HORSE D'OEUVRE:

Crostini with spleen or black crostini: appetizer prepared with bovine spleen, onion, white wine, anchovies, capers, salt and pepper, smeared on slices of home toasted bread





Bruschetta:
Slices of tuscan bread with garlic and pepper, seasoned with few salt and oil virgin of olive.





FIRST COURSES:

Panzanella
Soup prepared with broth of boiling chicken and eggs beaten mixed with parmigiano cheese, few walnut-tree, salt, pepper.




Ribollita
It is a cooked soup in oven, then seasoned with other raw oil, enriched with fresh onions cut thin and other pepper.




Pici
Pasta prepared simply with water, flour and few salt, mixed rather hard and pulled by hand up to form rough twines.




Pappardelle with hare
The hare, chopped, after a long "marinatura" with the odors in Chianti wine is cooked in salmì, using like base the "coratella" minced thiny. We create so a dense juice, enriched by the pulp of the hare, with which the pappardelle are seasoned, rather wide and well pulled.



SECOND COURSES

Steacks of pig
They are also cooked to the fire, in "rosticciana" but the common senese recipe is that to present them in a fried mixture of garlic, completed with sauce of tomato and red and flavored wine with many seeds of fennel.


Fegatelli
Liver of pig, possibly young, cut asunder, turned in the "ratta" and perfumed with seeds of fennel. We salt and pepper, therefore we cook in the saucepan like the steacks of pig or in turned roast.

"Tagliata" ai ferri
Beefsteak marinated in a fried mixture of garlic and oil of olive, cooked to the irons slightly "to the blood," cut to small slices, finished up with lemon juice and leaves of salad "rucola".



Fagioli all'uccelletto.
Beans cooked with sage, garlic, oil and tomato. Typical contour, enriched often with sausages so that it can be considered unique dish




CAKES

Cantucci






Castagnaccio