Mains

Slow-cooked wild boar ragù with wide egg pasta ribbons, fresh field herbs, and aged pecorino Toscano.

Creamy Carnaroli rice cooked with wild porcini mushrooms, finished with parmigiano reggiano and aromatic white truffle oil.

Carefully baked layers of fried eggplant, rich San Marzano tomato sauce, fresh buffalo mozzarella, and aromatic basil.

Pan-seared sea bass fillet with a delicate lemon-caper emulsion, served with roasted potatoes and seasonal asparagus.

Traditional slow-braised veal shank in white wine and mirepoix, served alongside a classic saffron-infused risotto Milanese.

Authentic handmade pasta layers with slow-simmered beef Bolognese ragù, silky béchamel sauce, and plenty of melted parmigiano.