Rabbit panzanella , sulla honey and edible spring flowers
Steamed  tuscan style Omelette
Walnut tortellini , beatroot , bufala mozzarella and capers
Martelli’s fusilli with , pecorino cream and crispy Tarese
Crispy but tender sukling pig, Garlic and lavender sauce, apple cooked under wine
Dessert a la carte

 

Row Balance: palamita, red prawns, white melon
Marinated scallops with carrot cream, crunchy lime and Caviar
Zolfini beans in nasturtium stock, smoked baby squid
Pappardelle, made with “Senatore Cappelli“flour with cod fish and black truffle
I forgot the fish in the oven, is burned!..monkfish, manioca, small greens and shoots, charcoal
Dessert a la carte