Our fall menu

Tuscan Tasting Board

A selection of traditional cured meats, local pecorino cheeses, homemade giardiniera pickles and crispy fried polenta bites.

Coccoli, Prosciutto and Stracchino

Fluffy fried dough balls, Prosciutto Crudo di Norcia IGP and creamy stracchino cheese.

Leek Flan, Pecorino Fondue and Hazelnuts

A soft leek center wrapped in pecorino fondue, with toasted hazelnuts and a smoky hint of charred leek powder.

Hand-Cut Beef Tartare, Green Peppercorn Sauce and Capers

Hand-cut raw beef dressed with salt and new-season olive oil, on a green peppercorn sauce with cream, mustard and Vin Santo, topped with dehydrated capers.

Fried Polenta Crostoni with Cavolo Nero and Beans, Lardo and Honey, Florentine Tripe

Fried polenta crostoni: one with cavolo nero and beans, one with lardo and honey, one with Florentine-style tripe.

Pici alla Norcina

Hand-rolled pici with Norcia sausage, sweet gorgonzola fondue and black truffle.

Pear and Pecorino Fiocchi, Sweet Gorgonzola Fondue and Walnuts

Fresh egg pasta filled and folded into a bow, served on sweet gorgonzola fondue with toasted chopped walnuts.

Mugello Tortelli with Old-Fashioned Ragù

Mugello-style potato tortelli with a slow-cooked, hand-cut beef ragù.

Paccheri with Cavolo Nero Pesto, Pecorino Fondue and Toasted Almonds

Fresh egg pasta paccheri with Tuscan cavolo nero pesto, pecorino fondue and toasted flaked almonds.

Chestnut Gnocchi, Gran Mugello Fondue and Crispy Guanciale

Chestnut gnocchi with a fondue of Gran Mugello cheese from Palagiaccio and crispy guanciale.

Pappardelle with White Wild Boar Ragù

Fresh egg pasta with a slow-cooked white wild boar ragù.

Sliced Beef Tagliata

Heifer sirloin grilled over embers, with Maldon salt and fresh rosemary.

Grilled Beef Filet

Heifer tenderloin grilled over embers: the leanest, most tender cut.

Filetto Bruno, Caramelized Onions and Brown Jus

Lean cut, grilled, served with caramelized onions and a reduced brown jus.

Roasted Galletto

Roasted young chicken, served with a mustard, honey and herb vinaigrette.

Beef Cheek Peposo

Beef cheek braised in Chianti wine and black pepper, served on velvety mashed potatoes. Rich, tender, comforting.

Braised Lamb, Lemongrass and Aromatic Herbs

Leg of lamb, slow-braised and served in its own consommé, scented with lemongrass and aromatic herbs.

Cauliflower Steak with Its Own Jus

Cauliflower heart grilled until the edges caramelize, served on its own reduced jus with a spicy note of sansho pepper. A citrusy vegetable main course.

Roasted potatoes

With extra virgin olive oil and rosemary

French fries

Mixed green salad

Seasonal

Oven-roasted squash

With rosemary

Cannellini beans

Extra virgin olive oil, sage and pepper

Grilled red onion

With honey, thyme and balsamic vinegar

Classic Tiramisù

The original recipe: ladyfingers soaked in coffee, mascarpone cream and a generous dusting of bitter cocoa.

Chestnut Cake, Citrus Whipped Ricotta

A soft-centered cake made with chestnut flour, served warm with a cloud of ricotta whipped with citrus. A warm, comforting, gluten-free finish.

Homemade Cantucci and Vin Santo

Traditional almond biscotti with a small glass of Vin Santo.

Affogato

Custard gelato drowned in espresso.

Warm Apple Cake with Gelato

Packed with apples and light on batter, served with custard gelato.

Creamy Cheesecake

A crunchy, lightly salted cookie crust filled with a soft cream of fresh cheese and mascarpone. Served with berries, chocolate or Nutella.

Chocolate Tenerina with Custard Gelato

The dark chocolate cake from Ferrara, moist and soft at the heart, served with custard gelato.