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The slow-cooked rabbit blends with the sweetness of celeriac and the scent of fresh herbs, for a dish with a soft and enveloping taste that evokes the roots of tradition.

Grilled trout, served in a warm mushroom broth with fresh pioppini mushrooms and a touch of furikake, which adds flavor and a pleasant contrast of textures and umami flavors.

Tender and smoky grilled tongue meets the crisp freshness of puntarelle. Mandarin adds citrus sweetness, while apple adds a crispy, acidic touch, creating a refined balance.

A refined raw lamb, enriched by the freshness of sour cream and the sweet touch of apricot, balanced with the herbaceous note of verbena and coffee powder, which gives depth and character to the dish.

A surprising first course of seafood, where the rich flavour of red mullet combines with the creaminess of herring milk and the freshness of parsley sauce for a balanced and innovative seafood experience.

Game tortelli with quince and tomato puree, a meeting of rich and fresh flavours.

A delicate and harmonious dish, where the cappellaccio is immersed in a light vegetable broth, enriched by the sweetness of the cabbage and the crunchiness of the toasted pumpkin seeds, for a perfect balance of flavors and textures.

A full-bodied risotto, enriched by the depth of the wild boar and the enveloping character of the red wine, with the salty touch of the olives for an intense and decisive flavour.

The richly flavored eel is balanced by sweet and sour onion and delicate cauliflower, for a dish that plays on the contrasts of sweetness, acidity and creaminess.

A traditional dish from Calci (Pi), in which duck meat blends with dark chocolate, sweet raisins and toasted pine nuts, creating a combination of sweet and earthy flavours.

Roast venison, wrapped in an elegant and spicy pepper base, with melting leek and fermented pear to give balance and vivacity.

Tender pork is enriched with the umami depth of black garlic and the bitter note of turnip tops, for a dish with a strong and enveloping flavour.

A dessert with a rustic and aromatic flavour, where chestnuts combine with the delicacy of pine nuts, the aroma of rosemary and the natural sweetness of honey, evoking the scents of the forest.

A creamy and wintery semifreddo, in which the sweet taste of pear is accompanied by the crunchiness of walnuts and the character of Saba, for a rich and enveloping dessert.

The sweetness of candied pumpkin marries the intensity of dark chocolate, the scent of orange and the freshness of yogurt, offering a harmonious play of flavors.

A lemon tart with a fresh and sour filling, enriched with raspberry that adds a sweet and fruity note. The honey meringue, light and fluffy, completes the dish with a delicate sweetness and an aromatic touch.