A full immersion into Tuscan food and wine awaits in this six-course extravaganza. With the sip of sparkling Frescobaldi Pomino “Leonia” Metodo Classico DOC Brut 2018 from a magnum bottle, the Crostino Toscana opens the appetite with chicken liver paté with caper and anchovies, topped with black truffle. With the hearty Ribollita vegetable soup featuring Tuscan black cabbage, Pecorino and borlotti and cannellini beans, the Frescobaldi Castello Pomino “Benefizio” Riserva DOC 2011 plays a harmonising role. Two classics are next: the 32-egg yolk in-house pappardelle with 12-hour Chianti Classico infused wild boar ragout meets the Frescobaldi Tenuta Perano “Rialzi” Chianti Classico Gran Selezione DOCG 2018 from a blockbuster vintage. Following which, the Bistecca alla Fiorentina – a mouthwatering grilled Porterhouse steak marinated with rosemary – requires the august presence of the Frescobaldi Tenuta Castelgiocondo Brunello di Montalcino “Ripe al Convento” Riserva DOCG 2016, which is aged a minimum six years before release. Basilico’s renowned selection of cheeses, curated from Tuscany and accompanied by truffle honey and dried fruits, is capably matched to an older vintage of Frescobaldi Castello Nipozzano “Mormoreto” Toscana IGT 2008, a multidimensional blend of international grapes with a touch of Sangiovese. A true treat awaits the connoisseur, Frescobaldi Castello di Pomino Vinsanto 2014 that is the partner to Cantucci, the superb traditional Tuscan almond cookies.