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Karma Supper Club: Liber de Coquina at Karma Borgo di Colleoli

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20270326T 20270326T Karma Supper Club:
Liber de Coquina at
Karma Borgo di Colleoli

Seven centuries later, one of Italy’s earliest cookbooks is back on the Karma table.

At Karma Borgo di Colleoli, Head Chef Maurizio Valentini takes inspiration from the Liber de Coquina, one of medieval Italy’s oldest surviving cookbooks, reimagining its recipes for a Supper Club at Enoteca Leoli in the Tuscan hills.

Across the evening, saffron, verjuice, aromatic herbs, fruit and spice find their way into dishes of fried pork ravioli with spiced honey, thin lasagna with aged cheese, roast chicken with pomegranate and almond, and grilled octopus with cumin. To finish, a saffron crêpe and crispy almond ravioli with dates and pine nuts bring the menu to a richly spiced close.

A rare chance to taste the flavours of medieval Italy, thoughtfully reinterpreted for a modern Tuscan table.

Via Panoramica, 20, Colleoli - 56036, Palaia (PI), Italy Karma Borgo di Colleoli curated.experiences@karmagroup.com
FRIDAY, 26 March 2027
Karma Supper Club:
Liber de Coquina at
Karma Borgo di Colleoli
Tuscany, Italy

Seven centuries later, one of Italy’s earliest cookbooks is back on the Karma table.

At Karma Borgo di Colleoli, Head Chef Maurizio Valentini takes inspiration from the Liber de Coquina, one of medieval Italy’s oldest surviving cookbooks, reimagining its recipes for a Supper Club at Enoteca Leoli in the Tuscan hills.

Across the evening, saffron, verjuice, aromatic herbs, fruit and spice find their way into dishes of fried pork ravioli with spiced honey, thin lasagna with aged cheese, roast chicken with pomegranate and almond, and grilled octopus with cumin. To finish, a saffron crêpe and crispy almond ravioli with dates and pine nuts bring the menu to a richly spiced close.

A rare chance to taste the flavours of medieval Italy, thoughtfully reinterpreted for a modern Tuscan table.

MENU
  • Entrée – Ovum
  • Egg, marjoram, saffron, clove and verjuice
  • Raviolus
  • Fried pork ravioli with cheese and aromatic herbs, spiced honey from “De raviolis”
  • Lasana
  • Thin lasagna, aged cheese and spices from “De lasanis”
  • Romania
  • Roast chicken, pomegranate, almond and spices from “De romania”
  • Pulpus
  • Grilled octopus, cumin and herbs from “De pulpis”
  • Pre-Dessert – Crispella
  • Saffron crêpe, honey and spices from “Crispellas sic fac”
  • Dessert – Raviolus Amigdalarum
  • Crispy almond ravioli with date, pine nuts and raisins A reinterpretation of the “Raviolis amigdalarum”
Terms & Conditions
  • All bookings are non-transferable and may not be sold, assigned or transferred to another individual or member once confirmed.
  • The attendee names provided at time of booking must be the exact attendees at the event, unless explicit approval is granted by Karma Concierge.
  • All membership fees must be current at both the time of booking and the date of the event in order to attend. Refund of any monies / points used will be given subject to a minimum of 14 days notice being given.
  • Members must arrive with the correct number of people and exact names confirmed in their booking. Failure to do so, or additional guests arriving with the member, will result in refusal to attend event, with no refunds granted
Karma Borgo di Colleoli
Via Panoramica, 20, Colleoli - 56036, Palaia (PI) Italy
20270326T 20270326T Karma Supper Club:
Liber de Coquina at
Karma Borgo di Colleoli

Seven centuries later, one of Italy’s earliest cookbooks is back on the Karma table.

At Karma Borgo di Colleoli, Head Chef Maurizio Valentini takes inspiration from the Liber de Coquina, one of medieval Italy’s oldest surviving cookbooks, reimagining its recipes for a Supper Club at Enoteca Leoli in the Tuscan hills.

Across the evening, saffron, verjuice, aromatic herbs, fruit and spice find their way into dishes of fried pork ravioli with spiced honey, thin lasagna with aged cheese, roast chicken with pomegranate and almond, and grilled octopus with cumin. To finish, a saffron crêpe and crispy almond ravioli with dates and pine nuts bring the menu to a richly spiced close.

A rare chance to taste the flavours of medieval Italy, thoughtfully reinterpreted for a modern Tuscan table.

Via Panoramica, 20 Karma Borgo di Colleoli curated.experiences@karmagroup.com
FRIDAY, 26 March 2027
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