Festival patrons have a wide range of dining options at the NGF. Food stands catering to all dietary requirements can be found across the gardens of the Palazzo Corsini, and luxury hampers are available to order for those wishing to picnic in the grounds. We are also introducing the Nugolo Restaurant in the magnificent setting of the Palazzo Corsini’s Limonaia.

IL RISTORANTE NUGOLO

Guests can reserve a table at Nugolo restaurant every night of the festival.

This wonderful addition to our programme is the creation of Nerina Martinelli, a young Florentine chef and entrepreneur. The NGF is delighted to welcome Nerina and her team of new generation talents. The kitchens will be headed by Nugolo Chef Simone Caponnetto, sous-chef Antonio Badalamenti, and Chef Ambra Papa who has been specially invited for the festival. The New Generation Festival is very excited to be hosting Nugolo which will be relocating from its site on via della Mattonaia in Sant’ Ambrogio to the Corsini Gardens for the duration of our festival.

GALA DINNER

Served with Corsini wines and Spumante.

Please provide your dietary requirements upon booking.

18.30 - 19.15: Starter canapés.

Sea bass ceviche and cherry chocolate tomato.

Panzanella foam.

Nugolo’s tomato tartare with Sicilian almonds.

ACTs I & II – Le nozze di Figaro.

21.00 - 22.00: Main Course, Dessert & Coffee.

Ombrina, fennel purée and tomato crumble served with focaccia homemade with wholegrain flour from Casentino.

Chocolate mousse, cacao tuile and wild flowers.
Coffee & tea selection.

ACTs III & IV – Le nozze di Figaro.

23.45 - 00.30: Midnight Sweets & Digestifs.

SYMPHONY DINNER

Served with Corsini wines.

Please provide your dietary requirements upon booking.

18.30 - 19.15: Starter canapés.

Nugolo’s tomato gaspacho and crunchy bread.
Tapioca tuile with goat cheese mousse.
Sea bass ceviche and cherry chocolate tomato.

Chanson de Matin & Chanson de Nuit, Op. 15, Nos. 1 & 2 by E. Elgar
Piano Concerto No. 4 in G major, Op. 58
by L. van Beethoven

20.30 - 21.30: Main Course, Dessert & Coffee.

Risotto with Nugolo’s passata, buffalo mozzarella cream and basil served with focaccia homemade with wholegrain flour from Casentino.

Caramelised apricots, Vin Santo and thyme mascarpone.
Coffee & tea selection.

Symphony No. 2 in C major, Op. 61 by R.Schumann

JAZZ DINNER

Served with Corsini wines.

Please provide your dietary requirements upon booking.

18.30 - 19.15: Welcome nibbles.

A mixure of Nugolo’s ancient tomatoes with almond milk foam.

'From Blues to Bebop': The Spirit of Harlem

21.00 - 23.00: Starter, Main Course, Dessert & Coffee.

Citrus risotto, prawns and hazelnut crumble.

Grilled calamari, datterini tomatoes, and wild fennel served with focaccia homemade with wholegrain flour from Casentino.

Pane, vino e zucchero.
Coffee & tea selection.

Dancing

FINALE DINNER

Served with Corsini wines.

Please provide your dietary requirements upon booking.

18.30 - 19.15: Starter canapés.

Panzanella foam.
Tomato and basil gnudo with grated parmesan.
Nugolo’s tomato tartare with Sicilian almonds.

ACTS I & II – Le nozze di Figaro.

21.00 - 22.00: Main Course, Dessert & Coffee.

Ravioli pappa al pomodoro, pecorino cream and hazelnut crumble served with focaccia homemade with wholegrain flour from Casentino.
Tutti i frutti, yoghurt ice cream and lime meringue.
Coffee & tea selection.

ACTS III & IV – Le nozze di Figaro.

FOOD STANDS

Patrons will find food stands across the gardens of the Palazzo Corsini on each night of the festival.
Reservations are not required.

PICNIC HAMPERS
HAMPER MENU

Tuscan cold cuts and cheese board

Chianina beef tartar “cacio e pepe” (cheese and pepper sauce) with tuscan toast

Cream tart with alchermes liquor of antica farmacia santa maria novella

VEGETARIAN ALTERNATIVE

Eggplant “parmigiana” with fresh tomato

Pasta with vegetables and raveggiolo cheese

“Bischeri alla pisana” pie (with chocolate and rice)

HAMPER MENU

Paccheri pasta filled with ricotta, pecorino and mint

Stewed octopus, spinach and tuscan toast

“Tortino della nonna” with orange cream

VEGETARIAN ALTERNATIVE

“Panzanella” of crunchy vegetables with toasted bread and evo olive oil

Pasta “alla norma” (with eggplant and tomato)

Red fruits and lemon tart

HAMPER MENU

“Pappa al pomodoro” with pecorino slices and pesto sauce

Chianina beef carpaccio marinated with herbs and vegetables

Cantalupo melon with a reduction of moscardello di montalcino

VEGETARIAN ALTERNATIVE

Quinoa with vegetables and fruit

Salted pie with mozzarella di bufala and basil

Blackberry pie with almonds

HAMPER MENU

Wholemeal spelt pasta with vegetables and tuscan cacciucco ham

Arista on a mixed salad base and “cuore di bue” tomatoes

Ricotta cheese, pears and cinnamon

VEGETARIAN ALTERNATIVE

Spelt pasta with “ciliegino” tomato sauce, burrata cheese and parmesan slices

Tartar of fresh cheeses with raw tomato emulsion and pesto sauce with basil

Cream tart with pistachios and pine nuts