The Sienese cinta (pig) grilled with flan bieta vegetable 

The cut of beef skewer with grilled vegetables

The braised beef cheek with Sagrantino wine and celeriac puree

The roll of chicken with thyme and mortadella and Bronte's pistachio crust on chicory soup


Wild boar with Barolo wine and vegetables to-camp

The lamb with Vernaccia wine, artichokes and dried tomatoes

Leg of suckling pig cooked with sweet baked onions