Super Season

Starter

Sardinian artichokes confit with Marzolino cheese fondue

First Course

Pici cacio e pepe (pasta with cheese and pepper) on bean pod cream with bacon made of the semi-wild & free-range raised pork from Casentino hills

Main Course

Prés-salés lamb loin (exclusively grass-fed from seaside zones) with spring tender spinach and mashed potatoes flavoured with March truffle

Tasting menu € 50.00 per person

Water and Cover Charge included

All the dishes are prepared by Chef Paolo Secci, Sous Chef Luca Grimaldi and their team

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