FIRST COURSES
Hand-rolled pici pasta with “Aglione della Val di Chiana” and Pecorino cheese from Pienza
Organic Tuscan spaghetti with garlic, olive oil and chilli pepper
Ricotta and spinach ravioli with butter, sage and crispy pork cheek
Homemade pappardelle with beef ragù
Traditional Tuscan “Ribollita” vegetable and bread soup
MAIN COURSES
Seasonal vegetable selection and mushroom flan with Pecorino cheese fondue
Braised local pork cheek with potato cream and crispy Tuscan black kale
Grilled beef sirloin steak with roast potatoes
Crispy fried chicken bites with sautéed Swiss chard
Selection of Tuscan cold cuts, toasted bread with Cinta Senese lard, preserved vegetables in olive oil and mixed salad
