Third event with the cooking shows at Sesana racecourse: this time it's the turn of Paola Pazzaglia, executive chef at Osteria La Bettola in Pistoia that offers a menu with a salad of tripe with tripe mignon sandwich, "ravioli" stuffed with tomato jelly and basil pesto, "peposo dell'Impruneta" on potatoes cream, Florence skullcap revisited with heart of chocolate cream and vanilla ice cream .

   The races evening is sponsored by the restaurant DVB "Punto e a Capo"; the Montellori Farm will offer the public a tasting of their wines.