Raw meatball of "macchiaiola maremmana" black pig wrapped in its lard, on a base of sheep yogurt and black truffle shavings.

Red tuna bottarga and lemon zest on buffalo burrata, with semi-dried cherry tomatoes, Taggiasca olives, Salina capers (Slow Food presidium).

Artisanal buffalo burrata on basil pesto with fresh yellow and red cherry tomatoes and Taggiasca olives.

Trilogy of artisanal cured meats from the farm (Norcineria Carlo Pieri) accompanied by our focaccia with Phermento Madre

tasting of organic and locally sourced cheeses from Le Tofane farm and La Parrina farm (aged pecorino, sheep guttus, and cave-aged raw milk pecorino), accompanied by our focaccia with Phermento Madre, sweet and sour Picciola pear slices, and compotes.

Trilogy of preserved vegetables (semi-dried cherry tomatoes, Taggiasca olives, and roasted artichokes) accompanied by our focaccia

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