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 assortment and mushroom flan with Pecorino fondue
Tuscan braised pork ribs with mashed potatoes
Grilled beef sirloin paillard with roasted potatoes
Fried chicken bites and sautéed Swiss chard
Assortment of local cured meats, toasted bread with Cinta Senese lard, preserved vegetables in oil and mixed salad
