La Piccola Toscana Ristorante Toscano a Prati

Small fried calamari in a light batter, served with tempura zucchini. Crispy and flavorful. Ideal for sharing or as a single appetizer.

Pink prawns served with zucchini prepared 'scapece' style (marinated with vinegar and mint). A fresh appetizer with a pleasant contrast between the sweetness of the prawns and the acidity of the marinade.

Fresh anchovies prepared in two ways: fried for a golden crispiness or baked gratin with aromatic breadcrumbs. Intense and savory sea flavor.

Crispy croquettes made from cod and potatoes. Served with a mint sauce that adds freshness and balances the saltiness of the fish.

Boiled octopus salad served with raw vegetables such as tomatoes, onions, and celery. Dressed with oil and lemon. Fresh and light dish.

Thin slices of sweet Pecorino cheese paired with fresh pears, honey, and crunchy almonds. A classic Tuscan pairing that combines sweet and savory.

Eggs cooked in a pan (al tegamino) with a soft yolk, garnished with fresh black truffle shavings. A simple dish made exquisite by the aroma of truffle.

Selection of typical Tuscan cured meats (such as prosciutto, salami, finocchiona) served with toasted bread (bruschetta) topped with Colonnata lard that melts on the warm bread. Portion for two people.

Pasta filled with pecorino cheese cream and black pepper. Served with prawns and lime zest for a fresh and aromatic touch.

Handmade fresh pasta stuffed with eggplant and smoked provola cheese. Rich and Mediterranean flavor.

Fresh egg tagliolini pasta with delicate pink prawns and fresh burrata cream. A creamy and refined dish.

Fettuccine (long flat pasta) dressed with fresh black truffle. An aromatic dish with an unmistakable earthy flavor.

Thick handmade Tuscan pasta (pici), dressed with a white ragù of poultry (such as chicken, rabbit, or duck) and sprinkled with pecorino.

Pasta dressed with tomato sauce, crispy guanciale, and pecorino romano. A classic Roman dish with a strong and savory flavor.

Long pasta dressed with delicate white fish ragù and zucchini flowers. A light and refined dish.

Sea bass fillet cooked and served with a side of potatoes and grilled zucchini. A light and healthy fish main course.

Catch of the day prepared 'cacciatora' style, typically stewed with tomato, herbs, and olives. Flavorful and juicy.

Cod fish fillet (salted and rehydrated cod) cooked in a tomato stew. Fish with a firm texture and savory taste.

Famous T-bone steak typical of Florence, grilled. Usually served rare. Price per 100g.

Grilled beef served sliced (tagliata), accompanied by potatoes. Juicy and tender.

Thin slices of cold boiled veal, covered with a creamy sauce made from tuna, capers, and anchovies. Traditional dish served cold.

Beef cut ('cappello del prete') slow-cooked in Cesanese red wine. Very tender meat that melts in your mouth, with a thick and flavorful sauce.

Fresh cheese cake on a biscuit base, topped with red fruit sauce. Creamy and slightly tangy dessert.

Traditional Italian spoon dessert with layers of coffee-soaked ladyfingers and mascarpone cream, dusted with cocoa.

Chilled dessert with a creamy texture, flavored with hazelnut. Sweet with crunchy pieces of dried fruit.

Light and fluffy yogurt mousse, served with fresh berries or berry sauce. Fresh and not too sweet.

Light and creamy cooked vanilla custard with a crunchy caramelized sugar crust on top, flavored with passion fruit.

Dessert made of layers of thin, crispy biscuits (ladyfingers) interspersed with Chantilly cream. Served with chocolate or fruit.