warm, take some with wet hand and cove the bottom of the pan, creating a box. Fill this box in with Prosciutto di Parma, mozzarella chees, parsley and basil’s julienne.
Cover the box with the mixture left, dust some breadcrums and add some butter.
Bake (200° for 30-40 mins)until the surface will be brown. Take it out the oven for 10′ and turn it upside down on a plate and serve.

Peel cherry tomatoes, put them with asparagous in a earthen pan and add some salt, thyme, rosemary, sage, oil and abbamele. Cover and bake at moderate heat until they become soft.

Leave everything to cool.

Put Prosciutto di Parma fan-shaped, asparagous, mozzarella, cherry tomatoes and decorate with the cooking souce and herbs.

Cook just for a bit the onion with the butter in a pan.

Add rice and toast it for a minute.

Sprinkle rice with half-glass of white, dry and fruity wine and leave it evaporate. Sprinkle rice with some chicken stock and keep on adding it until the rice won’t be weel cooked.
In the meantime brown prawns with a drizzle of olive oil.

Cream it with goat’s chees, a thin Prosciutto di Parma julienne, grated lemon rind, a piece of thyme and just enough olive oil, used to brown prawns.
Cook until you reach the desired consistency.
Serve the risotto and decorate with additional Prosciutto di Parma’s slices.

Stone cherries and cut them in cubes.
Toast bread slices in a hot pan, spread some stracciatella chees on them, put on ham’s slices and cherries’ cubes.

Mix the ricotta chees until it becomes a cream. Cook tomatos and 50g butter in a pot, with a pinch of salt. Cube the mozzarella chees and cut up Prosciutto di Parma into little strips. Put everything in a tureen, adding 2 spoons of grated Parmigiani Reggiano and 3 spoons of cooked tomato’s flesh and then mix. Put the 4 crespelle on the worktop, and put in the center of each crespella a spoon of the filling obtained and close it as a puff pastry pocket. Spread a bit of tomato’s flesh on a baking pan and arrange on it the crespelle, add some tomato on each of them, a knob of butter and bake. When cooked, add some grated Parmigiano Reggiano.
Decoration: before serving, dress crespelle with some Prosciutto di Parma slices and some leaves of basil.

Chop half the onion and fry it with the pumpkin in a saucepan with a little oil without browning. Add a little broth, salt and pepper and finish cooking on low heat. When cooked, blend the pumpkin.
Finely chop the remaining onion half and the cured Parma Ham, and sweat them in half the butter. Add the rice, sauté it and then pour over the wine. Cook the rice, gradually adding hot broth. Season with salt and pepper.
10 minutes before the end of the cooking time, add the pumpkin puree to the risotto. When the risotto is cooked, add the cold butter, coarsely chopped macaroons and Parmigiano cheese.
Divide the risotto onto plates and decorate them with a slice of cured Parma Ham and macaroon crumbs.

Put the bulgur wheat or couscous in a heat-resistant bowl along with the vegetable broth and the spring onions. Add enough boiling water to cover the grains, then leave to soak and swell for 10 minutes.
In the meantime, preheat the oven to 190 ° C (170 ° C fan oven). Arrange the peppers halves, cut side up on a baking dish
in the bowl fluff up the bulgur wheat or couscous with a fork and stir in the tomatoes and parsley.
Spoon the mixture into the peppers and drizzle with olive oil. Bake for 15-20 minutes or until tender. Serve, topped with a slice of Parma ham Ferrari.