Chef Ivan Mandatori

Tuscan crostino with chicken liver pâté and sage

Aged Tuscan pecorino, local honey and walnuts

Artisan focaccia, extra virgin olive oil and selected Tuscan cured meats

Grilled seasonal vegetables, thyme-infused olive oil and lemon

Contemporary Tuscan panzanella, marinated tomatoes and basil

Traditional Tuscan pici, light white ragù, roasted tomato cream and black olive powder

Guinea fowl cooked at low temperature and finished on the grill, Grilled vegetables with thyme and citrus finish

Tuscan Bruschetta Selection & Local Board Grilled Tuscan bread served with seasonal toppings (fresh tomato, olive oil, garlic), accompanied by a selection of local cured meats, pecorino cheese, honey and grilled vegetables

No dish

Tuscan Mixed Grill Selection Bistecca-style beef steak (sliced and shared) Tuscan sausages with herbs and garlic Pork ribs slow cooked and finished on the grill Chicken marinated with rosemary and lemon Seasonal grilled vegetables

Tuscan Crostata or Grilled Seasonal Fruit Traditional jam tart or grilled fruit served with light mascarpone cream and honey

Veal with tuna sauce – Piemonte: Thinly sliced veal with delicate tuna sauce, capers and balanced acidity

Burrata, tomatoes and basil – Puglia :Creamy burrata served with ripe tomatoes, extra virgin olive oil and basil

Beef Carpaccio, parmesan and arugula – Veneto Classic Italian starter highlighting high-quality beef and simplicity

Eggplant Parmigiana – Campania Layers of eggplant, tomato, basil and cheese baked to perfection

Dried ham and melon – Emilia-Romagna Sweet and savory balance, one of the most recognized Italian combinations

Tagliatelle with Ragù – Emilia-Romagna :Slow cooked meat sauce with fresh egg pasta

Saffron risotto – Lombardia :Creamy saffron risotto with refined depth of flavor

Rigatoni Carbonara – Lazio :Traditional Roman recipe with pecorino cheese and black pepper

Trofie with Genoese Pesto – Liguria: Fresh basil pesto with pine nuts, garlic and olive oil

Orecchiette with broccoli rabe – Puglia :Typical southern Italian combination with balanced bitterness

Chicken Cacciatore – Toscana :Rustic preparation with tomato, herbs and slow cooking

Cod Vicenza-style – Veneto :Slow-cooked salted cod with milk, olive oil and anchovies, soft and rich in flavor

Sicilian Beef Involtini – Sicilia :Thin beef rolls filled with breadcrumbs, herbs, pine nuts and raisins

Roasted Pork with aromatic herbs – Sardegna: Inspired by traditional Sardinian roast, rich yet balanced flavors

Calabrian-style swordfish, tomato, olives and capers – Calabria :Mediterranean intensity with clean and aromatic balance

Tiramisù – Veneto :Iconic Italian dessert with coffee and mascarpone cream

Panna cotta with berry coulis – Piemonte :Delicate and elegant traditional dessert

Cannoli Siciliani – Sicilia: Crispy shell filled with ricotta cream

Pastiera Napoletana – Campania: Traditional Neapolitan dessert with ricotta, cooked wheat and citrus aroma

Ferratelle with honey or chocolate – Abruzzo: Traditional thin waffle biscuit with delicate sweetness

Cacciucco selection – Traditional Tuscan fish stew with tomato, garlic, chili and toasted bread

Fresh tuna carpaccio, citrus notes and extra virgin olive oil Clean flavors highlighting the natural quality of the fish

Octopus and potato salad, parsley and lemon Classic Mediterranean preparation with balanced texture and freshness

Spaghetti with clams, garlic and parsley

Paccheri with Tuscan seafood ragù Mixed seafood gently cooked with tomato, white wine and herbs

Seafood risotto, delicate tomato and aromatic herbs Creamy texture with balanced marine flavor

Grilled Mediterranean sea bass, herbs and olive oil

Tuscan baked fish with tomato, olives and capers

Grilled prawns, lemon and aromatic herbs

Cantucci and dessert wine cream :Traditional Tuscan biscuits with balanced sweetness

Olive oil and lemon cake

Panna cotta with seasonal fruit coulis

Tuscan Chicken Liver Crostini, Vin Santo reduction, capers and fresh herbs

Chianina Beef Carpaccio, extra virgin olive oil, aged pecorino and seasonal truffle

Contemporary Panzanella Crispy Tuscan bread, ripe tomatoes, marinated red onion, cucumber and basil with a light dressing

Pici pasta, pecorino cheese, black pepper and delicate truffle aroma

Pappardelle with white wild boar ragù Slow-cooked wild boar prepared with red wine, juniper, rosemary and apple for depth and elegance

Deconstructed Ribollita Cream of Tuscan kale, whole legumes, toasted bread and extra virgin olive oil

Grilled Chianina beef tagliata, rosemary and extra virgin olive oil

Slow-cooked porchetta-style rabbit, wild fennel and citrus notes

Cod confit, chickpea cream and rosemary infused olive oil

Artisanal cantucci with light Vin Santo cream

Olive oil cake, almond and citrus

Modern Tuscan Zuppa Inglese Layers of cream, cocoa and soft sponge interpreted in a contemporary presentation