REGION : may : toscana
Our menu changes frequently determined by seasonal availability, by the rotation of the items below and by our daily inspiration.
If you would like to know specifically what is on a particular night, give us a call.
antipasto della casa 25
cured meats, grilled vegetables, grana padano cheese, olives fresh home made bread (serves 2)
crostini lardo e miele 16
grilled bread, cured pork lard, honey, pepper
patè di fegato 16
chicken liver pate, pickles, toasted bread
ribollita toscana 16
hearty kale, cannellini beans, potatoes & bread thick soup
panzanella e acciughe 18
salad of tomato, red onion, capers, crostoni and white anchovies
All our pastas are freshly made on a daily basis
pappardelle, anatra 27
pappardelle, duck & tomatoragu
pici all'aglione 23
thick spaghetti-like traditional pasta, rich tomato and garlic sauce
crespelle alla fiorentina 26
handkachief pasta, ricotta, spinach filling
gnudi burro e salvia 25
ball-shaped gnocchi of ricotta, pecorino, spinach, butter, sage
MEAT & FISH
spezzatino cinghiale 29
wild boar stew, cavolo nero, baby carrots
fiorentina - market price
the most famous t-bone in the world 400 g or 1.2 kg (pre-order only)
pork & veal meatballs, parmigiano, fresh tomato sauce
coda di rospo 31
panfried monkfish fillet, spelt, red onion, rocket, basil, tomatoes
trancio di tonno 33
herb-crusted sashimi grade tuna steak, seasonal side
crostata di fragole 14
strawberry tart, creme anglaise
alchermes pannacotta 13
set cream infused w/ castagnino liqueur
tronchetto, cantucci, vin santo 13
our regional semifreddo
almond cookies and Vin Santo gelato
Although one of the larger regions of Italy and once the economic centre not only of the ancient Kingdom but arguably of the world, the cuisine of Toscana, like most regional cuisine, has its roots in poverty. Tuscans have found many ways to incorporate stale bread into dishes which make the cuisine famous around the globe. A rich culinary history plays an important part of the pride the locals feel for maintaining their culture. Rarely you will find significant deviations in recipes from the way things are traditionally made.
Toscana has the good fortune to be well versed in dishes from the land and sea with the large inland territory that it covers also flanked by a coastline spreading its shore along two seas. Tuscans are big fans of game and innards. Game birds, wild boar and livers can be found on any menu and the typical Florentine street food of Lampredotto derives from the lining of the fourth stomach of a cow, whereas Cacciucco and the Caldaro should satisfy any seafood aficionado.
Toscana boasts the Bistecca Fiorentina, the largest T-bone steak on the planet with a minimum size of 800g but usually hovering around 1kg. This comes with a very specific prescription for its preparation and no deviation will be tolerated. If you don't like it rare, please order something else. For the sweet tooth, you will be well looked after in Toscana with an extensive list of desserts and sweets traditionally prepared.
Toscana has always been a region well known for its wines high quality and exported around the world. The most well known of the traditional wines probably being the reds of Chianti, Montepulciano and Brunello di Montalcino the white Vernaccia of San Gimignano.