Assortment of deli meats
Lunch: Gazpacho with garden vegetables and a zucchini pancake with sage
Dinner: Eggplant Bonifacian style with crushed tomatoes and basil
and its crushed tomato with basil
Lunch: Beef chuck with citrus fruits from the estate
new potatoes with panzetta, vegetables of the moment
Dinner: Roast pig cooked over a wood fire, juniper berry sauce
Creamy polenta, vegetable fricassee with mushrooms
Aperitif (peach wine), carafe of water, pitcher of red wine, coffee and digestif