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.
Tuscan Pecorino Cheese with Apple and Tuscan Honey
Mixed Italian Cheeses served with Passito di Pantelleria
Beef Carpaccio* with Freh Artichokes, Rucola Salad and Parmesan Cheese Flakes
Beef Carpaccio* with Rucola Salad, Parmesan Cheese Flakes and Freh Truffle
Ribollita - Typical Tuscan Vegetable, Bread and Black Cabbage Soup
Cappellacci - Home Made Pasta Filled with Ricotta Cheese and Spinach, with Butter and Sage
Cappellacci Home Made Pasta Filled with Cheese and Spinach,with Meat Sauce
Cappellacci Home Made Pasta Filled with Cheese and Spinach,with Butter and Truffle
Fresh Home Made Pappardelle with Wild Boar Sauce
Spaghetti with Tomato and Basil
Spaghetti with Fresh Artichokes and Mullet Roe
Grilled Beef Fillet with Roasted Potatoes
Florentine T-Bone Steak for one Person
Florentine T-Bone Steak for Two People, Cooked Only Rare
Fresh Fried Artichokes
Mixed Salad with Rucola, Cicory and Tomato
Home Made Almond Biscuits with Antinori Sweet Desert Wine