Pickup dates: December 12 and 23, morning between 09:00-12:00. Both in Amsterdam and Nijmegen.

A light, fragrant and elegant culinary journey.

Tonno scottato "Soffio di Sicilia" - Lightly seared tuna with capers, lime & confit tomatoes

Crema di sedano rapa "Bianco d'Inverno" - Cream of celeriac with truffle oil

Black Angus al Barolo "Profumo di Langa" - Black Angus beef slow-cooked in Barolo wine, with artichoke, black garlic and sage

Tiramisù al cioccolato "Bosco di Mezzanotte" - Chocolate and berry tiramisu

Pickup dates: December 12 and 23, morning between 09:00-12:00. Both in Amsterdam and Nijmegen.

A complete and refined culinary journey.

Rillette d'anatra "Sera d'Inverno" - Rillette de Canard au Foie Gras with brioche and pear marmalade

Tortelloni di burrata e gamberi "Onda d'Astice" - Fried burrata–prawn ravioli with warm lobster sauce

Maltagliati allo zafferano "Terra del Sud" - Maltagliati with saffron, turnip tops, sausage, fennel seeds and dried aubergine

Crema di sedano rapa "Risveglio alla Trufa" - Cream of celeriac with truffle oil

Filetto di cervo "Vento di Bosco" - Venison fillet with fig jus, sweet potato and roasted fennel

Meringa "Dolce di Neve" - Meringue with warm forest fruits and bramble sorbet, white chocolate curls

Pickup dates: December 12 and 23, morning between 09:00-12:00. Both in Amsterdam and Nijmegen.

Culinary richness and tradition with beautiful festive moments.

Rillette d'anatra "Notte di Natale" - Rillette de Canard au Foie Gras with brioche and pear marmalade

Crema di sedano rapa "Fiato di Tartufo" - Cream of celeriac with truffle oil

Ravioli ai porcini "Sussurro del Bosco" - Porcini and sage ravioli with mushroom cream and hazelnut crumble

Filetto di cervo "Fichi e Fuoco d'Inverno" - Venison fillet with fig jus, sweet potato and roasted fennel

Meringa "Neve d'Inverno" - Meringue with warm forest fruits and bramble sorbet, white chocolate curls

Pickup dates: December 12 and 23, morning between 09:00-12:00. Both in Amsterdam and Nijmegen.

A light, fragrant and elegant culinary journey.

Tonno scottato "Soffio di Sicilia" - Lightly seared tuna with capers, lime & confit tomatoes

Crema di sedano rapa "Bianco d'Inverno" - Cream of celeriac with truffle oil

Black Angus al Barolo "Profumo di Langa" - Black Angus beef slow-cooked in Barolo wine, with artichoke, black garlic and sage

Tiramisù al cioccolato "Bosco di Mezzanotte" - Chocolate and berry tiramisu

Pickup dates: December 12 and 23, morning between 09:00-12:00. Both in Amsterdam and Nijmegen.

A complete and refined culinary journey.

Rillette d'anatra "Sera d'Inverno" - Rillette de Canard au Foie Gras with brioche and pear marmalade

Tortelloni di burrata e gamberi "Onda d'Astice" - Fried burrata–prawn ravioli with warm lobster sauce

Maltagliati allo zafferano "Terra del Sud" - Maltagliati with saffron, turnip tops, sausage, fennel seeds and dried aubergine

Crema di sedano rapa "Risveglio alla Trufa" - Cream of celeriac with truffle oil

Filetto di cervo "Vento di Bosco" - Venison fillet with fig jus, sweet potato and roasted fennel

Meringa "Dolce di Neve" - Meringue with warm forest fruits and bramble sorbet, white chocolate curls

Pickup dates: December 12 and 23, morning between 09:00-12:00. Both in Amsterdam and Nijmegen.

Culinary richness and tradition with beautiful festive moments.

Rillette d'anatra "Notte di Natale" - Rillette de Canard au Foie Gras with brioche and pear marmalade

Crema di sedano rapa "Fiato di Tartufo" - Cream of celeriac with truffle oil

Ravioli ai porcini "Sussurro del Bosco" - Porcini and sage ravioli with mushroom cream and hazelnut crumble

Filetto di cervo "Fichi e Fuoco d'Inverno" - Venison fillet with fig jus, sweet potato and roasted fennel

Meringa "Neve d'Inverno" - Meringue with warm forest fruits and bramble sorbet, white chocolate curls

4-course menu with Fay's classics, including restaurant-worthy garnish:

Tartare of Argentine prawns with herb mayonnaise and green apple, with crispy beet brioche and rock chives

Fresh ravioli with a filling of porcini mushrooms and truffle, with sage butter, crispy sage and Pecorino

Black Angus Flat Iron steak with sweet potato cream, chimichurri, fried enoki mushrooms and green asparagus

Pavlova with a filling of orange blossom cream with passion fruit, raspberries and atsina

Extras:

Box of La Differenzia 12 handmade chocolates with surprising fillings €19.50

Sourdough bread with homemade whipped beurre noisette and fleur de sel €9.50

Bottle of specially selected white wine starter: €25.50

Bottle of specially selected red wine intermediate course: €26.50

Bottle of specially selected red wine main course: €28.50

Bottle of specially selected dessert wine: €24.50

Italian aperitif

Apulian burrata with sundried tomatoes and crispy Altamura bread

Ravioli Porcini mushroom and truffle, with white creamy sauce

Slow cooked black angus in Barolo red wine and seasonal vegetables

Mix Desserts: Tiramisu, Limoncello panna cotta and chocolate cake

Italian Aperitif

Smoked beetroot Carpaccio, with goat cheese, strawberry, and walnuts

Leek flan with Asparagus and parmesan cheese sauce

Ravioli Porcini mushroom and truffle, with white creamy sauce

Mix Desserts: Tiramisu, Limoncello panna cotta and chocolate cake

These are dish options that you can pick and choose to make 1 menu (4 courses). The menu in the boxes is the same for all persons. Bottles of paired fine Italian wines available to add to any food box. Red wine: €25. White wine: €25. Prosecco: €30. Dessert wine: €25

Antipasti Bruschetta with sourdough bread, mixed colourful tomatoes seasoned with extra virgin olive oil, fresh basil, salt pepper. 2 slices of bread per person Bresaola (cured beef rolls with ricotta, parmesan, chives cream inside) 3x person Potatoes cherry tomatoes, and squids salad, seasoned with extra virgin olive oil, parsley, lemon zest Caprese salad with buffalo mozzarella and high quality tomatoes

Pasta dishes Fresh pasta with homemade genovese pesto and green beans Fresh pasta with 4 hours slow cooked bolognese sauce and parmesan Fresh pasta with white ragu (white bolognese) sauce Fresh pasta with walnut sauce and mushrooms Gnocchi alla Sorrentina (fine tomato sauce, buffalo mozzarella, basil)

Main courses Veal scaloppine in white wine reduction and mushrooms Chicken scaloppine cooked in marsala and lemon zest sauce Chicken thighs “alla ligure” cooked with taggiasche olives, capers, cherry tomatoes, marjoram, white wine reduction Saltimbocca alla romana (veal escalopes rolled with parma ham and sage) cooked in a white wine sauce

Dessert Panna cotta with chocolate/berries toppings Tiramisù homemade