Carrot, ginger, mirin celery, red onion treacle foam,salting ricotta cheese and dried anion

Selection of Tuscan cured meats from Selve di Vallolmo Farm

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

Monkfish cheek skewer, Casentino cheek lard, kale, mayonnaise dripping and crusco pepper

First courses

Vegetables zucchini and carrots spaghetti, with zucchini cream and taggiasche olives

Tagliolino home made pasta, sour hay and camomile butterwith hay and beer cured cheese

Home made pappardelle with traditional beef filet Bolognese sauce

Casoncello pasta with Valdarno pink chickpea,marrow foam, mussel and shells broth

Main courses

Grilled cardoncello mushroom, pan brioche, duxelles, raw champignon,grape with vin santo, mint cream and rocket salad water

Bbq calf’s sweetbread, escalore, anchovy, pine nuts and whisky jus

Brill fish filet, Colonnata lard, Pantelleria capers sauce and asparagus crudités

Bbq pigeon and its brown stock,Pietramala potatoes purée, candied shallot and black cabbage

Fiorentina steak

Side dishes

Green or Mix salad with carrot, tomatoe, cucumber and fennel

Green Salad

Roast potatoes

Sauteèd vegetables mix


Cantucci traditional dry biscuits with almonds and vin santo

Home made tiramisù

Strawberry frangipane pastry, red fruit consommé, basil strawberry,mugo ice cream and Sichuan pepper

Ruby chocolate ganache, cashew praline,Guanaja 70% chocolate bon bon, saffron ice cream and oat foam