Zuppe
- PAPPA AL POMODORO FREDDA O CALDABread, tomato, parmesan, garlic and basil soup (famous Tuscan soup)
- PASTA E FAGIOLIThick bean soup with garlic
- MINESTRA D’OVALight broth with scrambled egg, lemon juice, parmesan and toasted bread
- ZUPPA DI VERDUREVegetable soup
Risotto
- RISOTTO CON FRUTTI DI MARESeafood risotto with prawns, squid, mussels, octopus and parmesan
- RISOTTO CON LE SEPPIERisotto with cuttlefish in their own ink
- RISOTTO MANTECATOCreamy risotto ready for white truffle
- RISOTTO AI FUNGHI DI STAGIONERisotto with seasonal mushrooms
Pasta
- CAPELLINI ALL’OLIO TARTUFATOThin egg pasta with white truffle oil, grated black truffle and parmesan cheese
- FIDELINI AL POMODORO FRESCOFine spaghetti with fresh homemade passata tomato sauce and fresh basil
- MALTAGLIATI AL PESTOMisshapen fresh egg pasta served with pesto sauce (contains nuts)
- PICI ALLA CARBONARA(THE REAL CARBONARA) Fresh egg spaghetti pasta with black pepper bacon eggs and pecorino cheese
- GRAMIGNA ALLA MONTANINAThick pierced egg spaghetti with pancetta, onions,chilli, pecorino cheese and tomato sauce
- FUSILLI CON BROCCOLITwisted pasta with broccoli, garlic, chilli and parmesan
- SPAGHETTI ALLA SCOGLIERASpaghetti with mussels, squid, prawns, king prawns, clams garlic tomato sauce
- PAPPARDELLE AL CINGHIALEFresh egg pasta ribbons (hand cut) with a wild boar sauce
- RIGATONI AL GORGONZOLALarge macaroni pasta with a gorgonzola sauce
- PENNE RIGATE CON STRACCHINO E SALSICCIARibbed penne with stracchino cheese and Italian sausage, black pepper
- SPAGHETTI VONGOLE(SALTY) Spaghetti with fresh clams, parsley, garlic and chilli
- LINGUINE CON L’ARAGOSTAFlat thick spaghetti with half fresh lobster, tomato and garlic sauce
- FANTASIA DI PASTA3 various types of pasta and sauces (minimum for 2)
Pesce
- SARDINE ALLA BRACEGrilled fresh sardines served with rocket salad and balsamic vinegar
- CODA DI ROSPO IN SALSA VERDESliced monkfish, sautéed in a lemon, garlic and parsley sauce served with new potatoes
- PESCE SPADA ALL’ AGRODOLCESwordfish topped with onions, courgettes and a balsamic vinegar
- ORATA AL FINOCCHIOSea bream cooked with fennel and white wine
- SGOMBRO ALLA GRATICOLAMackerel grilled with rosemary and a lemon and mint sauce
- SEPPIE IN SALSA NERA CON SPINACISquid and cuttlefish ink sauce, garlic and chilli served on a bed of spinach
- BRANZINO AL VAPORESteamed sea bass sprinkled with extra virgin olive oil
- CALAMARI FRITTIDeep fried squid served with tartar sauce
- TONNO FRESCO ALLA GRIGLIAFresh grilled tunafish served with a fresh mint, lemon and olive oil sauce
- GAMBERONI ALLO SPIEDOTiger prawns with garlic, parsley and olive oil served with lamb salad
Carne
- CARPACCIOSliced raw beef served with rucola, parmesan and chef’s special sauce
- OSSO BUCO ALLA MILANESEShin of veal served with saffron risotto
- PETTO DI POLLO AL TARTUFOSliced chicken breast with a delicate truffle and cheese sauce
- PICCATINE AL LIMONEVeal piccata with lemon sauce with crispy parsnips (organic)
- CONIGLIO ALL’ALVARORoast rabbit with rosemary, garlic and a tomato wine sauce served with potatoes Alvaro’s way
- MANZO MARIETTAThinly sliced beef lightly cooked with garlic and extra virgin olive oil (organic)
- POLLO AL MATTONEOrganic chicken cooked on a brick (rather scorched on outside) served with mustard sauce
- AGNELLO IN PADELLASalt marsh lamb steak with garlicand rosemary served very rare (organic)
- FEGATO DI VITELLO ALLA SALVIACalf’s liver sautéed with sage
- SPIEDINO D’UCCELLI SCAPPATIWild boar garlic sausages, skewered with wild boar and bread in extra virgin olive oil served on a bed of swiss chard (typical Tuscan dish)
- TAGLIATA DI MANZO ROBESPIEREGrilled ribeye of beef served on a bed of crispy salad
- PETTO DI POLLO ALL’ARETINASautéed breast of chicken with balsamic vinegar,olive oil and rucola salad (free range)
- VITELLA ALLA CASALINGAThin veal escalope sautéed with rosemary and garlic (organic)
- BISTECCA ALLA FIORENTINAT-Bone steak cooked over charcoal (served rare only) chianina organic beef
