Tullio Restaurant

Cured beef salami, lean and dark red in color. It has a delicate yet savory flavor. Served with fresh rocket and shavings of Parmesan cheese.

Aged PDO raw ham from the Parma region. It is famous for its sweetness and soft texture, sliced thinly.

A classic Italian sweet and savory combination. Parma ham is served with fresh melon or figs, depending on the season.

Whole artichokes cleaned and slowly cooked upside down with oil, garlic, and mint (wild mint). They are tender and very aromatic.

Selection of cured meats made from Cinta Senese pork, a prized Tuscan breed. The flavor is intense and the meat is rich in flavorful fat.

Very thin slices of raw beef. Lightly seasoned and served with fresh rocket and shavings of Parmigiano Reggiano.

Fresh salad made with buffalo mozzarella, ripe tomatoes, and fresh basil. Dressed with extra virgin olive oil.

Fresh stretched-curd cheese made from buffalo milk. It has a soft, elastic texture and a rich, milky taste.

Artichoke wedges or whole artichokes fried in boiling oil until golden and crispy.

Courgette sticks or rounds, breaded or floured and fried. They are crispy and light.

Fried zucchini flowers in batter, with a savory filling of stringy mozzarella and salted anchovies.

Hot soup prepared with a variety of fresh seasonal vegetables. Light and nutritious.

Traditional short pasta dish cooked with Zolfini beans, a prized Tuscan variety with a thin skin and creamy texture.

Egg pasta filled with meat, served in a hot and flavorful meat broth. A classic Italian comfort food.

The most iconic Italian pasta dish. Spaghetti seasoned with a simple sauce of fresh tomatoes and aromatic basil.

Long egg pasta seasoned with a thick cream obtained by emulsifying Pecorino Romano cheese and abundant ground black pepper.

Fresh pasta rolled into a cylinder shape with a rich filling, baked. It is the house's special version.

Fresh egg pasta served with artichokes, flavorful pecorino cheese, and guanciale (cured pork jowl) pan-fried until crispy.

Long, flat egg pasta served with ragù, a meat sauce slow-cooked with tomato and vegetables.

High-quality raw beef, hand-chopped and seasoned. Usually served with sauces or egg yolk.

Layered baked dish with fried eggplant, tomato sauce, mozzarella, and Parmesan. Soft and very flavorful.

Small meatballs made with minced veal, tender and juicy. Accompanied by creamy mashed potatoes.

Veal cut including the bone with marrow, slowly braised until very tender. Served with aromatic porcini mushrooms.

Prized boneless beef cut (rib-eye), grilled. Very flavorful meat with good marbling of fat.

Famous Tuscan steak with a T-shaped bone, including fillet and sirloin. Grilled, crispy outside and rare inside. The price is per 100 grams.

Prized and tender beef cut (sirloin), grilled.

Minced or coarsely chopped beef, then cooked, similar to a gourmet hamburger but served on a plate.

The most tender and lean cut of beef, grilled to your desired doneness.

Veal cutlet or chop, lighter and more delicate meat than beef, grilled.

Leafy green vegetables, usually sautéed in a pan with garlic and oil.

Peppers cooked in the oven or grilled, peeled and seasoned. Sweet and soft.

Small, yellow Tuscan beans, served as a side dish, often seasoned only with extra virgin olive oil.

Fresh salad of mixed seasonal vegetables.

Assortment of fresh bread to accompany the meal.