First courses

Artisanal ravioli filled with porcini mushrooms and ricotta; oven-baked special preparation with a creamy mushroom béchamel sauce, finished with shaved truffle.

Fresh egg pasta filled with sheep ricotta and young spinach, béchamel, and Grana Padano PDO, oven au gratin for a perfect balance of flavor and creaminess. The classic Sunday dish of an authentic Tuscan family.

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