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Celle 80 Bistrò

Spaghetti with bell pepper reduction, scamorza sauce, and green oil

Homemade pasta with wild boar filling, served with wild mushroom sauce and sour butter

Hand-made tagliolini with guinea fowl ragu, wild fennel, and roast sauce

With French butter and sage

Homemade Grilled Seitan with Grilled Spring Onion and Apple and Cucumber Salad

Tartare with roasted tomato, sweet basil sauce, and burrata

Beef Tagliata with rosemary, or with arugula and Parmesan

Stuffed with zucchini and served with sautéed greens and french fries

Traditional Tiramisu: mascarpone cream, espresso coffee, and Mugello cocoa.

Berry cheesecake: crispy base, velvety cream, and local coulis.

The Borgo Mojito: rum, lime, and fresh mint for your refreshing summer sunsets.