Tradition and Innovation in Tuscan Cooking – Menu

Weekly Menu:

First Courses

TORTELLI DI COZZE fresh tortelli pasta stuffed with mussels with lemon zest and black pepper in a butter sauce

TAGLIATELLE VERDI AL RAGU’ TOSCANO fresh tagliatelle pasta with the classic Tuscan beef ragù

TAGLIOLINI AL GRANCHIO thin strips of fresh pasta with a light tomato, basil and crab sauce

RISOTTO AL NERO DI SEPPIA risotto with squid ink

ZUPPA DI PATATE, ZUCCHINI E FAGIOLINI AL PESTO DI BASILICO a light vegetable soup of potatoes, zucchini, and green beans with basil pesto


Vegetable dishes

FAVETTA CON CICORIE fava bean purée with chicory

PARMIGIANA DI MELANZANE eggplant Parmesan

FIORI DI ZUCCA RIPIENI zucchini blossoms stuffed with ricotta and herbs

CARCIOFI ALLA GIUDIA Romano-Jewish-style fried artichokes

SFORMATO DI CAVOLFIORE E BROCCOLI AL PARMIGIANO cauliflower and broccoli soufflé with Parmesan cheese

SFORMATO DI SPINACI E RICOTTA spinach soufflé with quail eggs and ricotta cheese

CAPONATA Sicilian-style diced vegetables stewed with raisins and pine nuts


Main Dishes

INZIMINO DI CALAMARI traditional Tuscan stewed squid with spinach, chard, tomatoes and red chili flakes

ROTOLINI DI FILETTI DI SOGLIOLA sole fillets rolled with lemon zest and onions greens in butter sauce

PESCE SPADA IN AGRODOLCE or INVOLTINI DI PESCE SPADA swordfish in sweet and sour sauce or rolled swordfish fillets

ARISTA AL FORNO CON SALSA DI MELE roasted pork loin with apple purée

ANATRA RIPIENA CON SALSA DI ARANCE roasted stuffed duck with orange sauce


Dolci

PASTA FROLLA pastry dough

CROSTATA DI LIMONI E SCORZETTE DI ARANCE Bavarian cream tart with caramelized lemon zest

CRÈME CARAMEL caramel custard

LINGUE DI GATTO cats’ tongues’– light vanilla wafers

CROSTATA ALLA CREMA AL CAFFE’ coffee and bitter chocolate cream tart


* please note that the menu is subject to change based on the availability of products

————————————————————————————————————————————

Daily Course Plan

Coming Soon!