WEEKEND BREAKFAST --- coffee with Irish cream | bread and goat cheese ( herve mons pave cardinal ) | grapefruit | apple
AFTERNOON-TEATIME --- tea | mandarin
DINNER --- ( at Oreste's) Replica of a completely Etruscan meal: turnip, fig preserve, veg sausage, water buffalo cheese and focaccia, matching with Etruscan beer | modern but still traditional Tuscan dish: a vegetarian version of the Pappardelle al Ragu di Cinghiale, with Chianti | Tuscan bread, sheep cheeses, and Morellino da Scansano, another Tuscan Red | Panettone, with Rum
- turnip simmered with olive oil and savories is weet, soft, soaked in flavors from herbs.
- the beer has reference to a research on micro elements of ancient Etruscan beer.
