At this elegant restaurant located inside a farmhouse surrounded by vineyards and olive groves near Florence, Edoardo Tilli is at the forefront of a small number of young chefs who are deeply invested in the idea of hunting and preparing game as a sustainable and ethical path to eating meat, an approach he combines with grilling as the main cooking medium. The resulting dishes combine smoke, ash, coal and flame and include a pigeon with the breast cooked on the grill and transformed into a carpaccio and the leg smoked and seasoned with elderflower and fermented chili powder.