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Starters:

Porrea (shortcake with leek and spiced cheese inspired by the friars of san lorenzo)

Cockerel Escabecio (marinated in a sweet and sour sauce of onions, anise and fennel)

 

Main Course:

Potato vermicelli from Cetica (with ham and cream cheese - accademia dei georgofili)

Walnut flavoured lasagnole (ginger, cane sugar, walnut honey and walnuts - Jesuits 1600)

 

Meats and vegetarian option:

Large chicken breast in spicied sauce (renaissance style)

Chocolate scented wild boar (with spices and dry fruit- artusi 1894)

V - Brunelleschi stew (with mopur fillet and renaissance spices)

 

Desserts

Pumpkin cake

Diriola (traditional medieval cinnamon cake)