Menu

Antipasti – Starters

  • Antipasto toscano Medicea

    Selected Tuscan salami, toasted bread with chicken liver patè, toasted bread with sliced tomatoes and sheep cheese (pecorino).

  • Il buongustaio

    Panna cotta Gorgonzola with Pecorino Cheese, truffle sauce, cured “cinta senese”pork loin And truffles shavings

  • Battuta di manzo

    Beef tartare, hand cut, crispy dried fruit and licorice Bavarian crème

  • Burrata delle torri

    Burratina with caramelized cherry tomatoes, extra vergin olive oil and basil.

  • Il golosone

    Pumpkin tarte with pecorino creme and shavings of black truffles of the season.

  • Bocconcini di salmone

    Salmon little cubes in “oliocottura” (slow-cooking in the olive oil) on leek and lime cream

  • Bruschetta al pomodoro

    Toasted bread with tomatoes, garlic, olive oil and basil.

  • Crostone toscano

    Toasted bread with classic Tuscan chicken liver patè

  • Crostini misti

    Toasted bread with Colonnata lard and white beans, tomatoes, typical tuscan chicken liver patè, garlic with olive oil.

Zuppe – Soup

  • Vellutata di funghi

    Velouté of porcini mushrooms and black truffles of the season.

  • Vellutata alla zucca gialla

    Pumpkin velouté.

Dolci – Desserts

  • Tre in uno e il ``giusto equilibrio``

    ``Three-in-one” dessert selection consisting of crème caramel, panna cotta and amaretto biscuits

  • Il Golosone

    Light lime mousse with a core of honey, celery, saffron and glazed pistacchio

  • Cantucci al Vin Santo

    Classic tuscan cantuccini biscuits (toasted almond cookies), to dip in a glass of sweet wine (Vin Santo)

  • Ceesekake alla Nutella

    New York Style cheesecake with Nutella

  • Tiramisù a modo mio

    Tiramisù made with mascarpone mousse, ladyfingers and gianduja chocolate mousse

  • Bavarese delle Torri

    Tiramisù made with mascarpone mousse, ladyfingers and gianduja chocolate mousse

  • Cuor di Cioccolato

    Chocolate cake with molten chocolate center with vanilla ice cream

  • Chibust

    “Chibus” of tobacco, caramel cream and licorice ice cream with orange crumble

Primi – First Courses

  • Calamarata ai frutti di mare

    Fresh pasta solted with sea fruit

  • Risotto Perucà

    Risotto with “cinta senese” pancetta, zucchini flowers and truffle shavings.

  • Fagottini del contadino

    Stuffed pasta (similar to ravioli) filled with sheep cheese and pears, covered with a saffron cream, garnished with pine nuts

  • Pici all'aglione

    Classic Tuscan long pasta with tomatoe, garlic and basil

  • Pici sul cinghiale

    Typical tuscan pasta with ragù of wild boar

  • Cannelloni ripieni di ricotta e spinaci con ragù di daino

    Baked pasta rolls filled ricotta cheese and spinac with veni- son ragù.

  • Gnocco, salsiccia di cinta senese e gotus di pecora

    Dumpling with pices of cinta senese sousages and sheep gotus.

Secondi – Main Courses

  • Cornucopia di spigola su crema di fagioli zolfini

    Sea bas on zolfini bens cream

  • Cinghiale alla vecchia maniera

    Wild boar, marinated in red wine and spices, then stewed with vegetables and red wine.

  • Petto d'anatra

    Duck breast with broccoli, mushroom powder and jus of cocoa beans.

  • Stinco d'agnello

    Honeyglazed lamb shank on cream of potatoes.

  • Parmigiana di melanzane

    Baked eggplant, mozzarella of bufala in a sauce of tomatoes, parmigiano cheese and basil.

  • Dorsetto di Cinta Senese

    Spine of pork cooked in a slow temperature with artichoke Bavarian creme, crispy parmigiano and marjoram.

  • Filetto di Cinta Senese

    Filet of cinta senese pork, wrapped in its “rigatino” (type of bacon), apple, sauce of herbs and green tea.

  • Filetto Perucà

    Fillet of beef wrapped in strips of smoked pork lard and pancetta, laurel and garlic, served with beans cooked “al fiasco”(dry boiled, typical Tuscan style of cooking)

  • Filetto del ghiottone

    Fillet of beef with pecorino and truffle and a reduction of chianti wine.

  • Tagliata di manzo a piacere

    Sirloin steak grilled, sliced and: Pecorino cheese, or Porcini mushrooms, or Colonnata Lard, or Rosmary

  • Bistecca alla fiorentina

    Grilled T-bone steak

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