Courgette cream soup with bread croutons, toasted almonds and poppy seeds

Liver roll, potato fondant, spinach chlorophyll, apple in vin santo and rosemary

Chopping board of Selve di Vallolmo il Bianco e il Grigio del Casentino

Mussels, pods, cereal bread with fresh pecorino mousse

First courses

Mixed vegetable spaghetti with cream of courgette and Taggiasca olives

Ricotta and spinach ravioli with butter and sage

Homemade pappardelle with beef tenderloin ragout

Fregola, mantis shrimp, baby squid, vermentino sauce, lumpfish roe and lemon balm oil

Main courses

Tropea onion with mirin, cherry tomato confit, smoked burrata, cecina, sweet potato, avocado mayonnaise and rosemary crispy wafer

Guinea fowl leg confit, Pistoia bacon, aubergine chips, dill and fresh pear on aubergine mousse

Cod, leek cream, yellow date, thyme and beetroot chips

Venison, brown stock, Jerusalem artichoke cream, bagna cauda, hazelnuts and garden mustards

Fiorentina steak

Side dishes

Green salad

Mixed salad (carrot, tomato, cucumber and fennel)

Insalatina dell'Orto de' Il Vezzo (more than twenty varieties, including plants and flowers, from our garden in Colle Val d'Elsa (SI))

Roast potatoes

Baked seasonal vegetables


Cantucci di Prato and vin santo

Tiramisu mousse

Frangipane, Madagascar chocolate cream, raspberry mousse, almond and lime nougatine and red fruit coulis

Basil gel, cinnamon sablè shortbread,passion fruit and apricot jelly, salted caramel, cocoa and rice mousse