“The Queen’s Spices” is a tasting menu shaped around six spices, each enhanced in a different way, inspired by the taste of Catherine de’ Medici, the queen who brought the elegance of Florentine cuisine to the French court. Each course is a tribute to a spice that, according to the legend we’ve created for you – or who knows, maybe it will turn out to be true? – would have crossed seas and lands to reach her, influencing European gastronomy.”
La Noce Moscata della Raffinatezza
Cauliflower, wildflower honey and rice vinegar
Lo Zenzero dell’Autenticita
Garfagnana barley, black cuttlefish and ginger
Anice Stellato della Creatività
‘Dischivolanti’ pasta, creamed corn, Tuscan ‘bardiccio’ sausage, fennel and star anice
Pepe Nero della Forza
Charcoal Angus beef short ribs marinated in black pepper, crispy panzanella, anchovies, capers and celery
Il Ginepro della Purezza
‘FormagGin’, three milk cheese refined with rosemary, tarragon and Gin, served with naturally fermented rye and seed bread
Bergamotto e Cardamomo dell’Eredità
White chocolate cremeux, artichoke and bergamot
185
Gherardesca
The cycle of nature guides our cuisine: the menu follows its path from the Gherardesca Garden to the sea, meanders around the countryside and finally flourishes at the table.
Charcoal fennel, toasted almond and pink grapefruit
Seared scampi, green asparagus, Osietra Giaveri caviar and egg yolk
Risotto with red wine, marinated radicchio, sweetbreads and shallot
Livornese cockerel agnolotti, agretti, cardoncelli mushrooms and ginger
Fracassi selection Casentino lamb, celeriac, black garlic and licorice
Soft citrus ingot, sage and peanuts ice cream
185
Appetizers
Charcoal fennel, toasted almond and pink grapefruit
Glazed and baked onion, organic egg and ‘Antani’ cow cheese from De’ Magi
Seared scampi, green asparagus, Osietra Giaveri caviar and egg yolk
Venison tartare, seaweed, winter lemon, Bourbon vanilla and dark chocolate
First Courses
Risotto with red wine, marinated radicchio, sweetbreads and shallot
Potatoe and saffron ‘topini gnocchi’, Tyrrhenian Sea gurnard melangolo’ bitter orange, Champagne and glasswort
Lightly smoked ‘spaghetti alla chitarra’, double marinated mullet fermented plums and amaranth
Livornese cockerel agnolotti, agretti, cardoncelli mushrooms and ginger
