flavours of the forest Proposals - CHEF IN TUSCANY MANGIARDIVINO

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flavours of the forest Proposals

The menus proposed can be modified according to your needs and food allergies
Warranty: all ingredients are guaranteed and organic our own production and suppliers of trust, the ingredients and side-dish could change according to the seasonality.

01 Flavors Of Forest
Appetizer: Bruschette varie alla boscaiola ( varius  bruschetta - porcini mushroom - truffle- sausage etc..  )
First Course:  
polenta flan with mushroom sauce
Main course: Tagliata toscana di chianina (Cut Tuscan Chianina beef )
Side dish: Roasted potatoes with rosemary
Dessert: Tortino di gelato servito con cioccolato fondente e pinoli (ice cream fiordilatte cake  served with melting chocolate and toasted pine nuts)
02 Flavors Of Forest
Appetizer:  uovo croccante al tartufo  (
crispy egg with white truffle cream)
First Course: Spaghetti alla chitarra con carbonara di tartufo (Spaghetti cut guitar with  black  truffle,  carbonara  sauce)
Main course:  Scaloppina ai Porcini (veal escalope with porcini mushroom sauteed)
Side dish:
sweet roast potatoes - valerian salad
Dessert:  Chestnut cake served with pistachio ice cream kennel
03 Flavors Of Forest
Appetizer:  Fried egg on a bed of artichokes with black truffle flakes
First Course:  Risotto ai funghi porcini (Risotto with porcini mushroom)
Main course: Arista al miele (Arista with aromatic herbs caramelized with chestnut honey)
Side dish:  mix Vegetable sautéed – peas with lardo di colonnata
Dessert: Cantucci (typical almonds biscuit dipped on dessert wine Vin Santo)
04 Flavors Of Forest
Appetizer: Burrata saporita (burrata cheese served with cherry tomatoes cream, crispy bacon and basil dressing)
First Course:  Ravioli di patate (ravioli of potatoes served with Tuscan bacon and truffle butter)
Main course: Rolle di tacchino  (turkey roll  
with chestnuts and smoked proscutto)
Side dish: Spinach sauteed and roasted potatoes wedges
Dessert: Tartufi bianchi (ice cream with white chocolate, coffee and dark chocolate coulis)
05 Flavors Of Forest
Appetizer: Prosciutto toscano del Pratomagno e melone  (Tuscan Pratomagno ham and melon)
First Course:
Lumaconi pasta stuffed with gorgonzola with   cream of porcini mushrooms
Main course: Cinghiale in umido  (Wild boar stew )
Side dish:  Mix salad roasted potatoes wedge
Dessert:  Mouse di cioccolato (chocolate mouse with crunchy amaretto)
06 Flavors Of Forest
Appetizer: Antipasto Toscano (Typical mix Tuscany antipasto bruschetta, cold cut, cheese and much more…)
First Course:  Pappardelle al Cinghiale (Pappardelle pasta with wild boar ragout’ )
Main course:   C
oniglio in porchetta ripieno  (stuffed rabbit in porchetta)
Side dish: Roast potatoes and sautéed spinach
Dessert: Pistachio and dark chocolate mouse
07 Flavors Of Forest
Appetizer: Dry beef carpaccio with arugula- cherry tomatoes and parmesan flaks flavored with balsamic   truffle solution
First Course: tagliatella alla lepre  (tagliatelle pasta with hare ragout)
Main course: pollo al tartufo     (chicken breast stuffed with peppery sausage and black truffle)
Side dish:
artichokes flan
Dessert: pineapple mouse
08 Flavors Of Forest
Appetizer: Caprese
First Course:  Rigatoni with white ragout
Main course:  Saltimbocca  (beef roll with ham, sage and Provolone cheese served with porcini white gravy)
Side dish: parmesan eggplants
Dessert: Panna cotta con strawberry and chocolate culis
09 Flavors Of Forest
Appetizer: Bruschette caprese (classic bruschetta with cherry tomatoes, mozzarella and basil)
First Course:
Fettuccini with duck ragout
Main course:  Spiedini saporiti (typical skewers of meat, sausages and vegetables)
Side dish: Rosmary roasted potato and julienne salad with solution of truffle balsamic
Dessert: Vanilla Panna cotta with Seasonal fruit and chocolate coulis

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