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

Origine

65

Drinks not included

Poached egg, spinach, parmesan cheese, truffle (1-3-7)

Pumpkin tortelli, pioppini mushrooms, pear mostarda, pecorino cheese (1-3-7-10-12)

Tagliolini, ossobuco, saffron, lovage (1-3-7-9-12)

Pork shoulder, liver, celeriac, tartar sauce, Salina capers (3-9-12)

Almond, mascarpone, strawberries, meringue (3-7-8-12)

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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

Asparagus, tahina vinaigrette, malt, hollandaise sauce (1-3-7-8-11-12)

Shellfish, parsley extract, ‘prosciutto’, mustard sauce (4-7-10-12-14)

Spaghetti Mancini, smoked bluefish butter, coconut, basil (1-4-7-12)

Venison, gingerbread, lime, marinated vegetables (1-7-8-9-12)

Pigeon, cibreo sauce, apple, beetroot (12)

Chocolate, peanuts, banana (1-3-7-8)

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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.