SATURDAY, OCTOBER 4, 2025

• Mugello-style tortelli filled with potatoes and herbs, served with sausage and wild fennel ragù, topped with Pecorino Pientino shavings (1, 3, 7, 8, 9, 12)
• Sliced beef steak with speck, glazed radicchio, and roasted potatoes (7, 12)
• Apple sbrisolona cake (1, 3, 7, 8)

SATURDAY, OCTOBER 11, 2025

• Maremma-style ravioli with ricotta and spinach, served with Sienese meat ragù (1, 3, 7, 8, 9, 12)
• Pork neck roast scented with garlic, fennel, and rosemary, served with roast potatoes and marinated cauliflower (12)
• Tiramisù (1, 3, 7, 8)

SATURDAY, OCTOBER 18, 2025

• Pici pasta with parmesan fondue, black pepper, Treviso radicchio, and crispy pancetta (1, 7)
• Sliced beef steak with black pepper, rosemary, and Grana Padano shavings (7, 12)
• Baked forest berry cheesecake (1, 3, 7, 8)

SATURDAY, OCTOBER 25, 2025

• Carnaroli risotto with spinach, burrata, and anchovy croutons (1, 4, 7, 12)
• Slow cooked octopus stew with toasted bread and sautéed herbs (1, 12, 14)
• Forest berry panna cotta (7)