Almost like an Italian-style tartare Watermelon confit, Italian-style sauce, egg yolk, and crispy celery

Chianina IGP, barbabietola, nocciole e cremoso di caprino “Az. Capriss”

Smoked beetroot bresaola, ricotta, walnuts and wild garlic oil

Sandwich with Chianina beef tartare, pickled Borettane onions, Val Tidone hazelnuts, egg yolk and ponzu

Traditional cured meats with seasonal mixed pickled vegetables

Risotto “Riserva San Massimo” with oregano, confit pepper ice cream, and Modena IGP balsamic vinegar

Roasted eggplant tortelli with marjoram, teriyaki, and pine nuts

“Pastificio Mancini” tubetti with butter and anchovies, peas, marinated anchovies and parsley

“Riserva San Massimo” risotto with savoury ingredients from the Upper Tidone Valley, seasonal produce and chive oil

Passatelli with cheese and pepper, mussels and broad beans

Snapper, apricot gazpacho, grilled green beans, and fennel

Seared wild boar, peanut milk, spring onion, and savory

Tender veal shoulder, zucchini with basil, and summer fruit and vegetable salad

Our tomato soup

Casentino-style roast lamb, mashed potatoes, red wine reduction and agretti

Tongue in tarragon sauce with chickpeas and spring onion

Catch of the day, Malvasia beurre blanc, peas, mint and yoghurt

Asparagus soufflé, served with asparagus ice cream and a savoury Grana Padano zabaglione