Christmas Lunch

Tuscan Cured Meats and Local Cheeses

A selection of traditional cured meats and cheeses from small producers, with mostarda and preserves.

Seasonal Vegetable Flan

Soft and warm, made with winter vegetables.

Crostino Toscano

The classic Tuscan chicken liver crostino on toasted bread, with a touch of Vin Santo.

Lasagnetta with White Mallard Ragù

Thin homemade pasta sheets, a slow-cooked white mallard ragù and a light béchamel.

Tuscan Agnolotti with Gran Mugello Fondue

Meat-filled and sealed by hand, with a fondue of Gran Mugello cheese from Palagiaccio.

Beef Cheek Peposo

The way Impruneta’s kiln workers made it: beef cheek slow-cooked in Chianti with black pepper.

Veal Braised in Milk

Slowly cooked in milk until meltingly tender, with its own velvety sauce.

with Mashed Potatoes

Artisanal Panettone

The holiday cake served warm, with custard gelato and Vin Santo.