Interpretation of the Tuscan recipe with pork, toasted brioche bread, cannellini cream, plum compote, and marinated Tropea red onion

marinated with grappa, fennel fronds, figs, and tomato water

with salted ricotta, sun-dried cherry tomatoes, and corn chips

with Blu del Mugello cheese fondue and toasted walnuts

Traditional Tuscan thick and rustic spaghetti with San Miniato Grey pork ragout , rosemary cream and licorice powder

Vialone Nano risotto with pecorino cheese and pepper, red tuna tartare, lime and mint

fresh egg pasta of our production with Tuscan wheat flour, butter, and truffle from San Miniato

slow-cooked, roasted pepper and its jus

with pea cream, coconut foam, confit cherry tomatoes, and lemon rice crumble

braised in red wine, creamy celeriac and brown sauce

Crème brûlée with white chocolate popcorn and carrot tuile

Yogurt and sour cherry semifreddo, with dark chocolate sauce and chocolate rice crumble