Pasta:

Chitarra alla Maremmana:
Sandra’s home made thin spaghetti tossed with butter and
Sage and finished with shaved Alba white truffle
Wine: Chianti Classico riserva la Salvanella Melini 2000
Wine: Chianti Classico riserva Massovecchio Melini 1999

Secondo di Pesce :

Triglie al Cartoccio:
Filet of red Mullet, baked in parchment paper with fresh herbs
Gaeta Black Olives and capers in a delicate tomato sauce
Wine: Gavi dei Gavi Black Label La Scolca 2003

Secondo di Carne:

Carre’ di Vitellino Ripieno:
Baby rack of veal, stuffed with Trentino speck and mozzarella,
roasted with extra virgin olive oil, garlic and fresh rosemary,
finished with drizzle of balsamic sauce    
Wine: Hugonis (Nero D’avola - Cabernet) Rapitala’ 2002
Wine: Amarone Santi 2001

Dolce:

Fichi, Miele di Castagne e Dolcelatte:
Fresh baked figs served with chestnut honey
And imported dolcelatte gorgonzola
Wine: Passito di Pantelleria Pellegrino 2003