Fingerfood & Canapes

• Tuscan bread salad
• Italian bean salad with white beans and cherry tomatoes
• Pulpette Al Sugo: Meatballs with chunky tomato sauce
• Octopus salad with celery, potatoes, and parsley dressing
• Honeydew melon with Parma ham and Parmesan shavings
• Marinated salmon with asparagus salad and avocado cream
• Pomodorro e Buratta in a glass with pesto Genovese and ciabatta crackers
• Carpaccio rolled with Parmesan and arugula on breadsticks
• Antipasti mix with Parmesan chips and croutons
• Salmon tartare with fennel salad and orange fillets
• Beef tartare with quail egg and baked capers
• Ricotta cream with eggplant and olives
• Taleggio with figs and grapes

Italian sophistication in one bite.

• Crostini with Truffle Ricotta
  Toasted bread with ricotta, truffle oil, toasted pine nuts, and lemon zest.
• Canapé with Vitello Tonnato
  Thinly sliced ​​veal on toast, refined with tuna cream and baked capers.
• Polenta Bites with Gorgonzola & Pear
  Fried polenta cubes topped with sweet Gorgonzola cream, pear slices, and thyme honey.
• Tartlets with Caponata
  Mini shortcrust pastry baskets filled with Sicilian vegetable ragù, basil, and pecorino.
• Crostini with Salsiccia e Fichi
  With sausage, ricotta, and fresh figs – sweet, spicy, and aromatic.
• Mini Focaccia
  With tomato pesto, melted mozzarella, and oregano.

For connoisseurs – finely balanced flavor combinations.

• Arancini Minis
  Small risotto balls filled with mozzarella and peas or other fillings, deep-fried until golden brown.
• Involtini di Zucchine
  Grilled zucchini strips stuffed with ricotta, lemon zest, and mint.
• Bresaola Rolls with Arugula Cream
  Air-dried beef and a filling of arugula cream cheese and Parmesan shavings.
• Mini Piadina with Taleggio
  Filled, rolled piadina pieces with Taleggio cheese, pear, and walnut crumble.
• Crostini with Lardo & Rosemary Honey
  Spicy-sweet delight with wafer-thin lardo, honey, and fresh rosemary.
• Tortellini Skewers
  Cold tortellini with pesto, cocktail tomatoes, and mini mozzarella on wooden skewers.
• Caponata on Polenta Slices
  Baked polenta as a base, topped with spicy caponata and basil leaves.
• Frittata Bites with Pecorino & Spinach
  Italian omelet cut into cubes, with robust pecorino and marinated baby spinach (vegetarian)

A sumptuous foray into Italian finger food.

• Mini Calzone with Tomato & Mozzarella
  Small pastry parcels with melted cheese, oregano, and a fruity tomato sauce (Vegan & Vegetarian)
• Carpaccio Rolls
  Tender beef fillet stuffed with arugula, Parmesan, and lemon oil.
• Pizzette
  Mini pizzas with toppings like salami, mushrooms, or Caprese – ideal for a stand-up reception (also for vegetarians)
• Bruschetta with Porcini Mushroom Cream
  Hearty and aromatic – with sautéed porcini mushrooms and truffle mayo (Vegan)
• Canapé with Salmon & Lime Mascarpone
  Smoked salmon on lemon mascarpone with dill and crostini.
• Parmigiana Bites
  Small towers of eggplant, tomato sauce, and melted Parmesan (vegan options available)
• Ricotta and Herb Cannoli
  Heart-filled cannoli with ricotta, sun-dried tomatoes, and basil (vegetarian)
• Mini Frittelle di Baccalà
  Golden cod balls with lemon aioli.
• Polpette all’Italiana
  Small meatballs made from beef and veal, seasoned with herbs and pecorino.
• Tramezzini Misti
  Triangular mini sandwiches with a variety of Italian fillings—e.g., tuna and olives, egg pesto, or prosciutto and arugula.

Small classics with Italian soul.

• Bruschetta al Pomodoro
  Crispy baguette with marinated San Marzano tomatoes, fresh basil, and garlic olive oil.
• Mini Caprese Skewers
  Cherry tomatoes, buffalo mozzarella, and basil on a skewer, refined with a balsamic reduction.
• Grissini con Prosciutto di Parma
  Grissini with wafer-thin Parma ham – simple yet sophisticated.
• Olives & Pepperoncini Trio
  Small jars with marinated olives, stuffed pepperoncini, and Mediterranean-style pickled vegetables.