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Your personal chef: cooking classes and catering in Siena
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menus

Some samples of our proposals

CREATE YOUR OWN MENU
Choose one dish for each course, or make your special request if what you like is not listed. We will do our best to please you.

ANTIPSTI - STARTERS
• Sformatino di carote (Carrot flan) with Tuscan prosciutto and pecorino (sheep cheese) sauce1,3,7
• Zucchini rolls stuffed with ricotta and chives Vg-GF 3,7
• Bresaola fagottini stuffed with delicate goat cheese GF 7
• Tuscan bruschetta with peppers basil oregano and garlic Ve1
• Eggplant parmigiana Vg1,7
• Saffron ricotta soufflé with crispy speck Vg (without speck)-GF 3,7
• Tomato bruschetta Ve1
• Spring rolls Tuscan style stuffed with vegetable and cheese Vg 1,3,7
• Mature pecorino (sheep cheese) flan on a velvety zucchini and basil sauce with crispy leaks Vg-GF

Seasonal options
• Apr-Jun - Warm salad of sautéed asparagus with fresh onion and sesame seeds Ve-GF 11
• Jul-Sep summer salad with nectarine toasted almonds and pecorino semi-stagionato (semi-mature sheep cheese) Vg-Ve (on request)-GF8
• Oct-Apr winter salad with fennel, orange, black olives and walnuts Ve-GF
• Aug-May arugula pears and walnuts salad Ve-GF8
• Nov-Apr - Artichoke salad with walnuts and grana Padano Vg-GF-7,8
• Nov-Apr – Artichoke flan with parmigiano sauce Vg
• Jun-Sep – oven baked zucchini flowers stuffed with ricotta on a light fresh tomato sauce

PRIMI - FIRST COURSE
• Home-made tagliatelle with Tuscan ragout (meat sauce with beef and pork)1,3,9,12
• Mezze penne with revisited amatriciana (onion, pancetta and tomato)1,12
• Caserecce pasta with Tuscan pork sausage and estragon ragout1,12
• Home-made potatoes ravioli Mugello style with butter and sage Vg1,3,7,
• Nobile wine risotto with mature pecorino di Pienza (sheep cheese)Vg7,12
• Malfatti – baked ricotta and spinach balls with bechamel and Tuscan ragout Vg1,3,7
• Pecorino (sheep cheese) fagottini pasta with arugula (rocket) pesto and cherry tomato Vg1,3,7,8
• Half-moon gnocchi stuffed with pesto with fresh tomato sauce Vg1,3,7,8
• Home-made red wine tagliatelle with duck ragout (meat sauce with duck)1,3,9,12

Seasonal
• Jun-Sep - Bucatini pasta timbale with eggplant, tomato, mozzarella and basil Vg1,5,7
• Aug-May - Green gnocchi with squash velvety sauce Ve (on request)-Vg1,3
• Sep-May - pecorino (sheep cheese) and ricotta ravioli with pear sauce and balsamic reduction Vg1,3,7,12
• Jun-Dec – Pici all’aglione (typical home-made spaghetti with special local garlic tomato sauce) Ve (on request)-Vg1,3
• Jun-Sep – gnocchi with saffron zucchini sauce and sauteed zucchini flowers Ve (on request)-Vg1,3
• Risotto, with asparagus, zucchini, porcini, radicchio…according to the season 7,12

SECONDI - SECOND COURSE
• Tagliata di manzo (grilled sliced beef steak) with rocket salad and shaved Grana Padano GF7
• Chicken cacciatore (with tomato and olives) GF9,12
• Stuffed chicken breast with its side vegetable
• Pork tenderloin in puff pastry crust with caramelized onion in balsamic vinegar1,3,7,10,12
• Guinea-fowl in Vin Santo (Tuscan sweet wine) with aromatic salad (carrot, celery and sundry tomato) GF9,12
• Pork saltimbocca (with prosciutto and sage) with mixed caponata (vegetable sauté with tomato and capers)
• Pearl millet vegetable balls on a velvety pea cream Ve-GF
• Roast lamb shoulder with roast potatoes GF
• Grilled poached egg with mashed potato and parmigiano Vg-GF3,7

Seasonal
• Sep-May - Braised beef in red wine Chianti style with italian potato puree GF 9,12
• May-Sep - Involtini di pollo (chicken rolls) stuffed with prosciutto and pecorino (sheep cheese) in white wine sauce with sauteed zucchini 1,7,12
• Jun-Sep – Roasted bell peppers stuffed with zucchini, mozzarella and basil Vg1,3,7
• May-Sep – Zucchini parmigianaVg7

DOLCI - DESSERT
• Tiramisu Vg1,3,7
• Mascarpone mousse with caramel and hazel-nuts Vg-GF7,8
• Almond chocolate cake with raspberry coulis Vg-GF3,7,8
• Hazelnuts cake with melting gianduia chocolate heart Vg1,3,7,8
• Lemon mousse with caramelized lemon zests Vg-GF3,7,8
• Crème brulé
• Almond lemon cake with strawberry sauce and mint GF-Vg 3,7,8
• Two-custard zuppa inglese with dark chocolate sauce and toasted hazelnuts Vg1,3,7,8
• Sweet basket with fruit salad and vanilla custard Vg1,3,7
• Almond twill with lemon custard and fruit Vg-GF

Seasonal
• Mar-Aug – Strawberry tiramisu Vg1,3,7
• Oct-May – pineapple carpaccio with strawberry sorbet Ve-GF
• Jun-Sep – melon carpaccio with lemon sorbet Ve-GF
• Sep-May Pecorino cheese, pears and ricotta tart with vanilla custard and raspberry coulis Vg1,3,7

NOTES:
Ve = vegan
Vg = vegetarian
GF = gluten free. Most of the dishes not gluten free can be prepared without gluten, including pasta. Please ask.

ALLERGENS
1. Cereals containing gluten, i.e. wheat, rye, barley, oat, emmer, kamut, their derivatives trains and by-products
2. Crustaceans and products based on crustaceans
3. Eggs and by-products
4. Fish and products based on fish
5. Peanuts and peanut-based products
6. Soy and soy-based products
7. Milk and dairy products (lactose included)
8. Fruits in shell, i.e. almonds, hazelnuts, walnuts, cashew, pecan, Brazil, pistachios, macadamia nuts or Queensland nuts and their by-products
9. Celery and products based on celery
10. Mustard and mustard-based products
11. Sesame seeds and sesame seeds-based products
12. Sulphur dioxide and sulphites in concentrations above 10 mg/kg
13. Lupine and lupine-based products
14. shellfish and products based on shellfish

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