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- BRUNO GIACOSA
- CASTELLO DI NEIVE
- CIACCI PICCOLOMINI D'ARAGONA
- MANTELLASSI
- Querciabella
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- 3 Bicchieri gambero rosso
- 3 viti Vitae AIS
- James Suckling 95/100
- Luca Maroni 93/100
- Luca Maroni 96/100
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- Pasta all'amatriciana
- Aperitif
- Appetizers
- Baked sea bream
- Braised beef in Barolo
- Cannelloni
- Cantucci toscani
- Caponata
- Carbonara pasta
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- Chicken nuggets
- Chocolate
- Cockerel grilled
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- Cold cuts and salami
- Crespelle with ricotta cheese and spinaches
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- Dry pastry
- English roast-beef
- Fillet with green pepper
- Fish stew
- Florentina Steak
- Fresh cheese
- Fruit pies and cream
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- Grilled Fish
- Grilled Pork
- Grilled meat
- Hard cheese
- Lamb
- Linguine in squid ink
- Meat and game stew
- Meat stewed
- Medium-aged cheeses
- Meet in tomato sauce
- Milanese cutlet
- Mixed boiled meat
- Mixed fried fish
- Mussels
- Octopus salad
- Orecchiette with turnip tops
- Oysters
- Panettone
- Pasta with meat sauce
- Pasta with sardines
- Pasta with seafood
- Pasta with tuna
- Pizza
- Polenta taragna
- Porchetta
- Pot roast
- Rabbit
- Ravioli pasta with pumpkin
- Risotto
- Risotto with seafood
- Risotto with vegetables
- Roast meat
- Saffron risotto
- Sausage
- Sausage
- Scallops with mushrooms
- Sea bass
- Sliced beef
- Smoked Fish appetizers
- Soups
- Spaghetti with clams
- Spaghetti with sea urchins
- Speck
- Steamed fish Hors d'oeuvres
- Strudel
- Stuffed squids
- Sushi-sashimi
- Tagliatelle with mushrooms
- Tartare-fish carpaccio
- Tortellini with meat sauce
- Trofie in basil sauce
- Tuna fillet in pistachios crust
- Vegetables in batter
- Warm fish appetizers
- White Meat
- dried Fruit
- mushroom risotto
- pork knuckle baked
- spicy cheese
- swordfish
- veal with tuna sauce
- wild game
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