Home Chef

Stefania can create specific seasonal menus; for example, in spring: burrata on a bed of roasted tomato sauce, tagliatelle with asparagus and crispy pancetta, turkey roulade with spinach, ham and cheese, and strawberry tiramisu.
In summer, she uses fresh ingredients: spinach flan with white wine and almond sauce, ravioli with cherry tomatoes and arugula pesto, pork loin with garden vegetables, and limoncello panna cotta.

In autumn: pumpkin velvety cream with crunchy bread, pici with ragu, 'peposo del Brunelleschi' with cannellini beans, and chocolate mousse with red fruits.

Below are just examples, as she always builds the menu together with you based on the number of courses you prefer and any dietary restrictions you may have.

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STARTERS

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Aubergine Parmigiana

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Cold Tomato Soup with Crispy prosciutto 

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Rainbow Caprese with fresh and roasted colourful tomatoes, "fiordilatte" mozzarella, spiced bread croutons and basil pesto

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Baked Pappa al Pomodoro with basil cream and Parmesan wafers

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Crouton with finocchiona (fennel salami) pecorino cheese and balsamic glaze

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Tuscan Appetizer: Cured meat, Cheeses, fagiolina bean salad, bruschetta and focaccia

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FIRST COURSES

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Tagliatelle with Norcina sauce (sausage and truffle cream) or Ragú

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Pici with Aglione sauce (garlic tomato sauce) Ragú (white or red) or Red Wine sauce

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Pennette with sausage and wild fennel sauce

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Traditional Lasagna with seasonal vegetables 

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Ravioli with roasted cherry tomato sauce flavoured with oregano and salted ricotta

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Spaghetti all'Amatriciana or alla Puttanesca

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MAIN COURSES WITH VEGETABLE SIDE

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Peposo Fiorentino (Florentine beef stew) with Cannellini beans

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Pork Loin in an aromatic sauce with mashed potatoes

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Trasimeno Beer Stew roasted potatoes

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Capocollo (cured pork neck) with wild fennel and grilled vegetables

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