Appetizer
Cured Lard on Toasted rosemary focaccia – Cornmeal with anchovy sauce – baked beans in a sage and tomato sauce – Pecorino Toscano cheese and capocollo
Tortelli
Thin layers of egg pasta filled with potato and sauteed in a ground game meat and mushroom
Cinghiale
Wildboard on black kale and cannellini beans puree
Castagnaccio
Layer of sponge cake, pureed chestnut and custard topped with rosemary roasted pine nuts