3 Tartare, for a total of 180 g of beef from the Ciampalini butcher's shop, to the Chef's imagination and the availability of raw materials. ALLERGENS: Ask the Staff + Try it with Rosso di Bolgheri or Brunello di Montalcino
Pici with duck ragout, guinea fowl and rabbit blended with Vermentino di Bolgheri, thyme and lemon zest ALLERGENS: Gluten, sulphites and celery + Try it with Vermentino or Toscano IGT
Artisan tagliolino with Porcini and Pioppini red sauce, flavored with Mediterranean herbs - The product could be frozen. ALLERGENS: Lactose + Try it with Barbera or Cannonau
11 Vegetables cooked slowly for over 4 hours for a dish that warms the stomach and the heart, try it also with 2 slices of crispy pancetta bacon + Try it with Pigato or Montefalco Rosso
For true meat lovers, this grill of over 800 gr. it consists of Rostinciana di Vitella da Latte, tender beef Sorra, Pork Fillet, Sausage, Fresh Bacon and Artisan Wurstel. + Try it with a Nobile di Montepulciano or a Rosso di Bolgheri
Wild Tuscan Pork Shank, cooked at low temperature with Craft Amber Beer and Mediterranean Spices ALLERGENS: GLUTEN - + Try it with Chianti or Craft Beer
Over 4 hours of cooking in Nebbiolo (flavored with Rosemary and Berries) giving this dish a softness and a taste absolutely to try + To try with Nebbiolo or Barbera
Pork ribs cooked over 30 hours at a low temperature, lacquered with heather honey and artisanal bbq sauce with berries + Try it with Morellino or Toscano IGT
Deer Chunks Hunted in the San Rossore Estate, Marinated in Gin and Sauteed with Red Fruits, Juniper Berries and Rosemary - Try it with Bolgheri Superiore or Brunello di Montalcino
Full-bodied and rustic beer, Ichnusa unfiltered is made with pure barley malt and, precisely because it is not filtered, has a pleasantly cloudy appearance, due to the yeasts left in suspension. The taste reveals an intense taste and soft and round body, moderately bitter but well balanced by the freshness with a delicate but present effervescence.