Easter Sunday Lunch and Easter Monday Lunch 2025
Sunday, april 20th | MONDAY APRIL 21st | 2025
Easter means spring, and spring in Val d'Orcia means fresh produce from the garden, wild herbs, eggs from our hens, freshly made sheep ricotta, and flowers, of course!
I have created two menus for these festive days, blending tradition with the exploration of new flavors.
The choice of ingredients is fundamental in our kitchen, and we hope you will appreciate the luxury of tasting wild salads and foraged greens, gathered from the fields around Il Rigo, organic cheeses, and our homemade pasta made with flours from our farm!
The table will be adorned with fresh flowers that we grow in the garden among zucchinis and chard!
Easter Sunday Lunch
Sunday, april 20th
Starters
Lamb meatballs with mint mayonnaise and lemon zest
Wild foraged salad
Selection of organic cow cheeses from Az. Camporbiano and a selection of chutneys from Il Rigo
Primo
Potato gnocchi – aromatic herb pesto – pecorino fondue from Pienza and toasted walnuts.
Secondo
Guinea Fowl with Saffron from Val d'Orcia
Roasted Spring Vegetables from the Garden
Vegetarian Alternative:
Creamy Chickpea Stew with Saffron and Rosemary
Spring Vegetables from the Garden, Roasted
Dessert
Sheep Ricotta Cream with poached Pears in Red Wine and Crumble
50€ per person
water and coffee are included - wine excluded
Reservation is required
From 12.30 to 13.30
Easter Monday Lunch
MONDAY APRIL 21st
Antipasto
Fresh sheep ricotta with aromatic herbs
Seasoned wild boar sausage
Ligurian pie with rice and wild herbs
Primo
Handmade pici with rapastrrella pesto, anchovy, and bread crumbs
Secondo
Roast pork shoulder cooked in a wood-fired oven
Celeriac purée and roasted spring onions
Vegetarian alternative:
Creamy chickpea stew with saffron and rosemary
Spring vegetables from the garden, baked
Dessert
Creme caramel with eggs from Il Rigo
50€ per person
water and coffee are included - wine excluded
Reservation is required
From 12.30 to 13.30
Plan your visit
Come and visit us!
