Theme Dinner

Cena a Tema

Thursday Themed Dinner

Theme dinner

Thursday November 13th, 2025

Menu performed by the students of Apicius International School of Hospitality.

With the globalization of the world, one of the first cultural exchanges took place in the kitchen. Food is changing: it absorbs new spices, flavors, and techniques to create something new. Our menu is designed to give you a taste of a possible future. Our chefs have worked to innovate the flavors and offer you something new; we hope you enjoy the experience.

Buon appetito!

€ 35,00 (or 10 Units)

Amuse Bouche

  • 3 bites from the world

    Fried rice paper topped with Mexican pear salsa

    Stewed dried tofu with chili garlic sauce

    Grilled pumpkin topped with smoked paprika romesco sauce

  • WINE

    OLIANAS

    Spumante Rosato Metodo Classico | 2022

    Cannonau 80%, Vermentino 20%

Appetizer

  • From North Africa to the Caribbean:

    Fried pork belly with Moroccan spices served with manioc and green plantains

  • WINE

    CASTELLO DEL TREBBIO “CONGIURA”

    IGT Toscana Bianco | 2024

    100% Vermentino

    Pinot Grigio 50%, Riesling 40%, Manzoni Bianco 10%

First Course

  • Italian pasta served with Thai dongyam sauce

    Made with shrimp, mussels and mushrooms

  • WINE

    TERRANTE “MATILDE”

    IGT Toscana Rosato | 2024

    100% Sangiovese

Main Course

  • Indian meets Indian:

    Chicken ancestral tamal with makhani gravy, cashews and butter

  • WINE

    GIRLAN “FASS Nr 9”

    DOC Alto Adige Schiava

    100% Schiava

Pastry

Cultures across the world are united through the joy provided by the sweet relief of dessert. This shared commensality at the end of a meal proves that globalization is at a peak. Embracing a culture’s heritage through use of spice, fresh fruit, and uncommon dessert ingredients was the focus of our pastry chefs. Please enjoy and savor the sweet moment.

Pre-Dessert

  • Spirit of India:

    Coconut Rice Soup with Mango and Papaya Chutney, Saffron Foam, and Coconut.

Dessert

  • Visions of Peru:

    Avocado Gelato with Cayenne Crumb, Maracuya Sauce, Chichamorada Gelee, and Fresh Gooseberries.

  • WINE

    ANGELO ANGIOI “SALTO DI COLORAS”

    DOC Malvasia di Bosa | 2020

    100% Malvasia di Bosa

Vegetarian, gluten-free, and lactose-free options will be available.