Wild field chicory with crisp organic fennel hearts. Faux cherry tomatoes with duck patè (red), potato and soft Taleggio cheese (yellow) or parsnip (green).
Barchette "little boats" pasta filled with 24-month-old Parmigiano Reggiano cheese, turnip tops and smoked eel.
Amberjack with turnips.
Fiesole pigeon: Breast, port-glazed thigh, liver and quinoa ball, chestnuts, and spinach from Borgo Santo Pietro.
Sweet and savoury chocolate delights made in our kitchen.
Ready to be served.