Real service |
Festival aperitif |
|
Principii/Appetizer |
Pizza polenta/Cornmeal base pizza with anchovies
|
Crostone ai funghi/Toasted bread with mushrooms |
Carpaccio di Arista/Pork loin slices with rucola, mushrooms, lemon juice & olive oil
|
Insalata di soppressata/Salad with local ham, olive oil and orange |
| |
Primi piatti/First course |
Risotto fiori di zucca e funghi/ mushrooms and squash flowers |
Fiocchi di neve/Potato and Ricotta dumplings in butter |
Pici al cinghiale/ "Pici"(hand made pasta) served with wild pork sauce
|
|
Tramesso/Refresher course |
Peposo del Brunelleschi/
Beef stewed in red wine with black peppercorns
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Pomodorini rossi/red tomatoes salad |
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Secondi piatti/ Second course |
Lombata di vitella al funghetto/
Loin of veal with wild mushrooms
|
Patate arrosto /Roast potatoes |
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Dessert |
Fruit salad with ice-cream |
Millefoglie cake |
| |
Endings |
Home-baked cookies, coffee, tea and liquors |
|
Wines |
Le Rima Igt Toscano (Cantine Castello Banfi) |
Col di Sasso Igt Toscano (Cantine Castello Banfi) |
Asti Spumante (Cantine Vigne Regali) |
Vin Santo 2000 (Cantine Marchesi Dè Frescobaldi) |
Restaurant 
