By Kate Samuelson
October 18, 2016

The White House is welcoming the Italian Prime Minister Matteo Renzi and his wife, Agnese Landini, this evening as they join Barack and Michelle Obama for their final state dinner.

Described by the White House as “an opportunity to recognize the depth and breadth of our relationship with Italy and exchange views on the future of Europe,” all the stops have been pulled out for this high-profile event, with entertainment from the singer Gwen Stefani and food prepared by acclaimed American chef Mario Batali. Here’s what’s on the menu:

Canapés to start

The delicious-sounding dinner will kick off with an assortment of canapés including fish in a sweet and sour source with eggplant, roasted figs with pesto and little tubes of puréed crab.

A “velvety pasta pillow”

Next up is what the White House menu describes as a “velvety pillow of paper-thin pasta” called agnolotti, which is stuffed with sweet potato, nutmeg, parsley and sage (with sprinkled cheese on top).

Seasonal delight

The next course is a roasted butternut squash, chicory, pumpkin and sheep’s cheese salad, drizzled with cider vinaigrette. According to the White House, this dish “captures the taste, color, and texture of the season.”

A meaty main course

Now it’s time for the main dish, beef tenderloin layered with bresaola (air dried salted beef), cheese, parsley, garlic and breadcrumbs. It will be served with a rather extravagantly garnished broccoli dish. A veggie option will also be provided.

Sweet tooth time

The meaty main will precede a green apple crostata—in other words, an Italian apple pie. The pie comes with caramel sauce, toffee crumble and buttermilk cream.

Oh wait, even more dessert

As well as the crostata, each table of guests will be provided with a platter of seasonal fruits and vegetables, from both the U.S. and Italy. The dessert includes a pumpkin, milk chocolate chestnuts, grapes, green peppers and tomatoes. There’s also a “beehive replica” (whatever that means!).

And here’s the menu in full:

Write to Kate Samuelson at kate.samuelson@time.com.

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