Please note that in the food and beverages prepared and administered in this year, ingredients or adjuvants considered to be allergens may be contained.
Si avvisa che negli alimenti e nelle bevande preparati e somministrati in questo esercizio, possono essere contenuti ingredienti o coadiuvanti considerati allergeni
Information about the presence of substances or products that cause allergies or intolerances are highlighted in this digital menu and/or by contacting the service staff. It is also possible to consult the specific documentation that will be provided upon request.
We have bread, appetizers, pasta dishes, main courses, pizzas (not calzones), desserts and drinks for celiacs that can be consumed freely, as they are naturally gluten-free or belong to food categories that are not at risk since there is no risk of contamination during their production process.
Crispy polenta tiles with chicken livers and porcini mushrooms
Mattonelle di polenta croccante con fegatini e funghi porcini
Four fried cornmeal bricks with chicken livers (onion, carrots, celery, sage, rosemary, capers, anchovies, vinsanto, extra virgin olive oil) and porcini mushrooms (garlic, extra virgin olive oil, white wine)
Sawn artichokes “Violetti di Toscana” and Grana Padano dop reserve “over 20 months”
Segato di carciofi “Violetti di Toscana” e Grana Padano dop riserva “oltre 20 mesi”
A salad of fresh julienned artichokes on a bed of arugula and shavings of Grana Padano DOP Riserva, with a hint of citrus from lemon, extra virgin olive oil, and sea salt.
Coccoli, prosciutto crudo toscano e stracchino fresco
Traditional Florentine appetizer: coccoli are fried dough balls that we dip in high oleic sunflower seed oil accompanied by Tuscan raw ham and stracchino, a creamy fresh cheese.
Insalata tiepida di polpo verace, patate e olive nere
Tender octopus cut into medallions served with diced potatoes and pitted black olives seasoned with extra virgin olive oil, salt, lemon and parsley, all on a bed of fresh rocket.
Cod salad with red onion, rocket, cherry tomatoes and black olives
Insalata di baccalà con cipolla rossa, rucola, pomodorini e olive nere
Desalted and flaked cod fillets, served with fresh rocket, red onion, cherry tomatoes and baked black olives. The whole thing is seasoned with extra virgin olive oil, a pinch of sea salt, a squeeze of lemon juice.
Quartet of local cured meats and organic tuscan pecorino dop
Quartetto di salumi locali e pecorino toscano DOP Bio
Four selections of artisanal cured meats from the Tuscan tradition: raw ham, salami, finocchiona and wild boar sausage accompanied by slices of organic Tuscan pecorino DOP, with an intense and aromatic flavour.
Historic recipe of Florentine cuisine prepared with white onion slowly stewed with extra virgin olive oil, flavored with a touch of toasted flour and a pinch of salt. Served hot with a crunchy layer of bread on the side.
Typical recipe of the Tuscan tradition, prepared with stale Tuscan bread and a rich mix of vegetables: black cabbage, potatoes, carrots, onions, celery, tomatoes, leeks, cannellini beans and Savoy cabbage. Seasoned with sage, rosemary, extra virgin olive oil and a pinch of salt.
Maremma tortelli stuffed with ricotta and spinach with Tarocco orange cream
Tortelli maremmani ripieni di ricotta e spinaci con crema di arance Tarocco
Fresh pasta made with flour and eggs, filled with ricotta and spinach. Served with a delicate sauce made with cream, butter, fresh Tarocco orange juice and grated zest, a pinch of salt, and a few drops of Italian brandy, which adds a warm, fragrant note.
Typical Tuscan fresh pasta, homemade, long and thick, hand-rolled, without eggs. A rich and fragrant sauce slowly cooked with knife-cut beef, celery, carrot, onion, tomato sauce, salt, extra virgin olive oil, sage, rosemary and Chianti DOCG wine.
Linguine creamed with squid ink to bring out the deep flavor of the sea, cooked al dente to maintain the perfect consistency. Finely chopped cuttlefish are then cooked at a low temperature with extra virgin olive oil, garlic, parsley, salt, finely chopped white onion, and a pinch of chili pepper, creating a velvety, rich texture. The pasta is then deglazed with Tuscan Trebbiano white wine.
