Hand made spinach "Tagliatelle" with slow braised beef ragout".
Homemade "Agnolotti" filled with roasted pumpkin in a fennel vegetable broth and shaved Parmesan cheese.
Pappardelle pasta tossed with melted butter and Parmesan cheese with Tuscan beef stew cutlet, filled with prosciutto and pecorino cheese
The "braciole alla fiorentina" it was a typical Tuscan beef stew make with the beef round chuck, which is the shoulder of the beef, more appropriate piece of meet for braising cooking application.In Tuscany the "soffritto" is very important, very hot pot with olive oil and the nice cut mirepoix of celery, onion and carrot is the way we start the most of our popular stew.
Seafood lasagna with clam juice becahmel sauce and basil pesto "Carlofortino"
The fresh sheet of pasta is layered with a assorted seafood mixture of clams, mussels, halibut and monkfish, folded in a clams juice bechamel sauce, drizzled with "Carlofortino" basil pesto sauce. Gratin the lasagna in the oven and served with the fresh strained tomatoes sauce, reduce with clam juice and emulsion with extra virgin olive oil.
Home made wheat flour spaghetti with garlic, basil,baby roma tomatoes and first press extra virgin olive oil
Pappardelle pasta tossed with white truffle and melted butter center with slow braised blue hare
Square shape ravioli filled with ricotta and parmesan cheese in basil tomato sauce
Ravioli filled with herbs and Parmesan cheese in a fresh garlic, tomato and asparagus white wine sauce with shaved ricotta cheese.
Ravioli filled with roasted eggplant and ricotta cheese in a vegetable beef tenderloin coulis sauce.
Gratinated meat Lasagna with tomato sauce.
Lasagna means layers of starches ingredients with protein or vegetables, there is many variety and ways on the culinary art world