Brioche bread, lobster bisque, champignons and Colonnata lard

Mini home made fired donut with squid and chard traditional inzimino

Casentino grey ham broth, zolfino beans, black kale, marinated egg yolk

Rolled sheet of yeat-leavened dough with chicken liver patè, potato cream, spinach chlorophyll, apple with vin santo and rosemary

Traditional Francesina beef pyramid ravioli pasta, farmyard jus, winter black truffle, Tuscan pecorino cheese mousse

⁠Lentil mousse, scallop, date, and gremolata

Moulard duck breast, bone marrow sauce, smoked scamorza cheese and chive purée, crispy scorzonera root

Mandarin sorbet, sage oil, and toasted gentile hazelnut

Chestnut mousse, savory rosemary crumble, burnt almonds and turmeric english cream

Barbecue artisan panettone, mascarpone and vanilla cream