The Menu

Tasting of scarpaccia cured meats, Pienza pecorino cheeses, mixed crostini and jams

Tasting of pecorino cheeses and mixed jams

Fresh tomato and watermelon gazpacho, cottage cheese, peanuts, basil and mint

Toasted bread with assorted cherry tomatoes

Eggplant parmigiana with tomato sauce, milk cream, Parmigiano Reggiano and basil

Burrata caprese with mixed cherry tomatoes and basil pesto

Creamed salt cod with pea puree, dill oil and Parmesan crisp

Tagliolini pasta with fresh truffle

Fresh tagliatelle with fresh tomato, basil and extra virgin olive oil

Lemon risotto with pink shrimp bisque and crushed pistachios

Pici pasta with pecorino cheese and black pepper

Tortelli stuffed with potatoes and cheese with bolognese ragù

Pappardelle pasta with wild boar

Trofie pasta with basil pesto, boiled potatoes, salted ricotta, walnuts and almonds

Florentine T-Bone steak - 18 months

Florentine rib-eye steak - 18 months

Baked potatoes

Spinach sautéed with olive oil

Mixed salads

Tuscan-style beans

Beef tartare with dried egg yolk, mustard emulsion, marinated onion and dried capers

Sliced beef steak with porcini mushrooms

Duck breast and its jus with chard and beetroot coulis

Sliced beef steak with lard and fresh truffle

Beef tenderloin with tomato and pepper chutney, mustard crème fraîche

Florentine beef stew with pepper and cornmeal mush

Porchetta-style monkfish with sautéed escarole, potato foam and herb oil

Tuscan biscuits and sweet wine

Yogurt mousse with sour cherries in syrup and almond crumble

Lemon sorbet

Cardamom marinated pineapple with ganache foam, mint, coconut and lime

Strawberry panna cotta with vanilla mousse

Special Vin Santo sweet wine