The Wines

Recipe pairing:
Florentine style beef tripe with Parmesan cheese frico




Lettuce wrap beef tongue on Tuscan relish




Braised beef oxtail with sweet green peas and rice pilaf

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Braised wild boar with baked Italian polenta filled with kale and Parmesan cheese topped with sauteed Porcini mushrooms


Pan roasted veal chop aux jus with roasted potatoes and steam vegetables

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Cappelletti Prosciutto




Tagliatelle Parmigiano




Pappardelle with wild blue hare ragout




Porcini Mushrooms Risotto

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Grill beef filet with pan roasted artichokes with Castelmagno cheese and honey red wine glaze

Recipe Pairing:
Florentine style beef porterhouse




Grill beef tenderloin "Tagliata" olive poached baby artichokes,barbecue tomatoes on sliced baked potatoes, balsamic glaze

Recipe Pairing:
Veal"Saltinbocca" cutlet aux jus with baked potatoes and steamed asparagus



Veal chop with porcini mushrooms on pumpink pure'

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Roasted rack of lamb aux jus on baked sliced potatoes with green been and baby carrot.



Italian sausage stuffed boneless roasted quail on garlic cracker, sauteed baby vegetables and red wine sauce.

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Pan roasted Black cod with grilled green zucchini ring, filled with beets puree, lemon saffron sauce



Butter roasted lemon rosemary Jhon Dory filet with toasted potatoes, oven dried tomato and olive oil poached baby artichoke

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Asparagus and goat cheese stuffed roasted pork tenderloin aux jus, on baked Portobello mushrooms



Boneless rabbit filled with Italian sausage with Porcini mushrooms ravioli, steam vegetable and rosemary aux jus

Recipe pairing:
Italian "prosciutto" wrapped turkey drumstick, aux jus with soft polenta

Merlot and Sangiovese blend

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