+39 0577 737 223
Loc. Fizzano, 53011 - Castellina in Chianti, Toscana, Italy
Closed on Tuesday.
Chiamaci +39 0577 737 223
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Tasting Menu

Origine

65

Drinks not included

Beef tartar, urchins, celery, burrata stracciatella

Poached egg, spinach, parmesan cheese, truffle

Tortelli, roe deer, apricot, eggplant scapece (Neapolitan vinegar sauce), ginger and cardamom emulsion

Guinea fowl, lovage, curry, hazelnut

Mango, basil sorbet, white chocolate

.

35

Wine pairing

The tasting menu is for the whole table

LIST OF ALLERGENI 1) CEREALS containing gluten like wheat, rye, barley, oats, spelt, kamut and associated cereals and by-products 2) CRUSTACEANS and crustacean-based products 3) EGGS and egg-based products 4) FISH and fish-based products 5) PEANUTS and peanut-based products 6) SOYA and soya-based products 7) MILK and milk-based products (including lactose) 8) NUTS like almonds, hazelnuts, walnuts, pistachio nuts, and their products 9) CELERY and celery-based products 10) MUSTARD and mustard-based products 11) SESAME SEEDS and sesame seed-based products 12) SULPHUR DIOXIDE AND SULPHITES higher than 10 mg/Kg or 10 mg/litre (total sulphur dioxide) 13) LUPIN BEANS and lupin-based products 14) SHELLFISH and shellfish-based products

Rapsodia

80

Drinks not included

Palamita, panzanella, peach sorbet, black olives

Ravioli, grilled tomatoes, sweet garlic, chive mayonnaise and pickled bergamot

Spaghetti Mancini, smoked bluefish butter, coconut, basil

Pork belly, licorice, saffron, pineapple

Pigeon, vermouth, green sauce, pepper and raspberry

Watermelon, rose and goat cheese ice cream, cinnamon, walnuts

.

42

Wine pairing

The tasting menu is for the whole table

LIST OF ALLERGENI 1) CEREALS containing gluten like wheat, rye, barley, oats, spelt, kamut and associated cereals and by-products 2) CRUSTACEANS and crustacean-based products 3) EGGS and egg-based products 4) FISH and fish-based products 5) PEANUTS and peanut-based products 6) SOYA and soya-based products 7) MILK and milk-based products (including lactose) 8) NUTS like almonds, hazelnuts, walnuts, pistachio nuts, and their products 9) CELERY and celery-based products 10) MUSTARD and mustard-based products 11) SESAME SEEDS and sesame seed-based products 12) SULPHUR DIOXIDE AND SULPHITES higher than 10 mg/Kg or 10 mg/litre (total sulphur dioxide) 13) LUPIN BEANS and lupin-based products 14) SHELLFISH and shellfish-based products

FOLLOWING THE CHANGING SEASONS

CREATIONS

POACHED EGG

Poached egg, pecorino, truffle, spinach. A dish created in 2014 which has accompanied the chef throughout his entire career, ensuring strong feelings.

SPAGHETTO MANCINI

Spaghetto Mancini, cacio e pepe, celeriac, coffee. A dish created in 2020. Its distinctive feature: the use of black pepper passed through a coffee maker to soften its character, and the freshness of the celeriac which harmonises the traditional ingredients.

GUINEA FOWL

Guinea fowl, its giblets, grapes, braised endives alla verbena. A dish for 2020, evoked by the coming of autumn, with pronounced regional notes coming from the vines of Rocca delle Macìe.