SATURDAY, SEPTEMBER 19, 2026

• Spaghetti alla chitarra with octopus ragù (1, 3, 9, 12, 14) 
• Grilled tuna steak with roasted potatoes and Vermouth sauce (4, 7, 12) 
• Soft coconut cake with chocolate ice cream (1, 3, 7, 8)

SATURDAY, SEPTEMBER 26, 2026

• Tuscan pici pasta with white ragù and leeks scented with truffle (1, 9, 12) 
• Black pepper pork tenderloin with mixed baby salad and caramelized apples 
• Mixed berry cheesecake (1, 3, 7, 8)

SATURDAY, OCTOBER 3, 2026

• Pici pasta with pecorino fondue, pepper, Treviso radicchio and crispy pancetta (1, 7)
• Pork fillet cooked in its own caul fat with Tropea onions, Port wine sauce and caramelized figs (12)
• Wild berry panna cotta (7)

SATURDAY, OCTOBER 10, 2026

• Strozzapreti with white Chianina beef ragù and truffle-scented leeks (1, 7, 8, 12)
• Sliced beef with black kale and almond pesto, served with roasted potatoes (7, 8)
• Apple sbrisolona cake (1, 3, 7)

SATURDAY, OCTOBER 17, 2026

• Mugello-style ravioli filled with potatoes and herbs, served with sausage ragù, wild fennel and shaved aged pecorino (1, 3, 7, 8, 12)
• Veal roast in a thyme and pepper crust, Vin Santo sauce, prunes and chestnuts with a potato flan (4, 7, 12)
• Zuppa Inglese (1, 3, 7)

SATURDAY, OCTOBER 24, 2026

• Potato-filled tortelli with prawns, Franciacorta sauce and pistachio crumble (1, 2, 8, 12)
• Octopus “in galera” with toasted bread and sautéed herbs (1, 12, 14)
• Soft coconut cake with chocolate ice cream (3, 7)

SATURDAY, OCTOBER 31, 2026

• Carnaroli risotto with porcini mushrooms, sausage and saffron (7, 12)
• Peposo di Impruneta, crispy bread, sage beans and crushed potatoes (1, 12)
• Pumpkin panna cotta with chocolate sauce and amaretti crumble (1, 3, 7, 8)