Homage to the Italian cuisine through ingredients, technique and taste

Steamed cod fish, Mimosa potatoes, shallot and parsley sauce

John Dory bites in squid ink dought, sprouts of spinach, Bearnaise sauce and lemon chamomile jelly

Tagliolini blended with aromatics herbs, scampi, roasted pepper sauce and pancetta

Agnolotti filled with white polenta, stew of “Chiocciole vignaiole” (local tiny snails)

Croquette of rabbit stew with olives; lettuce cooked on embers

Mora Romagnola’s breed of baby pork cooked on the spit, parsley roots in tinfoil, green sauce and lemos

Gorgonzola semifreddo, apricot and dark chocolate chips

Figs and bread: almond milk, marzipan and must wine

€275,00  per person, wine not included


This menu is intended for all the guests at the same table

Updates and Technical Supervision EXTREMHEX FIRENZE Design LCD FIRENZE + Development DINAMO | Photo STUDIO QUAGLI

P.IVA 00544310485

P.IVA 00544310485

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