Tuscan boiled meat and mushroom and chestnut wellington

Dining experience: take a seat and enjoy an authentic Italian meal with a local Cesarina

The stew or boil is left to cook for hours and hours spreading smell and heat in the house. Grandma would put it "on" in the morning: a nice piece of beef with capon or hen she would add the smells and the potato and a few cloves and then as she used to say "I'm going to make the sauces." In the meantime she would chop potatoes, carrots, peas, whip eggs into mayonnaise for Russian salad. All this can be found in my kitchen or in "casa" as they say in Tuscan. Then there was never a lack of the smell of bread and the miracle of its rising. That warm and comforting environment you find on my table and it will warm your heart.

A modern touch like caramelized pears and a mushroom and chestnut Wellington with nuts and to finish with tozzetti dipped in an orange liqueur.