Option 1

• Hot and cold Neapolitan appetizers,

• Chianina beef carpaccio with wild arugula, Vesuvian cherry tomatoes, and shaved Grana cheese,

• Duo of first courses:
  - risotto with yellow cherry tomatoes and shrimp on a Campania buffalo mozzarella crisp;
  - “Nerano”-style ravioli with zucchini sauce and melted Provolone del Monaco cheese,

• Grilled beef fillet with gratin potatoes and eggplant roll,

• Dessert: Tiramisù.

Option 2

• Hot and cold Neapolitan appetizers,

• Tagliatelle with squids on a creamy Sorrento tomato velouté, with crispy basil bread; Cetara anchovy stuffed with provola cheese and potatoes, served with lemon mayonnaise; glazed octopus on creamy potatoes with a balsamic reduction,

• Duo of first courses:
  - Calamarata pasta from Gragnano with yellowfin tuna, Gaeta black olives, wild capers, and red and yellow Piennolo cherry tomatoes;
  - Risotto with Sorrento citrus fruits,

• Seared fish fillet with citrus sauce, potato mash, and stewed vegetables,

• Dessert: Lemon Delight (traditional lemon dessert).

Option 3

• Hot and cold Neapolitan appetizers,

• Grilled seasonal vegetables with local cheeses,

• Duo of first courses:
  - Risotto with yellow cherry tomatoes and stracciata of Campania buffalo mozzarella;
  - “Nerano”-style ravioli with zucchini sauce and melted Provolone del Monaco cheese,

• Eggplant Parmigiana with cherry tomatoes and roasted potatoes,

• Dessert: Tiramisù.