the Dessert
Appetizer
Black crouton as the tradiction dictates
Main Course
Pappardelle with wild boar braised in red wine
Second Course
Chianina steak
Appetizer
Truffled panorama
Black crouton as the tradiction dictates
Ricotta and broccoli pie on seasonal salad
Panorama of delights
Main Course
Pici with aglione in a spicy red sauce
Gnudi au gratin with sage butter and parmesan
Pappardelle with wild boar braised in red wine
Paccheri with red sausage sauce and fresh porcini mushrooms
Second Course
tartare veal made with an ancient recipe
Chianina steak
the Dessert
Cantucci and Vin Santo
Panna cotta with three melting chocolates
