Theme dinner

Thursday September 18th, 2025

An adventurous trip through the world of flavors, blending cultures and ingredients to obtain something new

Menu executed by the Culinary Arts Chef De Partie II students of Apicius International School of Hospitality for the PHYSIOLOGY OF TASTE course.

The menu was created following the concept of the physiology of taste, offering the customer a varied experience through tasting. A mix of flavors, consistencies and traditional recipes proposed in a contemporary way, with a focus on seasonality, quality of the preparations, and taste.

Buon appetito!

€ 35,00 (or 10 Units)

Finger Food

• Brioche bun croutons with chicken liver mousse and caper floret

• Chickpea polenta with red tuna tartare

• Stuffed tomato with sheep ricotta and basil

• Peppers and “poor zucchini” skewer

• VINO

  Conte Guicciardini

  Castello di Poppiano,

  Manzoni Metodo Classico.

  _

  Conte Guicciardini

  Massi di Mandorlaia,

  Vermentino.

Appetizers

• Panzanella from the sea: Bread soaked into mussel broth and grilled, marinated cucumber, onion and tomato, Livorno-style pesto

• Vino

  Conte Guicciardini

  Castello di Poppiano

  Rosato della Costa

First Course

• Handmade raviolo stuffed with “Livorno-style cod”, spicy tomato and parsley sauce, garlic bread crumble

• Vino

  Conte Guicciardini

  Castello di Poppiano,

  Il Cortile Chianti DOCG.

Main Course

• Lobster with Colonnata cured lard, roasted carrot and yogurt mousse, balsamic vinegar radicchio

• Vino

  Conte Guicciardini

  Castello di Poppiano,

  La Historia.

Pre-Dessert

• Lemon Sgroppino* & “Seems Sgroppino” al Limone.

Dessert

• Zuccotto Fiorentino

• Torta Fedora.

• Vino

  Conte Guicciardini

  Castello di Poppiano,

  Vin Santo della Torre Grande.

Cookies & Petit Four

• Tuscan almond cookies, semolina cake with chocolate glaze, and a mini tartlet with cream and raspberry

Vegetarian, gluten-free, and lactose-free options will be available.