healthy nutritional path

Dinner menu La Calce

Info for the guest

All the dishes in this Menu have been designed and created to guarantee our guests an experience of wellbeing through food, taste and health

For the preparation and consumption of food, we began with the Golden Rules of nutrition: principles of healthy living, scientifically recognized and adapted, in harmony with the heritage of tradition and knowledge of contemporary cuisine.

La Calce is the heart of wellbeing and offers a selection of balanced dishes that can help slow down cellular aging, improve physical health and reduce inflammation and stress.

Every dish has a Nutri Score indication, a new European labelling system that defines the nutritional quality of food on a scale ranging from A (healthy) to E (unhealthy).

Discover more about our food wellbeing vision (click here>) and our Golden rules (click here>)

ANTIPASTI – STARTERS

Squid, fermented beetroot, goats cheese ricotta and sea asparagus
Calories: 300 Kcal approximately
Fibre: 2g
Nutri Score: B
This dish is well balanced in proteins and fats, low quantities of carbohydrates. Fatty acids present have a good profile and are balanced in favour of unsaturated ones.
Beetroot, a source of potassium and vitamin C, undergoes a fermentation process that provides prebiotics and probiotics useful for the intestinal bacterial flora.

Gilthead bream carpaccio, cucumber and fermented lemon
Calories: 180 Kcal approximately
Fibre: 1g
Nutri Score: A

Good source of high biological proteins, unsaturated fatty acids, sugars are present in low quantities.
The lemon is fermented and, in addition to the well-known contribution of Vitamin C, it is also rich in healthy antioxidants, prebiotics and probiotics.

Chicory tops, celeriac, almonds and crunchy puff pastry
Calories: 300 Kcal approximately
Fibre: 7g
Nutri Score: A

Entirely vegetable based dish, provides a good balance between fats, carbohydrates and proteins. The high fibre content contributed to keeping the glycaemic levels and cholesterol under control.
Almonds are rich in antioxidants and essential unsaturated fatty acids. Raw extra virgin olive oil is an ally in preventing cardiovascular diseases.

Aubergine, tomato, ricotta and basil
Calorie intake: 200 Kcal approximately
Fibre: 5g
Nutri Score: B

A nutritionally balanced vegetarian dish: the aubergine contributes to the supply of fibre, the ricotta – with its protein matrix – is rich in calcium and vitamin A, the cooked tomato is a source of lycopene (an antioxidant substance).
The saturated fatty acids of the ricotta are counterbalanced with the use of vegetable condiments such as extra virgin olive oil and a legume salsa obtained following fermentation.

PRIMI – FIRST COURSE

Gnocchi, squid, squid ink and smoked potato peel
Calories: 260 Kcal approximately
Fibre: 3g
Nutri Score: B

A good balance of carbohydrates from the non-boiled potatoes (providing a lower glycaemic index) and squid proteins.
Fish is a source of sodium and vitamin A, squid ink is rich in anti-inflammatory and antioxidant substances.

Chickpea and buckwheat Risone pasta, asparagus, ricotta forte* and crusco pepper
Calories: 350 Kcal approximately
Fibre: 5g
Nutri Score: B

A vegetarian dish with a good amount of fibre. The buckwheat and chickpeas contain carbohydrates and enrich the dish with essential minerals such as calcium, iron, phosphorus. The asparagus which contain antioxidants and folic acid contribute to the body’s bioregulatory functions.
The asparagus extract is used raw in order to maintain the vitamins and minerals. Gluten free.

* Puglian creamy, spicy and a little bitter ricotta

Yellow lentil flour lasagna, wild herbs, sheep’s milk ricotta
Calories: 340 Kcal approximately
Fibre: 4g
Nutri Score: B

A good balance between fats, proteins and carbohydrates. The yellow lentil paste does not contain a high amount of starch.
The cooking techniques used the vegetables (steam, stewed) retain most of their mineral salts including potassium, phosphorus and calcium. A complete and functional dish for dinner.

Chickpeas, artichokes, lemon balm and red prawns
Calories: 340 Kcal circa
Fibre: 11g
Nutri Score: A

Chickpeas are the main ingredient and provide diuretic, blood sugar and cholesterol controlling benefits. The artichokes, rich in fibre, facilitate digestion and help purify the liver.
The red prawns are a source of Omega 3 and minerals, as well as responsible for the total protein content of the dish.

SECONDI – MAIN COURSE

Mullet in a herb foil, lemon mayonnaise, celery and French beans
Calories: 300 Kcal approximately
Fibre: 3g
Nutri Score: A

An excellent balance of nutritional components. Rich in high biological value fish proteins and Omega 3 fatty acids. The mayonnaise, without egg yolk, is present in moderate quantities, uses vegetable oils with unsaturated fatty acids.
The vegetables present in the dish are responsible for providing vitamins and mineral salts with a cellular anti-aging function.

Fig and almond stuffed Guinea-fowl with peppers and black chickpeas
Calories: 380 Kcal approximately
Fibre: 9g
Nutri Score: B

A good component of proteins, while the fats are counterbalanced by the vegetables and fibre provided by the black chickpeas and peppers. The digestion of the peppers is facilitated by the long cooking process, at low temperatures and by the absence of the skin.
One of the most complete dishes from a nutritional point of view.

Cappuccio Cabbage, herb pesto, bell pepper preserve and quince mustard
Calories: 240 Kcal approximately
Fibre: 9g
Nutri Score: A

A vegetable dish par excellence, with a high water and fibre content of the vegetables that allow you to feel satisfied without losing control of calorie intake.
The presence of different plants and of quince is a guarantee for a very efficient and complete vitamin and mineral supply. A dish that has bioregulatory, antioxidant and purifying functions.

Steamed Snapper, fish soup and chard
Calories: 260 Kcal circa
Fibre: 1g
Nutri Score: A

The fish is the protagonist of this dish, cooked in stew to improve the nutritional quality. Snapper provides high biological value proteins and essential fatty acids.
The fish soup, cooked with tomato, guarantees the presence of lycopene (counteracts free radicals), the cooked chard has the task of completing the mineral content. Contains a good amount of magnesium.

DESSERT

Whole wheat tartelette with strawberries and blancmange
Calories: 170 Kcal circa
Fibre: 2g
Nutri Score: B

Small amounts of natural added sugars. Almonds provide antioxidants and unsaturated fatty acids, essential for the body. Strawberries conserve all their nutritional properties thanks to the preparation techniques; they fill you up as well as being refreshing. Good supply of minerals.

Mixed salad of fresh and fermented fruits and vegetables
Calories: 80 Kcal approximately
Fibre: 3g
Nutri Score: A

Entirely vegetarian dish, prepared with seasonal produce. High content of vitamins, mineral salts and vegetable fibre. The natural vibrant colours reflect the richness of the antioxidant properties, purifying, improvement of the immune system, with a corresponding low-calorie count.

Olive oil marinated cherry, Mediterranean scrub, sour milk
Calories: 200 Kcal approximately
Fibre: 3g
Nutri Score: A

Low in fat with a good balance between saturated and unsaturated fatty acids. Cherries are a source of potassium and vitamin A, which contribute to the protection of sight. Easily digested sour milk.

Citrus soft-heart cake with light basil cream
Calories: 150 Kcal approximately
Fibre: 3g
Nutri Score: B

Rich in vitamin C thanks to the presence of grapefruit, helps with water retention. Basil, thanks to the cold infusion, preserves its digestive properties. The calorie intake is not too high and is well balanced in sugars and fats.