A "lost Tuscan cuisine" inspired supperclub
Crema di Ribollita con Calamari all’olio alle erbe:
Cavolo Nero, swiss chard, tomato and cannellini bean traditional Tuscan soup served as a soft cream along with char-grilled calamari, all dressed with homemade mix herbs extra virgin olive oil
Risotto di Farro della Garfagnana con verdure di stagione e gamberetti:
DOP Spelt from Garfagnana risotto with seasonal vegetables, tiger prawns and white wine
Tonno Briaco con Melanzane Marinate:
Tuna steaks cooked in a special white wine sauce and layered with char-grilled aubergine, marinated in extra virgin olive oil, basil and white wine vinegar
Pappardelle al ragù bianco di selvaggina e cacao magro:
Homemade pappardelle served with a white base game ragout sauce and cocoa powder
Pollo alla Cacciatora con cipolle caramellate:
Chicken breast slowly cooked with wine, white vinegar, garlic and rosemary and served with giant green olive and caramelised onion
Secret Dessert - A Tuscan delight re-inveted by chef
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