The menus proposed can be modified according to your needs and food allergies
Warranty: all ingredients are guaranteed and organic our own production and trust suppliers, the ingredients and side-dish could change according to the seasonality.
01 Flavors Of Tuscany Appetizer: Bruschette varie ( varius Tuscan bruschetta hot and cold ) First Course: Pici all’aglione ( long pasta with tomato sauce, garlic and basil ) Main course: Tagliata toscana di chianina al pepe verde con soluzione di olio aromatizzato (grilled Chianina beff Cuts with green pepper flavored with aromatized oil solution) Side dish: rocket salad, cherry tomatoes with parmesan flakes -Rosemary roasted potatoes.
Dessert: Pie with chocolate and pears served on lemon cream
02 Menu The Tuscan Renaissance
Appetizer: carpaccio di bresaola (beef carpaccio served with a salad of arugula, parmesan flaks and balsamic truffle solution) First Course: Gnudi (Typical ball from Casentino valley, made, with buffalo ricotta cheese & spinach flavored with truffle butter) Main course: Peposo Toscano.. Peposo is a historic Tuscan dish, chianina beef cooked with chianti wine and aromatic herbs Side dish: potatoes and black truffle flan & salad Dessert: zuppa inglese (spoon dessert of Renaissance tradition with Archemens liquor and two types of chocolate and orange custard) 03 Menu Granny Landa Appetizer: Burrata saporita (burrata served with grilled cherry tomatoes cream, crispy bacon and basil dressing) First Course: Pappardelle al ragu di chianina ( Pappardelle pasta with chianina beff ragout) Main course: Uccelletti scappati della Iolanda (Skewers Of Beef, sausage, lion Flavored With Sage And Cheese Marzolino) Side dish: mixed salad - potatoes roasted with rosemary and garlic Dessert: Torta della nonna ( grandmother cake with lemon custard and pine nuts) 04 Menu Mamma Irma Appetizer: Caprese di ManguiarDivino
First Course: Ravioli con erbe e ricotta al profumo di salvia (ravioli with wild herbs and buffalo ricotta flavoured with sage and clarified butter) Main course: Tuscan roast beef with rosemary and juniper Side dish: Spinach sautéed and cheese sweet potatoes purea Dessert: Mouse di cioccolato (chocolate mousse with crunchy Aamaretto) 05 Menu Mon Amour Appetizer: prosciutto e melone (Tuscan Pratomagno ham and melon) First Course: Gnocchetti con crema al gorgonzola e noci ( Gnocchi with creamy gorgonzola and and walnut ) Main course: Vitel Tonne (rost beef flavoured with cloves served with cappers & tuna white cream) Side dish: cauliflower flan and sprouts salad Dessert: La Mattonella (ice cream fiordilatte patty served with melting chocolate and toasted pine nuts)
06 Flavors Of Tuscany
Appetizer:Antipasto Toscano (Typical mix Tuscany antipasto bruschetta, cold cut, cheese and much more…) First Course: Risotto al chianti (chianti risotto with seasoned pecorino cheese) Main course: Filetto alla toscana (Pork tenderloin filet wrapped with Tuscan bacon, aromatic herbs and mustard served with vernaccia wine gravy ) Side dish: Roast potatoes and Borrettane onions glazed Dessert: Crunchy Tiramisu flavoured with rum 07 Flavors Of Tuscany Appetizer:Typical cheeses served with flavored jams First Course:Rigatoni alla Norma rivisitati (sauce with eggplant and seasoned ricotta)
Main course: Tagliata di pollo al vin santo (chicken breast sliced, flavored with sage, served with sweet wine reduction)
Side dish: sweet peppers sautéed and valerian salad Dessert: Rice cake flavored with rum served with lemon cream 08 Flavors Of Tuscany Appetizer:Pansanella ( Tuscan bread salad with tomato, cucumber, celery, red onions & basil) First Course: Fettuccini con Sugo alla Contadina (Tagliatelle with mushroom ragout) Main course: Arista In Porchetta ( Baked pork loin with wild fennel flowers Caramelized With Chestnut Honey)
Side dish: roasted potatos and fennel & orange salad
Dessert:profitterol with fiordilatte ice cream and chocolate glaze 09 Flavors Of Tuscany (min. 5 pax) Appetizer: Bruschetta caprese with buffalo mozzarella
First Course: ravioli di patate al tartufo (potato ravioli with truffles fondue)
Main course:Spalla di agnello alla Toscana (Shoulder of lamb Tuscan style) Side dish:rosemary roasted potato and julienne salad with truffle balsamic Dessert:Vanilla Panna cotta with Seasonal fruit and chocolate coulis 10 Flavors Of Tuscany Appetiser:Mixed Tuscany crotons Starter :Farmer soup (Spelt and legumes soupseasoned with crispy bacon, sage and pecorino) Main course:Turkey Rolle
Side dish:spinach sautéed Dessert:crema cotta (ginger and dark chocolate brulee creams)