Potatoes and black truffle pie served on parmesan fondue and fresh truffle flakes Ravioli filled with pecorino cheese served with Wild mushrooms and cherry tomatoes Florence style grilled T-bone steak served with tossed spinach Fennel and orange salad Panna Cotta PANNACOTTA 1 litre of cream 200 gms sugar 5 gelatine leaves vanilla essence, or lemon zest. For the sauce: 150 gms mixed berries 200 gms of sugar 4 tbsp of limoncello. Soften the gelatine leaves in cold water. In the meantime boil the cream with the sugar, vanilla essence or lemon zest. Add the gelatine leaves and fill the mould. Put in the fridge for atleast 1 hour. Put all the ingredients for the sauce in a pan and bring to boil. Allow to cool Serve the pannacotta cold drizzled with the sauce