Taking place against the splendid backdrop of Villa Panna, chef Marco Stabile guides Fine Dining Lovers through the ideation and preparation of a chic picnic in the traditional Tuscan style, but with a contemporary twist.
He uses classic regional flavours and ingredients, like slow-cooked beans, pork cheek and cabbage, but serves them in an innovative way – with single-sized, portable portions and new pairings.
Have a look at the whole menu, and then watch the video!
Lampredotto sandwich with French-style pork cheek Tuscan “schiacciata” with creamed cod “Porchetta” and Tuscan bread BBQ with little sausages, skewers, marinated chicken, roulade of rabbit, small hamburgers Cold Tuscan soups: bread soup, chickpea soup and beans soup “Pinzimonio” and grilled vegetables Water melon Carapina’s ice cream
Nespresso grand crus
Acqua Panna and S.Pellegrino
Bellavista Franciacorta Cuvèe Brut Podere Fortuna, Fortuna 2007 Consorzio Brunello di Montalcino, Rosso di Montalcino and Brunello di Montalcino Cantina Cecchi Val delle Rose, Litorale, Vermentino di Maremma IGT 2010
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.