Chef’s Table – Farm to Table Dinner Antipasto Bruschetta con burrata e caponata Bruschetta con ‘nduja Piadina e friggione Salumi e formaggio Primo Tortelloni di ricotta al burro e salvia Ricotta stuffed tortelloni, served with butter and sage, and a very special surprise Filet con sugo di carne Typical Calabrese “maccheroni” with braised beef sauce Secondo Guancia di manzo in umido Stewed beef cheeks As is the tradition of the Cucina Povera in Calabria, the meat is served as a main, while the sauce is used to season the pasta of the first course. Two tasty meals from one pot. Contorni Peperonata Summer on a plate: incredibly flavorsome slow-cooked bell peppers Patate mbacchiuse A very humble, very delicious peasant-style potato side dish from Calabria Dolci Panna cotta con frutta fresca Tiramisù