The meal started with some delicious breads, an appetizer wine spritzer, and a plate with fagottino ripieno di ricotta e verdure (a pasta pillow stuffed with ricotta and vegetables), a torta di ceci al cacio e pepe (chick pea pie), a torta di cipolle (onion pie) and orzo e porcini (a salad of barley and mushrooms).
Next came a delicious sopa di piselli (pea soup)
served with plenty of croutons.
This was followed by anatra in agrodolce (duck in a sweet and sour sauce) served with oven roasted carrots, fennel and beans. The plate was completed with two dumplings and dusted with cinnamon.
The desert was a tasty prune and raisin pie drizzled with honey.
A hearty Chianti wine