Cauliflower cream, leaves of crispy barley, grapefruit and lemon balm

Rolled sheet of yeats-leavened dough with chicken leaver patè, potatoes cream, spinach chlorophyll, apple with vin santo and rosemary

Selection of Tuscan cured meats from Selve di Vallolmo Farm

Crispy octopus, ancient mustard potatoes puree with capers and almonds pesto

First courses

Vegetables zucchini and carrots spaghetti, with zucchini cream and taggiasche olives

Home made ravioli pasta with ricotta cheese and spinach, butter and sage

Home made pappardelle with traditional beef filet Bolognese sauce

Linguina pasta, porcini mushroom broad, chard cream and cannolicchio razor clams

Main courses

Cardoncello mushroom, scarola salad cream, Jerusalem artichoke peel crumble, capers and salsif

Confit stuffed Guinea-fowl leg with pistoiese bacon, aubergine chips, fresh julienne pear and dill, and auberginer cream

Codfish, Bolgheri chickpea cream, piquillo pepper and sunchoke

Grill beef filet with spinach cream and sautéed fresh spinach with raisin and pine nuts

Fiorentina steak

Side dishes

Green or Mix salad with carrot, tomatoe, cucumber and fennel

Il Vezzo Garden saladwith more than twenty varieties of plants and flowers from our garden in Colle Val d’Elsa (SI)

Roast potatoes

Sauteèd vegetables mix

Baked seasonal vegetables


Cantucci traditional dry biscuits with almonds and vin santo

Beetroot and ricotta cheese semifreddo, ruby chocolate and tonka bean namelaka, english cream with thyme, chia seeds, water of beetroot e sablè shortcrust

Home made tiramisù

Chestnut mousse, salty crumble with rosemary, candy almonds and english turmeric cream