Tagliolini al salmone e limone con scorza agrumata
Long fresh egg pasta wrapped in a delicate sauce made with butter, salt, lemon zest and juice, light cream and the main ingredient smoked salmon. A drizzle of peeled tomato, fresh parsley and a faint hint of Italian brandy.
Fresh handmade egg pasta topped with a wild boar ragù marinated in Sangiovese wine and flavored with bay leaves, rosemary, and juniper berries. The meat is slowly cooked in a sauce of tomato, celery, carrot, onion, garlic, and extra virgin olive oil to bring out every nuance of flavor.
Calamarata with cod, cherry tomatoes and Taggiasca olives
Calamarata con baccalà, pomodorini e olive taggiasche
Short pasta shaped like rings that welcomes a tasty and Mediterranean sauce based on cod, embellished with garlic, white onion, a pinch of chili pepper, a drizzle of tomato sauce, Taggiasca olives, capers, anchovies, extra virgin olive oil, salt, cherry tomatoes, fresh parsley and a hint of Tuscan Trebbiano white wine.
Porcini mushroom risotto creamed with butter and Grana Padano Riserva, seasoned with garlic and extra virgin olive oil and flavored with fresh parsley, seasoned with Tuscan Trebbiano white wine.
Fresh homemade egg fettuccine, seasoned with melted butter, a drizzle of extra virgin olive oil, and a pinch of salt. Shaved Italian black truffle completes the dish for a captivating and fragrant combination.
Prepared with the muscle from the leg of an adult beef. Cut into medium-sized cubes and floured, browned and cooked slowly with extra virgin olive oil, celery, carrots, onions, bay leaves, salt, and peeled tomatoes. The whole dish is generously deglazed with Chianti Classico DOCG. This slow cooking process enhances the tenderness of the meat and the full flavor of the Tuscan Sangiovese wine.
Crispy octopus on Tuscan potato cream, fried parsley and bread sails
Polpo croccante su crema di patate toscane, prezzemolo fritto e vele di pane
Octopus roasted in the oven until crispy and golden, placed on a potato cream. The dish is enhanced by fried parsley leaves and thin slices of toasted bread, all completed with a drizzle of raw extra virgin olive oil.
Made from extra-fine wild boar meat, cut into medium-sized cubes, slowly cooked with celery, carrots, and onions, extra virgin olive oil and sea salt, and flavored with Sangiovese wine, peeled tomatoes, black olives, juniper berries, rosemary, sage, and bay leaves.
Traditional cut of beef with bone, grilled according to Tuscan tradition, seasoned with Maldon salt crystals and a drizzle of extra virgin olive oil. Minimum cut 700 grams part rib. Minimum cut 1 kg part fillet.
Creamy and thirst-quenching lemon sorbet, served in a flute to drink. Non-alcoholic - lactose-free - gluten-free. Ingredients: Fresh lemon juice, water, sugar, whipped egg white.
The great classic of Italian pastry: spoon tiramisu, ladyfingers soaked in coffee, mascarpone cream and dusting of bitter cocoa. Ingredients: ladyfingers, coffee, fresh eggs, sugar, mascarpone, bitter cocoa powder.
Cheesecake allo yogurt con coulis di frutti di bosco
Cold cake with a delicate taste, with yogurt and fresh cheese on a biscuit base, enriched with a sweet drizzle of red fruits. Ingredients: Cream, butter, Oro Saiwa biscuits, Philadelphia cheese, whole yogurt, powdered sugar, gelatin sheets, berry sauce.
Almond cantuccini with a glass of Vin Santo del Chianti DOC
cantuccini alle mandorle con bicchiere di Vin Santo del Chianti DOC
Homemade dry almond biscuits, accompanied by a small glass of Vin Santo del Chianti DOC to dip. Ingredients: almonds, 00 flour, eggs, butter, sugar, honey, baking powder, orange and lemon zest.
Cantuccini with dried figs and a glass of Moscadello di Montalcino DOC
Cantuccini ai fichi secchi e calice di Moscadello di Montalcino DOC
Homemade dried fig biscuits, accompanied by a glass of Moscadello di Montalcino DOC, a traditional Tuscan sweet dessert wine, obtained from Moscato Bianco grapes. Ingredients: dried figs, 00 flour, eggs, butter, sugar, honey, yeast, orange and lemon zest.