| Our Menu |
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| Starters |
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Meat |
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| Crostini with chicken livers and tomato |
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Florentine-style stracotto (stewed meat) |
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| Vegetable flan with cheese fondue |
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Impruneta-style pepper stew |
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| Coccoli (fried dumplings) and soft cheese |
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Beef shanks with mixed herbs |
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| Mixed platter of Tuscan sliced cold meats |
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Veal bites with potatoes |
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| Ham |
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Pollo alla cacciatora (hunter’s-style chicken) |
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| Sbriciolona (salami flavoured with fennel) |
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Maremma-style wild boar |
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| Salami |
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Florentine-style tripe |
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| Soprassata (fresh Tuscan pork salami) |
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Rabbit stew with olives |
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| Lard |
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Mixed boiled meats with a variety of sauces |
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| Mixed platter of sheep’s-milk cheeses withspicy fruit preserves |
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Lampredotto (beef tripe) with a variety of sauces |
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| Pickles and marinades |
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Meatballs with tomato sauce |
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| Herring with mixed herbs |
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Fried chicken and rabbit |
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| Marinaded anchovies |
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Fried pork chop |
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| Sun-dried tomatoes |
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Florentine-style steak (per 100 grams) |
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| Artichokes |
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Side dishes |
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| Pickled garden vegetables |
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Cannellini beans with oil slowly cooked in a flask |
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| Soups |
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Roast potatoes |
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| Pappa al pomodoro (made with tomatoes and bread) |
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Sautéed boiled cauliflower |
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| Ribollita vera (authentic Tuscan vegetable soup) |
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Boiled potatoes |
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| Creamy pumpkin soup with croûtons and cacio cheese |
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Mixed salad |
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| Egg pasta in consommé |
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Desserts |
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| Stracciatella (egg-drop soup) |
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Chocolate cupcake |
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| Pasta |
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Prato biscuits with Vin Santo (dessert wine) |
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| Penne pasta sautéed in stewed meat sauce |
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Pear cake |
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| Potato ravioli with vegetable or meat sauce |
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Crème caramel |
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| Bucatini with carbonara sauce |
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Cheese cake |
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| Tagliatelle with porcini mushrooms |
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Créme brulée |
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| Pappardelle with wild boar sauce |
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| Spaghetti with tomatoes and slivers of grana cheese |
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