Volantino

WHITE KEFIR WITH BLUEBERRIES AND PUFFED SPELT MILK WITH BARLEY, TOASTED WHOLEMEAL BREAD WITH APRICOT AND GINGER COMPOTE PORRIDGE WITH PEARS AND ALMONDS CAPPUCCINO WITH BUCKWHEAT CREPES AND PUMPKIN JAM WITH GRAPES AND COTTAGE CHEESE AND RASPBERRIES BREAD AND TOMATO DRIED AND DEHYDRATED FRUIT BALLS YOGHURT WITH RASPBERRIES AND WALNUTS SALAD WITH EGGS, AVOCADO AND WHOLEMEAL BREAD CROUTONS HULLED OAT SALAD WITH SEASONAL VEGETABLES, STRAWBERRIES AND SEMI-RIPENED CHEESE TOASTED WHOLEMEAL BREAD WITH FRESH GOAT CHEESE, ASPARAGUS AND DRIED TOMATOES BROWN RICE WITH PEAS AND PAN-FRIED VEGETABLES SKEWERS OF PEARS AND ORANGES WITH DARK CHOCOLATE APPLE AND WALNUTS CARROT AND ORANGE SMOOTHIE SWEET WHOLEMEAL FOCACCIA WITH PLUMS MACKEREL IN SEED AND DRIED FRUIT CRUST WITH SWEET POTATO SALAD THURSDAY FRIDAY SATURDAY SUNDAY BAKED CUTTLEFISH WITH VEGETABLES AND GRILLED POLENTA BROAD BEAN PIE WITH SEASONAL VEGETABLES PAN-COOKED RABBIT WITH BROCCOLI AND CAULIFLOWER, CITRUS FRUITS AND ROSEMARY POTATOES DISCOVERING RED MEATS LET’S EAT WELL 23