Grandma used to cook: At our place you won't find tables for two; we all eat together at a long wooden table, where we can talk about our day, share stories and listen to others and their experiences. We savor dishes from my grandmother's memory, which I am able to recreate with the same love she had for cooking. The appetizers include crostini, a selection of mixed Tuscan cold cuts, salami, Tuscan ham, finocchiona, hand-cut sbriciolona, spread pancetta, lardo di Colonnata, our famous pickled vegetables, sun-dried tomatoes with fennel, peperonata, and salted anchovies from grandpa Angelo. The first courses consist of potato tortelli from Mugello with meat sauce, ricotta ravioli, porcini mushroom pappardelle, wild boar maccheroni, prugnoli mushroom tagliolini, pigeon risotto, Chianti risotto, ribollita, panzanella, pasta e fagioli, pesto crepes, leek polenta, sausage polenta, beef stew, and farinata. The main courses include fragrant meat and bread skewers with herbs, pork loin with apples, Tuscan stew, ossobuco, and the famous Florentine steak. For dessert, we have homemade tiramisu, cakes, and pastries.