FIRST COURSES FROM THE LAND
~ Cappellacci stuffed with ricotta cheese and served with cherry    tomatoes and Cacio Cavallo di Botte (cheese matured in herbs inside    oak barrels)
~ Orecchiette with cherry tomatoes, aubergine and Provolone cheese
~ Ricotta cheese and walnut ravioli scented with truffle
~ Homemade fresh pappardelle with lamb stew, artichoke julienne and    salted sheep’s milk ricotta cheese
~ Pecorino cheese and spinach pancakes scented with orange
~ Ricotta cheese pancakes served with cream of tomato
~ Pappardelle with hare ragout and thyme leaves
~ San Gimignano saffron risotto with crispy ham
~ Risotto with asparagus tips and Pecorino cheese fondue
~ White truffle risotto
~ Champagne risotto
~ Goose salami and porcini mushroom risotto
~ Smoked Provola cheese and Franciacorta risotto
~ Homemade Fresh stracci with duck-meat ragout and juniper berries
~ Orecchiette with delicate almond pesto
~ Panzerotti stuffed with Parmesan cream and served with artichokes    and porcini mushrooms
~ Pici with crumbs

FIRST COURSES FROM THE SEA
~ Spaghetti with lobster and Pantelleria capers
~ Imperial prawn and courgette risotto
~ Risotto mixed with asparagus tips and king prawns
~ Risotto with mullets
~ Risotto with courgette, tomato, candied fruit and fish roe pesto
~ Tagliolini with lobster and Pachino baby tomatoes
~ Paccheri with swordfish, smoked Provola cheese and aubergines
~ Gnocchetti with grouper fillet served with cream of courgettes and    saffron
~ Linguine with oysters
~ Orecchiette with squid and baby spinach pesto
~ Maltagliati with seafood

SOUPS
~ Parmantier cream
~ Cream of leek
~ Cream of yellow marrow and shrimps
~ Mushroom and chestnut soup with truffle-flavoured oil
~ Maremma-style mushroom soup
~ Barley and lentil soup
~ Cream of cannellini beans with shrimp tails