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o r a r e su b j e c t ed t o on - s i t e aba t em en t a t a n ega t i v e t em pe ra tu r e t o gua ra n t e e t h e i r qu a l i t y and sa f e t y , a s d e s c r i b ed i n t h e p r o c edu r e s o f t h e H accp P la n pu r suan t t o E C R egu la t i on 852 /0 4 .

F o r a l l e rg i e s o r s p e c i f i c i n t o l e ra n c e s , p l ea s e c on ta c t t h e s t a f f .

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p l ea s e c on su l t t h e app rop r ia t e do cu m en ta t i on t h a t w i l l b e p r o v id ed by ou r s t a f f .

Executive Chef

Juan Quintero

SAN FELICE VEGETABLE GARDEN

Part of the raw materials of “Oster ia del Grigio”

and “Poggio Rosso” Restaurant come from our "Orto Fel ice" ki tchen garden.

Thanks to the UMANA MENTE Foundation, an Al l ianz Group phi lanthropic pro ject ,

the e lderly , under the guidance and supervis ion of San Fel ice ’ s s taf f ,

become the masters who, with their experience le t people with disabi l i t ies ,

young individuals and chi ldren f rom local schools , rediscover the essence,

techniques and pract ices of the Tuscan agricul tural art .

SYNERGIES

A contemporary look at the Chianti landscape

Tuscany that embraces the world

8 courses

Welcome to San Felice

“Panforte Quintero”

Between the sea and Orto Felice

Mediterranean beef

Scents of Tuscan coast

Tastes from far away

Wild boar risotto and Tuscan kale

Tuscan clay

Eating meat in Chianti

Caper f lower

***

REST AT THE POGGIO ROSSO

A tasting i t inerary through our kitchen

5 courses

TO BEGIN

Snapper and wood sorrel

Beef tartare and scents of Tyrrhenian sea

Baby squids, citrus cacciucco f ish soup and heart of palm

Scampi, turnip ravioli and caviar

FIRST COURSES

Citrus ravioli , Val d’Orcia saffron and red shrimps

Spaghetti , wild fennel and sea urchins

Wild boar risotto and Tuscan kale

Maccheroncini, sweet garlic, truff le and porcini

MAIN COURSES

Pigeon, porcini mushrooms and blackberries

Lamb, smoked eggplant and citron

Slowly roasted suckling pig, tarragon and quinces

Podolica beef sirloin, potato and truff le in clay, foie gras