A vegetable culinary trip with an appetizer consisting of a tomato jelly, stracciatella and basil oil, a delicate first dish of cappelletti with eggplant, tomato and salted ricotta, the main course a low-temperature cooked egg on a creamy topped at the top and asparagus. Concluding with a creamy dessert made of ricotta, almond yogurt and cherries

'Traditional Italian cuisine with a modern twist.' Let's start with a brioche roll and foie gras with Vin Santo and sage. Next up, pappardelle with duck, candied orange and cocoa. For the main course, braised beef cheek, mashed potatoes, lime. Concluding with a freshly prepared Profitterol with hazelnut, cream and chocolate

Enjoy a full Tuscan journey with all-inclusive selections from beef tartare, to hearty first courses with Gnudi, tomato souce, parmensan cream. Savor the main of pork fillet with caramelized onion and mashed potatoes finishing with classic Tiramisù.

A four-course fusion menu that includes a starter of mackerel sashimi with citrus ponzu sauce and spring onion, and a main course of bottini stuffed with burrata on a prawn and ginger bisque. The main course is Tataki amberjack with teriyaki sauce and pak choi, followed by a summer dessert of meringue with vanilla chantilly cream and fresh strawberries

A journey through the flavours of the sea with an appetiser of raw Mazara del Vallo prawns, a "watercolour" Carnaroli risotto with shellfish bisque and candied lemon, and seared octopus with a cream of roasted peppers and black garlic. Concluding with a fresh dessert made with bergamot cream, shortcrust pastry and fresh fruit