Hi from Errico!

My cuisine is linked to the culinary tradition of Arezzo and Tuscany, the pasta is rigorously handmade (pici, tagliatelle, gnocchi, ravioli) with meat sauce (rabbit ragout, duck, pigeon, guinea fowl, wild boar, roe deer), roasts are my specialty (porchetta rabbit and duck, in particular). For starters, pappa al pomodoro and chicken liver crostini can never be missing from a Tuscan table. For desserts, the choice is always in the name of tradition, cantucci, tarts, ricciarelli, cavallucci. All accompanied by good wine.