Al Chianti

Chicken liver pâté served on crispy toasted bread. It has a rich, earthy, and savory flavor. A classic rustic Tuscan appetizer.

Organic egg slow-cooked for a creamy consistency, served with tomato sauce, pecorino cheese, and crispy guanciale. Rich and flavorful.

Thick and comforting soup made with stale bread and fresh tomatoes. Soft on the palate with notes of basil and garlic. A humble dish from Tuscan tradition.

Aged raw ham hand-cut into thick slices. Intense and savory flavor, typical of Tuscan charcuterie.

Assortment of local cured meats such as salami, prosciutto, and finocchiona. Variety of flavors and textures, ideal for sharing.

Mixed platter of pecorino and other local cheeses. Offers different aging periods and flavor intensities.

Cold salad of soaked stale bread with tomatoes, onions, and cucumbers. Fresh, tangy, and aromatic. Perfect for warm days.

Very thin slices of raw Chianina beef. Tender and delicate meat, simply seasoned to enhance its natural flavor.

Fried croquette of whipped salt cod and potatoes. Crispy outside and soft inside with a delicate fish flavor.

Fried bite-sized morsel filled with fresh sheep's ricotta. Contrast between the crispy coating and the warm, milky center.

Fried potato skins and sage leaves. A crispy, rustic, and flavorful snack.

Handmade thick spaghetti served with a sauce of tomato and aglione (delicate giant garlic). Substantial pasta and aromatic seasoning.

Pici pasta with pecorino cheese, black pepper, and pears. A unique balance between the savory cheese and the sweetness of the fruit.

Egg pasta served with a rich beef ragù without tomato. Flavorful and creamy.

Egg pasta with beef ragù without tomato, enriched with smoked pecorino. Flavorful and creamy.

Irregularly cut pasta with bitter greens, crispy guanciale, and cheese. Strong and rustic flavor.

Soup prepared daily with fresh seasonal ingredients. Ask staff for details.

Famous Tuscan soup of bread and vegetables, with black kale and cannellini beans. Very thick, nutritious, and flavorful.

Pieces of salt cod stewed with tomato, onions, and black olives. Savory fish with a rich sauce.

Classic beef meatballs. Soft, juicy, and comforting.

Beef cheek braised slowly. The meat is extremely tender and melts in your mouth, served with its cooking juices.

Pieces of rabbit stewed with wine, aromatic herbs, and olives. Flavorful and tender white meat.

Tripe stewed in tomato with herbs and cheese. Traditional dish with a soft texture and characteristic flavor.

Raw Chianina beef, hand-chopped and seasoned. Fresh and spicy, served with various condiments.

Layered fried eggplant bake with tomato, mozzarella, and parmesan. Soft, stringy, and vegetarian.

Chianina T-bone steak, grilled over coals. Served rare. Price per hectogram.

Grilled beef sirloin cut into slices, served with potatoes. Smoky flavor and tender texture.

Prime cut of beef, very tender and lean, served with sautéed chicory.

Quail wrapped in lard and grilled. The fat keeps the meat moist and flavorful.

Potatoes baked until golden brown. Crispy on the outside and soft on the inside.

Leafy green vegetable with a bitter taste. Available sautéed in a pan with garlic and chili or boiled with lemon.

Tuscan white beans. 'Al Fiasco' are simply cooked in glass; 'all'Uccelletto' are stewed with tomato and sage.

Mixed fresh raw leafy seasonal vegetables. Light and refreshing.

Assortment of grilled seasonal vegetables. Soft and slightly smoky.

Fresh salad with marinated raw zucchini, lemon juice, and crunchy almonds.

Classic spoon dessert with ladyfingers soaked in coffee and mascarpone cream. Sweet, creamy, and aromatic.

Layered dessert with sponge cake soaked in liqueur (often Alchermes) and pastry cream. Soft and colorful.

Fresh cheesecake on a biscuit base. Dense and smooth texture, sweet and delicate flavor.

Custard with a crispy caramelized sugar crust on top. Similar to crème brûlée.

Baked shortcrust pastry tart, usually filled with fruit jam. Crumbly and homemade.

Selection of homemade dry biscuits. Excellent with coffee or sweet wine.

Local Tuscan red wine. Dry, harmonious, and slightly tannic. Perfect with meat.

Local white wine. Fresh, savory, and with mineral notes.

Bottled mineral water.

Sweet and refreshing carbonated beverage.

Craft beer. The taste varies depending on the available style.

Sardinian lager beer. Balanced taste, slightly bitter, and very thirst-quenching.

Classic Italian espresso. Intense and aromatic, served in a small cup.

Herbal digestive liqueurs. Usually sweet-bitter taste, served after a meal.