WEEK THREE MENU: April 6 - April 11

È primavera svegliatevi bambine...

   ....'Tis springtime, wake up young maidens.

This is the quintessential Florentine ballad announcing the arrival of spring.  The Tuscan countryside is waking up and the fields are a bright yellow, covered in wild "tromboncini" daffodils. 

Every Florentine is impatiently awaiting Easter Sunday and the "Scopio del Carro" explosion of the "cart"!

This week's menu highlights the ingredients that are beginning to arrive at local markets.


4-Course Menu:


Insalata di Farro Primaverile 
Spring farro salad with radish, spinach, fava beans and pecorino

Gigli agli Asparagi e Rucola 
Artisanal "iris" shaped pasta with asparagus and arugula 

Merluzzo con Gremolata di Zucchini, Pinoli ed Aneto 
Pan seared fresh cod with gremolata of zucchini, pine nuts and dill

Pere Cotte con Brutti ma Buoni
Pears stewed in white win and spices served with a Tuscan homemade hazelnut cookie.

Featured Wine:
Castello della Salla, Bramito 2018, Chardonnay, Umbria
The baby sister of the famed (and expensive!) Cervaro 2018 (96 Points by Robert Parker), this complex and fresh white is elegant and delicate just like our spring menu.