La Notte dei Desideri – English Version

La Notte dei Desideri 2015 (the wishes night)
December 31, 2015
Royal Hotel Carlton Bologna – Via Montebello 8

Event descripton
Music, good food and guarantee fun. “The Wishes Night “, after the big success of previous editions is back. The delightful and charming setting of the Imperial Room inside the Royal Hotel Carlton is a guarantee of a sparkling New Eve’s night . Nearco will be the front man of this exceptional longest night of the year. The singer and deejay who comes from Romagna , sold out in many dancerooms and city squares throughout Italy with his latest single “rating Rock’n’Roll” will lead the evening’s guests through the great dance hits from the 70s to the nowday’s music, to greet together the end of 2015 . The Royal Hotel Carlton will seduce the guests taste with a range of high quality food and wine, attentive to individual dietary needs: from starter to midnight toast. All this, by the chefs of Isoeventi. The artistic director of Serendipity Art Cultural Association will be present at the Royal Hotel Carlton from 31 December 2015 to 2 January 2016 “Royal – International Encuentro de Tango”, the important event dedicated to Argentine Tango that features already five years the new year in Bologna and was awarded by the High Patronage of the President of the Italian Republic. Preferential treatment will be offered to those coming from outside Bologna.

Show of Argentine tango

For all information relating costs and reservations contact: Restaurant Neoclassical c / o Royal Hotel Carlton Via Montebello 8 Bologna. Tel: 051 242139. It is possible to book every day including holidays from 12.00 to 14.30 and from 19.00 to 22.30
Opening room: 21.00 / 04.00 Dinner + Entertainment + Midnight toast: 85 €
About organization evening: +39 334 3305255

New Year’s Eve Menu

Welcome appetizer with flutes of Prosecco

Salad reinforcement ( cauliflower , codfish , green olives , anchovies , peppers and sour sauce with green ) with balsamic reduction
Vegetarian variation : without salt cod and anchovies

First course
Risotto with ricotta, tomato puree , olives and caper powder seconds Casket of beef stuffed with potato puree of lentils and escarole buffing
Vegetarian variation: Casket of cabbage stuffed with potato on lentils puree

Trifle tradition Panettone , grapes , tangerines and nuts at the table