Chef’s Senator Cappelli ravioli stuffed with goat ricotta and black truffle, dressed with melted alpine butter, crispy sage leaves and Grana raspadura

Risotto AmaMi with lemon and liquorice

Calamarata pasta with cheese and pepper, red Mazara prowns tartare and lemon

Spaghetti with crispy guanciale, basil, pecorino di Pienza Cheese, tomato sauce

Vegetable soup with crispy bread and EVO oil