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Old recipes of Florence's culinary traditions
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We regale you with a typical Tuscan starter consisting of mixed cold cuts such as ham, salami, finocchiona and lard, accompanied by crostini topped with chicken liver pâté. Or a delicate cave-aged pecorino served with apple and Casentino honey. Or a light salad of courgettes, thinly sliced and served with pine nuts, parmigiano cheese and truffle-scented oil.
We roll out and shape fresh pasta for ricotta cheese and spinach cappellacci, which we like to toss in melted butter and aromatic wild sage. We dress our pappardelle with a strongly flavoured Maremman wild boar sauce. And we boil and reboil the typical ribollita bread soup, made with cannellini beans and black cabbage.
But the undisputed show-stealer is the thick-cut Florentine steak, rare-grilled to enhance the flavour and tenderness of the meat. Then there is tasty ossobuco (shin of veal with marrowbone) in a tomato sauce, so tender that you do not even need a knife! And the fillet in a creamy green pepper sauce with a touch of chilli is another excellent option.
Appetizers
Zucchini Salad with Rucola, Parmesan Cheese Flakes, Pine-Nuts and White Truffle Oil
Artichoke Salad with Rucola and Flakes of Parmesan Cheese
Tuscan Hors D'oeuvre - Mixed Salami and Toasted Bread with Chicken Liver Patè
Lard from San Gimignano with Toasted Tuscan Bread
Prosciutto di Parma with Typical Crostini
Prosciutto di Parma with Parmesan Cheese Flakes and Balsamic Vinegar
Prosciutto di Parma with Gorgonzola Crostini and Artichokes
Prosciutto di Parma with Buffalo Mozzarella
Valtellina Bresaola with Parmesan Cheese Flakes and Rucola Salad
Toasted Tuscan Bread with Chicken Liver Patè
Toasted Tuscan Bread with Four Assorted Toppings
Toasted Tuscan Bread with Porcini Mushrooms*
Toasted Tuscan Bread with Burrata and Fresh Truffle
Burratina with Rucola Salad, Cherry Tomatoes and Toasted Tuscan Bread
Buffalo Mozzarella with Tomatoes and Basil
Tuscan Pecorino Cheese with Apple and Tuscan Honey
Beef Carpaccio* with Rucola Salad and Parmesan Cheese Flakes
First Courses
Our Fresh Home-made Pasta
Ribollita - Typical Tuscan Vegetable, Bread and Black Cabbage Soup
Pappa al Pomodoro — Typical Tuscan Tomato and Bread Soup
Lasagna della Casa - Home Made Lasagna
Cappellacci - Home Made Pasta Filled with Ricotta Cheese and Spinach, with Butter and Sage
Cappellacci - Home Made Pasta Filled with Cheese and Spinach, with Tomato or Meat Sauce
Cappellacci - Home Made Pasta Filled with Cheese and Spinach, with Butter and Truffle
Fresh Home Made Taglierini Pasta with Butter and Truffle
Fettuccine ai Carciofi Freschi - Fresh Home Made Fettuccine with Fresh Artichokes
Fresh Home Made Pappardelle with Wild Boar Sauce
Fresh Home Made Fettuccine with Tomato and Basil or with Meat Sauce
Spaghetti with Tomato and Basil or with Meat Sauce
Rice with Fresh Artichokes
Rice with Porcini Mushrooms*
Tortellini Pasta Stuffed with Ham, served with Parmesan Sauce or with Meat Sauce
Second Courses
Ossobuco-Veal Shank with Mashed Potatoes and Beans in Tomato and Sage Sauce
Tuscan Wild-Boar alla Maremmana with Fried Polenta
Florentine Style Tripe
Fried Chicken Fillet with Fried Vegetable
Tagliata - Sliced Beef Fillet with Rucola, Cherry Tomatoes and Parmesan Cheese Flakes
Grilled Beef Fillet with Roasted Potatoes
Florentine T-Bone Steak for one Person
Florentine T-Bone Steak for Two People, Cooked Only Rare
Florentine T-Bone Steak for Three People, Cooked Only Rare
Beef Fillet with Fresh Truffle and Mashed Potatoes
Grilled Beef Fillet with Porcini Mushroom* and Roasted Potatoes
Beef Fillet with Cream, Green Pepper and Mashed Potatoes
Grilled Veal Loin Chop with Roasted Potatoes
Veal Loin Chop with Fresh Artichokes and Mashed Potatoes
Beef Carpaccio* with Parmesan Cheese Flakes, Fresh Truffle and Rucola Salad
Fish Dishes
Fresh Grilled See-Bass with Tartar Sauce
Fresh Grilled Salmon Steak with Tartar Sauce and Roasted Potatoes
Grilled King Prawns* Contain Shellfish
Cheeses
Tuscan Pecorino or Seasoned Parmigiano Reggiano
Gorgonzola "Croce"or Half Buffalo Mozzarella
Mixed Italian Cheeses served with Passito di Pantelleria
Side Dishes - Vegetables
White Cannellini Beans with Olive Oil and Black Pepper or with Tomato and Sage
Fried Zucchini, Egg-Plant and Cauliflower
Saute'ed Beet Greens with Olive Oil, Garlic and Chilli Pepper
Fresh Fried Artichokes
Grilled Porcini Mushrooms*
Mixed Salad with Rucola,Cicory and Tomato
Roasted or Fresh Fried Potatoes
Mashed Potatoes with Fresh Truffle
Desserts
All Our Desserts are Home Made
Desserts from the Trolley
Almond Biscuits with Sweet Desert Wine
Photogallery
Buca Mario S.r.l. C.F. e P. IVA 00620940486 - R.E.A: FI-124884 - PEC:bucamario@pec.bucamario.it - Capitale sociale versato: € 10.400,00
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