“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.”
The Cinnamon of Passion
Radicchio from Treviso with orange, Williams pear, toasted pistachio crumble and cinnamon
The Laurel of Wisdom
Sheep's milk ricotta and bay leaf tortello, broccoli cream, saffron and crispy grilled squid
The Star Anise of Intensity
‘Dischivolanti’ pasta, creamed corn, Tuscan ‘bardiccio’ sausage, fennel and star anise
The Black Pepper of Strength
Charcoal Angus beef short ribs marinated in allspice, spring onion, lime, chestnuts and Mantua pumpkin
The Nutmeg of Refinement
Crispy portobello mushrooms sandwich, lightly seared scampi and nutmeg caramel
The Cardamom of Elegance
Chestnuts and blueberries spiced with red wine, buffalo ricotta cheese and Tuscan extra virgin olive oil
195
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.
Gherardesca Garden Artichoke
Pan-cooked artichoke, De Magi “Crosta Rossa” pecorino cheese, apple and lemon mustard
Amberjack from the Tyrrhenian Sea
Lightly seared Tyrrhenian Sea amberjack, celeriac and seaweed powder
Risotto of the Tuscan Hills
Seasonal cabbage risotto with lightly smoked mountain butter
Agnolotti of the Livornese Court
Livornese cockerel agnolotti with San Miniato black truffle, ginger and marinated cardoncelli mushrooms
Lamb from the Casentino Pastures
Fracassi selection Casentino lamb and carrots with hay and pollen
Creamy Delight of the Florentine Residence
Cinnamon cremeux, celery, raw and cooked apples
185
The Count's Garden
The Gherardesca Garden, keeper of Count Guido Alberto’s 19th-century dream, invites you on a journey through nature: the same plants that grace your table await you once more along its winding paths.
Celery at the Temple Green
Celery, miso Bagna càuda and hazelnut butter
Beet on the Hill
Sweet and sour beetroot millefeuille, toasted almond cream and black cherry
There's a Pumpkin in the Kaffeehaus
“Saor” pumpkin risotto, onion, raisins and coffee
Immersed Onion
“Onion soup” with Tuscan bread, marinated egg yolk and Antani De Magi cheese
Lively Artichoke
Lightly roasted bread and artichoke tortello, walnut sauce and burnt lemon
Pink Grapefruit always looks up
Pink grapefruit and lime granita, Alfiere De Magi goat cheese cremeux and lemon peel and basil olive oil
Grapes beneath the Pergola
Buckwheat and dark chocolate light mousse, spiced grapes and crunchy cocoa tuile
175
Appetizers
Pan-cooked artichoke, De Magi “Crosta Rossa” pecorino cheese apple and lemon mustard
Lightly seared Tyrrhenian Sea amberjack, celeriac and seaweed powder
Roasted rabbit salad with mixed field greens, confit pears, chamomile and organic mushrooms
First Courses
Seasonal cabbage risotto with lightly smoked mountain butter
Red shrimp tagliolini, green parsley cream and goat buttermilk
Livornese cockerel agnolotti with San Miniato black truffle, ginger and marinated cardoncelli mushrooms
Main Courses
Turbot "croquette", San Miniato black truffle and soft potatoes
Wild pig, sour chicory, fig mustard and roasted sauce
Fracassi selection Casentino lamb and carrots with hay and pollen
Main course to be shared
Crusted seabass fillet, potatoes millefeuille, tomato, capers and basil
