Starters

“Il Gran Fritto Toscano” of tempura vegetables fried in extra virgin olive oil, sweet and sour sauce, black salt

(Since 2007)

First Courses

(Fresh pasta is home made)

Ravioli with Tuscan-style tripe, cream of Cannellini white beans and “pop-pork”

Traditional “Pappa al pomodoro”, tomato bread soup, basil net and cheese spheres

The “Fusilloni” (Pasta Panarese) creamed with purple cabbage, Moringa pesto orange and lemon gel, lavender sand and aromas

Lamb (cbt), plums, smoked eggplant cream and mascarpone cheese

Pigeon, with VinSanto sauce, biscuit with foie-gras*, grué and orange. 3.0

(Laura Peri Organic Farm - Since 2001)

Pork loin (cbt) rolled up with bacon, trout caviar, mushroom cream and potato millefeuille

Vendemmia tardiva di Moscadello di Montalcino D.O.C.

(Toscana)

Vin Santo di Montepulciano D.O.C.

(Toscana)

“Nacre’” Grechetto Vendemmia tardiva I.G.T., I Viti

(Toscana)

“I Capitelli” Bianco Veneto Passito I.G.T., Anselmi

(Veneto)

Recioto della Valpolicella D.O.C.G., Bertani

(Veneto)

“Cumins” Colli orientli Friuli D.O.C.G., Livon

(Friuli)

Passito di Pantelleria D.O.C., Mandrarossa

(Sicilia)

Na’jm malvasia delle Lipari Passito di Salina D.O.C., Cantine Colosi

(Sicilia)