The new menu emphasizes grilled meats, handmade pastas and seafood, with dishes designed for sharing. A porterhouse steak prepared Florentine style is cooked at high heat with minimal seasoning, while hand-rolled pici pasta is paired with slow-cooked meat sauces. A seafood stew inspired by coastal Tuscan cooking combines lobster, shellfish and fish.
Magni said the concept also emphasizes the social aspect of dining. "You feel at home. You can share a moment with family or friends and know you are well taken care of," he said.
