Dal Toscano Restaurant

A traditional selection of regional cured meats and cheeses. Often includes prosciutto, salami, and pecorino, served with crostini.

A classic Italian appetizer, fresh and sweet-salty. Thin slices of cured prosciutto served on wedges of sweet melon.

High-quality prosciutto crudo, hand-sliced. Hand-cutting preserves the texture and flavor of the meat.

A duo of Tuscan cured meats. Finocchiona is a salami flavored with fennel seeds, served with prosciutto crudo.

Sweet and aged Parma ham paired with fresh and creamy buffalo mozzarella.

Top-quality Iberian ham, from acorn-fed pigs. Intense, nutty flavor and a melt-in-your-mouth texture.

Prized Tuscan prosciutto from the native Cinta Senese pig breed. It has a savory and decisive flavor with flavorful fat.

One of Italy's most prized cured meats, made from the pig's thigh. Delicate, sweet, and fragrant flavor.

Small buffalo milk mozzarella balls, fresh and juicy. Served individually.

Fresh cheese with a creamy center paired with Cantabrian anchovies, known for their meaty texture and saltiness.

Probably fried pizza dough or similar, served as a tasty and crispy appetizer.

Cannellini beans boiled and simply dressed with quality extra virgin olive oil. A rustic and flavorful dish.

Fresh artichokes cut and fried until crispy and golden. A classic Roman side dish or appetizer.

Breaded or battered and fried zucchini sticks or rounds. Light and crispy.

Salted codfish (baccalà) piece, desalted, battered, and fried. Crispy outside and tender inside.

An assortment of mixed fried items that may include vegetables, meat, and sometimes cheese or cream fritters.

Selection of battered and fried seasonal vegetables.

A Roman tradition dish combining fried veal brain, with a creamy texture, and crispy fried zucchini.

Breaded and fried lamb chops (scottadito) served with fried artichokes.

Veal chop, breaded and fried in clarified butter. Golden and crispy.

Cutlet enriched with prosciutto and melted parmesan cheese on top, sometimes with a little broth.

Cutlet probably served with a fresh garnish of cherry tomatoes and arugula or fresh vegetables.

Marinated and fried chicken pieces, typical of Tuscan cuisine, crispy and flavorful.

Classic French fries, crispy and salty.

Very thinly sliced potatoes, like chips, fried until extremely crispy.

Very thin slices of raw beef served with fresh arugula leaves and parmesan shavings. Dressed with oil and lemon.

Raw beef fillet meat, hand-chopped and seasoned with classic ingredients like capers, onion, mustard, and egg yolk.

Thick and comforting soup made with mixed short pasta and beans, in a flavorful broth.

Rustic soup based on spelt (an ancient grain), slow-cooked with vegetables and herbs. Typical of Tuscany.

Famous Tuscan soup of stale bread and vegetables, particularly black kale and cannellini beans. Thick and flavorful.

Thin egg pasta served with prized white truffle, known for its intense and unmistakable aroma.

Wide, flat egg pasta, typically served with a rich meat or wild boar ragù in the Tuscan style.

Thick, handmade Tuscan pasta, served with tomato sauce and aglione, a giant garlic with a delicate flavor.

Thick fresh pasta similar to large spaghetti, served with a simple and fresh tomato and basil sauce.

Egg fettuccine served with a meat ragù cooked without tomato, flavorful and aromatic.

Egg pasta served with porcini mushrooms, appreciated for their earthy flavor and meaty texture.

Classic egg pasta served with traditional meat and tomato ragù.

The quintessential Italian pasta dish: spaghetti with tomato sauce and fresh basil.

Short pasta served with a spicy tomato sauce made with garlic and chili pepper.

Thick square pasta, served with a cream of Pecorino Romano cheese and abundant black pepper.

Hollowed long pasta with tomato sauce, crispy guanciale (cured pork jowl), and pecorino cheese.

A type of short pasta (meze maniche) probably served with a rich house sauce or carbonara.

Homemade stuffed pasta (with meat or vegetables), served with meat ragù.

Fresh pasta filled with ricotta and spinach, served with simple tomato sauce.

Ravioli filled with sweet pumpkin and taleggio cheese, tossed with melted butter. Sweet and savory flavor.

Large pasta cylinders filled with meat or ricotta, covered in béchamel and tomato sauce, and baked.

Thin strips of pan-seared beef, tender and quick to eat.

Sautéed beef strips served with fresh arugula, which adds a peppery note.

Beef strips cooked in tomato sauce with garlic, oregano, and sometimes olives.

Beef strips served with sautéed porcini mushrooms.

Floured veal slices sautéed and served with a fresh, tangy lemon sauce.

Veal slices topped with prosciutto and sage, cooked in white wine. Typical Roman dish.

Floured veal slices cooked in a sweet and aromatic Marsala wine sauce.

Stuffed beef rolls (often with carrot, celery, or ham), braised in tomato sauce.

Beef slow-cooked in a stew with vegetables and herbs until tender.

Tripe (beef stomach) stewed with tomato, vegetables, and herbs, often served with grated parmesan.

Tender boiled beef pieces, served with a flavorful green sauce made from parsley, capers, and anchovies.

Veal liver cut into pieces and slow-cooked with abundant sweet stewed onions.

Layered baked dish with fried eggplant, tomato sauce, mozzarella, and parmesan.

Whole roasted or grilled porcini mushroom caps, seasoned with oil and parsley.

A slice of grilled beef, served simply to enhance its natural flavor.

Prized and very tender cut of beef, lean, grilled.

Grilled beef cut into slices (tagliata), served on a bed of arugula with parmesan shavings.

The queen of Tuscan cuisine: a large T-bone steak, thick and rare-grilled over coals. Price per kg.

Steak with the rib bone, flavorful and marbled with fat. Grilled. Price per kg.

Prized cut of beef (sirloin), tender and flavorful. Grilled. Price per kg.

Veal chop, white and delicate meat, grilled.

Slice of grilled veal, more delicate than beef.

Lean cut of grilled veal, light and dietetic.

Grilled chicken breast cut into strips, served with arugula and fresh cherry tomatoes.

Selected ground beef reshaped into a steak, grilled (similar to a high-quality hamburger).

Enriched version of the ground fillet, likely with added special ingredients or sauces.

Slice of liver quickly grilled, intense flavor and unique texture.

Fresh seasonal green or mixed salad.

Fresh vegetables available daily, cooked (sautéed or boiled) or raw.

White beans served as a side dish, simply seasoned with olive oil.

Beans stewed in tomato with garlic and sage. Typical Tuscan side dish.

Raw, crunchy, and slightly bitter chicory sprouts, served with an anchovy, garlic, and vinegar sauce.

0.75-liter bottled water.

Small 0.5-liter bottled water.

Half-liter carafe of house red or white wine.

Non-alcoholic carbonated soft drinks like Coca-Cola, Fanta, or Sprite.

Italian espresso.

Hot drink made with espresso and foamed milk.

Bread basket served at the table (cover charge).