I Butteri

A simple and fragrant focaccia seasoned with extra virgin olive oil and rosemary. Crispy outside and soft inside, ideal as an appetizer or bread substitute.

Slice of toasted bread simply seasoned with olive oil and salt. A rustic classic that enhances the quality of the oil.

Toasted bread garnished with diced fresh tomatoes, basil, garlic, and oil. Fresh and flavorful.

Toasted bread served with thin slices of prized Parma dry-cured ham. Combines the crunchiness of the bread with the sweetness of the cured meat.

Toasted bread spread with a flavorful cream of black or green olives. Intense and aromatic taste.

Warm bread with thin slices of cured lard that melt slightly with the heat. Rich, savory, and aromatic.

Assortment of bruschettas with classic toppings such as fresh tomatoes and seasoned beans. Ideal for tasting different variations.

Rich bruschetta with melted scamorza cheese, sweet cherry tomatoes, fresh arugula, and basil. A mix of warm and fresh flavors.

Typical Tuscan appetizer with toasted bread and various pâtés: wild boar, olives, mushrooms, and livers. Rustic and intense flavors of the Maremma.

Toasted bread with melted mozzarella and salted anchovy fillets. A classic combination with a decisive flavor.

Warm bread with melted mozzarella and ham. Simple and tasty.

Toasted bread with scamorza cheese and aromatic porcini mushrooms. An appetizer with forest flavors.

Pasta filata cheese cooked on a griddle or in the oven. Chewy and stringy texture with a smoky milk flavor.

Cooked scamorza served with slices of ham. The heat of the cheese enhances the flavor of the cured meat.

Melted scamorza paired with porcini mushrooms. A rich and comforting dish.

Mixed grilled fresh vegetables. Light and flavorful, dressed with a drizzle of oil.

Fresh salad with buffalo mozzarella, sliced tomatoes, and basil. A classic Italian dish with the colors of the flag.

Plate of thinly sliced cured ham. Balanced sweet and salty flavor.

Fresh mozzarella made with buffalo milk. Soft and juicy texture, rich milky flavor.

Classic summer combination of salty dry-cured ham and sweet melon. Fresh and refreshing.

Selection of mixed cured meats served on a cutting board. Includes various types of Italian sliced meats to share.

Selection of typical Tuscan cheeses, such as pecorino, served with honey or jams.

Thin slices of bresaola (cured beef) served with fresh arugula and Grana Padano shavings. Light and protein-rich.

Large mixed house appetizer to share. Includes cured meats, cheeses, Tuscan croutons, and fried specialties.

Rice croquette with tomato and a melting mozzarella center, breaded and fried. A classic Roman street food.

Cylinders of mashed potatoes, breaded and fried. Crispy outside and soft inside.

Zucchini flower stuffed with mozzarella and anchovies, battered and fried. Tasty and slightly salty.

Desalted cod fillet coated in batter and fried. Crispy and flavorful.

Classic French fries. Golden and salted.

Green olives stuffed with meat, breaded and fried. Served with fries.

Green olives stuffed with meat, breaded and fried. Served with fries.

Mixed fried platter to share, including supplì, croquettes, olives, and vegetables. Perfect for tasting different specialties.

Traditional Tuscan soup of vegetables and stale bread. Rich in beans and black kale, slow-cooked to blend the flavors.

Giant steak with the long rib bone intact. Very impressive, flavorful, and juicy.

American Angus beef, known for its marbling and tenderness. Intense flavor.

Prized cut of beef (boneless rib steak), grilled. Tender and flavorful.

The heart of the rib steak, separated from the bone and outer fat. An extremely tender cut.

Flavorful pork sausages cooked over coals. Often seasoned with herbs.

Mixed grilled meats including sausage, beef, lamb, and pork. Abundant and varied.

Grilled lamb chops, to be eaten piping hot with your hands (hence the name 'scottadito' - 'finger-burning').

Skewer with cubes of different meats interspersed with vegetables or herbs, grilled.

Typical Abruzzese grilled lamb skewers. Small cubes of flavorful meat cooked over coals.

Whole or cut cockerel cooked on the grill or in the oven, seasoned and crispy.

Wild boar stew slow-cooked with tomato, wine, and herbs. A very flavorful rustic dish.

Thin strips of beef sautéed in a pan with fresh arugula and cherry tomatoes. Quick and tasty.

Beef strips cooked with porcini mushrooms. A creamy and autumnal main course.

Prime quality national beef rib steak. Flavorful cut with bone.

Chianina breed beef steak, prized and lean, with a delicate flavor.

Classic Florentine T-bone steak, with the T-bone separating the fillet and sirloin.

The queen of steaks, from the Chianina breed. Prized meat to be enjoyed rare.

Scottona steak (young female bovine), known for its tenderness.

The most tender cut of beef, without fat. Delicate flavor and buttery texture.

Beef fillet served with a creamy green peppercorn sauce. Slightly spicy and aromatic.

Highly marbled Prussian beef, flavorful and tender due to fat infiltration.

Scottona rib steak, tender and tasty, ideal for grilling.

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

Very thin slices of raw beef served with arugula and Grana cheese shavings.

Grilled beef steak, sliced into strips before serving. Simple and tasty.

Sliced beef steak served on a bed of arugula and cherry tomatoes. Fresh and light.

Sliced beef steak flavored with pink peppercorns, with a sweet and spicy flavor.

Classic sliced steak with arugula and Grana cheese shavings.

Sliced beef steak served with sautéed porcini mushrooms.

Sliced steak with fresh porcini mushrooms available in season.

Green salad with tomatoes, carrots, and other fresh vegetables.

Large and rich salad with tuna, eggs, olives, and mixed vegetables. A light main course.

Boiled leafy green vegetables, then sautéed in a pan with garlic, oil, and chili pepper. Bitterish and decisive flavor.

Grilled red radicchio, which reduces its bitterness, making it sweeter and smoky.

Potatoes cut into pieces and baked with rosemary. Crispy and flavorful.

Fresh seasonal vegetables, simply cooked to enhance their natural flavor.

Plate of fresh porcini mushrooms, usually sautéed or grilled.

Basket of bread to accompany the meal.

Classic Italian espresso, short and intense.

Decaffeinated espresso.

Hot drink similar to coffee but made with roasted barley. Caffeine-free.

Ginseng coffee, sweet and creamy with an energetic touch.

Espresso with hot milk and milk foam.

Bagged tea served with hot water.

Herbal digestive liqueurs, usually drunk after a meal. Sweet and bitter taste.

Italian pomace distillate. Strong alcohol content, dry and aromatic taste.

Sugarcane distillate, often aged in barrels. Sweet and slightly bitter taste.

Aged cereal distillate in barrels. Complex flavor ranging from sweet to peaty.