menù
Our Proposal
Aperitif Corner
Arrangement of stalls and/or tables in the old market style
with open kitchen and layout in front of the guest
Entrée
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Pecorino souffle with pochet pear and honey & fig chutney
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Parmesan eggplant pie and Valdichiana aglione
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Luisa flan and dehydrated pears
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Crispy panzanella with Trasimeno smoked tench fillet
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Crispy panzanella and stracciatella from Mugello
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Valdichiana aubergine puff pastry with aglione and burrata from Mugello
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Parmesan eggplant timbale with Valdichiana aglione sauce
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Chianina tartare with orange zest
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ValdiPierle Organic Egg with fresh truffle flakes and pecorino cheese fondue
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Ricotta and spinach bundle with pecorino and pomegranate fondue
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Potatoes and pecorino bundle on a bed of leek sauce and chopped hazelnuts
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Cocotte di Ribollita with quenelle of homemade black cabbage ice cream (SEASONAL PRODUCT)
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Cocotte of tomato gruel with quenelle of homemade basil ice-cream
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Gazpacho from our garden with Gasparri olive oil
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It's just a fork: Spaghettone Pastificio Agricolo Mancini, Piennolo tomato from Vesuvio and Sorrento lemons
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It's just a fork: Spaghettone Felicetti, clams, bottarga sea, urchin pulp and lime
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It's just a fork: Spaghettone Pastificio Agricolo Mancini cheese, pepper and saffron
Main Course
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Handmade pici with Valdichiana Aglione sauce and crunchy cinta senese bacon
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Handmade pici “Cacio e pepe” and Cortona saffron pistils
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Maltagliati with Chianina white ragout
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Maltagliati with Cinta Senese white ragout
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Gnocchi with purple and white Cetica Potatoes with Chianina Ossobuco ragout whit Ragusa orange zest
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Calamarata with courgette carbonara
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Paccheri alla Vittorio with Piennolo tomato from Vesuvio and Sorrento lemon zest
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Mezze Maniche del Trasimeno: Smoked perch, Piennolo cherry tomatoes, parsley and Aglione sauce
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Fusilloni Felicetti with pesto and San Rossore pine nuts with 3 type of tomatoes
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Pappardelle with wild boar ragout
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Ravioli filled with burrata, Piennolo cherry tomato sauce and San Rossore pine nuts
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Sedanini with goose ragout
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Tagliatellina with guinea fowl white ragout
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Tagliatellina with pigeon white ragout
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Fucino potato gnocchi with goose ragout
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Gnocchi del Pastore (with a 4 types pecorino cheese fondue)
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Green raviolone with Chianina ragout
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Lasagna with Chianina ragout and Buffalo bechamel sauce
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Tagliolino with truffle
SECOND COURSE
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Chianina steak with four salts, cooked on wood coals cooked on view
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Sliced Chianina, tomatoes from the garden and Valdichiana aglione
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Baked wild pork ham with fennel and potatoes
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Peposo di Chianina alla fornacina with seasoned cooked vegetables
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Tuscan spicy veal leg with Baldetti White Wine
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Roast pig with fennel and roast potatoes
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Pork loin with fennel and potatoes
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Saddle of Veal cooked in wood burning oven
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Braised Chianina with Syrah
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Guinea fowl breast wrapped with colonnata lard and juniper berries
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Duck breast with orange and porcini mushrooms
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Mixed roast with rosted potatoes
RISOTTI
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Parmesan water and dehydrated cinta ham
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Parmesan water and Norcia black truffle
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Cortona saffron and Chianina ossobuco sauce
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Blueberry with Mugello blue cheese
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Risotto with mushrooms and parsley reduction
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BBQ with fine meats from Valdichiana (Chianina IGO meat, Cinta Senese pork, Valdichiana chicken)
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Tuscan Rotisserie and sheep, Angus arrosticini
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Smoked meats: Cinta Senese ribs and Chianina Igp brisket
BBQ
Upon request, we can customize any type of cake, choosing bases and fillings that reflect the tastes of the bride and groom. Options include Diplomatico, Millefeuille, or a soft sponge cake filled with Chantilly cream, with the possible addition of red fruits or chocolate chips, and decorated with flowers, fresh fruit, and more.
DESSERT
Via Nazionale, 42, 52044 Cortona AR
