Appetizers.

• Wafer with creamed codfish and codfish tripe, potatoes cream and parsley chlorophyll.
• Scallops with Casentino bacon, rapetti mousse, garlic soup and gelly mandarin.
• Sweetbreads “camouflage”, green sauce, artichokes, turnips and licorice air.
• New version of the eel in Saor, smoked bacon cream, vinegar wrap, onion and sautéed asparagus ice cream with raisin.
• Chianina beef tartare “Simone Fracassi” style, oil and chives sauce, raspberry powder.

First Courses.

• Potato Ravioli with melted parmesan, octopus sauce and pesto pearls.
• Pigeon Tortelli, pigeon liver sauce, Port gel and hazelnut and pigeon sponge.
• Smoked Risotto with sweet and sour pumpkin.
• Tiny potato and nettle Gnocchi on fat liver pudding, grape juice caviar and hazelnuts.
• Spaghetti with anchovies’ cream, bread warm mousse, marinated anchovies.

Second Courses.

• Pigeon, carrot and chocolate sauce, mushroom Risotto.
• Iberian air-cured pork meat crust with Tuscan scents and wild herbs sauce.
• Suckling pig and onion from the Maremma: Piglet’s head croquettes with onion jelly and strawberries;
• Loin with mashed Jerusalem artichokes and sweet and sour onion petals;
• Red shrimp tempura from Mazara del Vallo with onion, basil sauce, orange reduction and marinated tomatoes.
• Chianina beef with carrots and bergamot.

Dessert.

• The yogurt meets the sea.
• Sorbet selection from the trolley.
• Path on strawberry and cream.
• Shapes, tastes and textures of chocolate.
• Smoked semifreddo, soup of rhubarb and licorice liqueur.