flavours of the forest Proposals

The menus proposed can be modified according to your needs and food allergies
Warranty: all ingredients are guaranteed and organic our own production and suppliers of trust, the ingredients and side-dish could change according to the seasonality.

01 GOURMET MENU
Appetizer: Bruschette varie alla boscaiola ( varius bruschetta - porcini mushroom - truffle- sausage etc.. )
First Course: Gnudi..Traditional Pasta ball made, with bufalo ricotta , spinach etc.., served with truffle butter

Main course: Tagliata toscana (Cut Tuscan Chianina beef served with a reduction of rosemary, peppercorns and lemon)

Side dish: Seasonal side dish
Dessert: Tortino di gelato servito con cioccolato fondente e pinoli (ice cream fiordilatte cake served with melting chocolate and toasted pine nuts)
02 GOURMET MENU
Appetizer: uovo croccante al tartufo (crispy egg with white truffle cream)
First Course: Spaghetti alla chitarra con carbonara di tartufo (Spaghetti cut guitar with black truffle, carbonara sauce)
Main course: Scaloppina ai Porcini (veal escalope with porcini mushroom sauteed)

Side dish: Seasonal side dish

Dessert: Chestnut cake served with pistachio ice cream kennel
03 GOURMET MENU
Appetizer: Fried egg on a bed of artichokes with black truffle
First Course: Lasagne with chianina beef ragout

Main course: Arista in porchetta (Aaromatic herbs, seasoned guanciale..caramelized with chestnut honey)

Side dish: Seasonal side dish

Dessert: Profiterole

04 GOURMET MENU

Appetizer: Burrata saporita (burrata cheese served with cherry tomatoes cream, crispy bacon and basil dressing)
First Course: Ravioli di patate (potatoes ravioli served with seasoned bacon and truffle)

Main course: lamb chops in pistachio crust

Side dish: Seasonal side dish

Dessert: Semifreddo (white chocolate, coffee riduction and dark chocolate heart)
05 GOURMET MENU
Appetizer: polenta flan with mushroom sauce
First Course: Lumaconi pasta stuffed with gorgonzola on cream of porcini mushrooms

Main course: Cinghiale in umido (Wild boar stew )

Side dish: Seasonal side dish

Dessert: Mouse di cioccolato (chocolate mouse with crunchy amaretto)
06 GOURMET MENU
Appetizer: Antipasto Toscano (Typical mix Tuscany antipasto bruschetta, cold cut, cheese and much more…)
First Course: Pappardelle al Cinghiale (Pappardelle pasta with wild boar ragout’ )
Main course: Coniglio in porchetta ripieno (stuffed rabbit in porchetta)

Side dish: Seasonal side dish

Dessert: Pistachio and dark chocolate mouse

07 GOURMET MENU

Appetizer: Dry beef carpaccio with arugula- cherry tomatoes and parmesan flaks flavored with balsamic truffle solution

First Course: tagliatella alla lepre (tagliatelle pasta with hare ragout)

Main course: pollo al tartufo (chicken breast stuffed with peppery sausage and black truffle)
Side dish: artichokes flan
Dessert: fruit tartlets with lemon cream
08 GOURMET MENU
Appetizer:Panzerotti Tuscany Fried pizza bread served with stracchino cheese and Tuscany ham

First Course: Rigatoni with white ragout

Main course: Roasted duck with fennel flowers

Side dish: Seasonal side dish

Dessert: Panna cotta con strawberry and chocolate culis
09 GOURMET MENU

Appetizer: Bruschetta caprese of Mangiardivino
First Course: Fettuccini with duck ragout
Main course: Spiedini saporiti (typical skewers of meat, sausages and vegetables)

Side dish: Seasonal side dish

Dessert: Vanilla Panna cotta with Seasonal fruit and chocolate coulis