Appetizers
Buffalo mozzarella

Buffalo mozzarella

Mozzarella made from the milk of Italian Mediterranean buffalo
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Caprese

Caprese

Italian salad, made of sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt and olive oil
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Chianina Carpaccio

Chianina Carpaccio

Chianina is a certified fresh type of meat and is amongst the finest, most gourmets and oldest beef ranges in Italy. Carpaccio in itself is a fresh raw cut from "vitellone" i.e. A hybrid between beef and calf.
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Ribollita

Ribollita

Tuscan peasant vegetable bread soup
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Panzanella

Panzanella

A Tuscan chopped salad of bread and tomatoes
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First Dish
Tagliatelle with duck

Tagliatelle with duck

Italian pasts with duck sauce
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Ravioli

Ravioli

Dumpling pasta dough containing a savory filling
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Fresh pasta

Fresh pasta

Pasta is typically made from an unleavened dough of durum wheat flour mixed with water or eggs, and formed into sheets or various shapes, then cooked by boiling or baking
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Gnocchi

Gnocchi

Dough dumplings
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Second Dish
Duck in pork

Duck in pork

Pork dish which a pork wrapped duck
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Rabbit stew

Rabbit stew

A stew prepared using rabbit meat as a main ingredient. Some traditional regional preparations of the dish exist, such as Coniglio all'ischitana on the island of Ischia, German Hasenpfeffer and jugged hare in Great Britain and France.
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Roast chicken

Roast chicken

Roast chicken
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Capocollo

Capocollo

A traditional dry-cured Italian salami
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Chianina Carpaccio

Chianina Carpaccio

Chianina is a certified fresh type of meat and is amongst the finest, most gourmets and oldest beef ranges in Italy. Carpaccio in itself is a fresh raw cut from "vitellone" i.e. A hybrid between beef and calf.
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Florentine steak with or without bone

Florentine steak with or without bone

Florentine style T-Bone steak
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