Trattoria Firenze

Italian flatbread baked in the oven, often seasoned with olive oil and herbs. Soft and slightly crispy texture. Ideal as an appetizer or side dish.

The classic Neapolitan pizza with tomato sauce, mozzarella, and fresh basil. Simple and tasty.

Pizza topped with salty anchovies, capers, and black olives. A pronounced and salty Mediterranean flavor.

Spicy pizza with garlic and chili pepper. A bold flavor for those who like it hot.

Mushroom pizza with fresh mushrooms. Earthy flavor and tender texture.

Vegetarian pizza topped with sun-dried grilled vegetables: eggplant, bell peppers, and zucchini. Fresh and colorful.

Four seasons pizza with a variety of toppings arranged in sections or mixed. Offers a diversity of flavors in one pizza.

Four cheese pizza, rich and creamy. A powerful blend of gorgonzola, goat cheese, scamorza, and mozzarella.

Pizza topped with tuna and egg, often runny. Rich in protein and flavorful.

Tuna and caper pizza. The acidity of the capers balances the richness of the cheese and fish.

A French classic: the Reine. Cooked ham and mushrooms on a tomato and cheese base.

Simple and effective pizza with ham and egg. Delicious and filling.

Pizza featuring Parma ham, usually added after cooking. Salty and delicate.

Fresh pizza with bresaola (cured beef) and peppery arugula added after cooking.

Folded pizza like a turnover, stuffed with ham, egg, and cheese. Cooked in a sealed way, keeping the ingredients juicy.

Pizza turnover stuffed with tuna and egg. Flavorful and soft.

Pizza using buffalo mozzarella, which is creamier and tastier than classic mozzarella.

Pizza with a strong character, combining the richness of gorgonzola and the spiciness of sausage.

Inspired by Calabria, this pizza is enhanced by spicy sausage and balanced by red onions.

Gourmet pizza with truffle cream, ham, and high-quality mozzarella. Intense truffle aroma.

Small margherita pizza adapted for children's appetites.

Small pizza with cooked ham, ideal for children.

Fresh starter based on artichokes, served with parmesan shavings and basil.

Simple peppery arugula salad with salty parmesan shavings.

Mixed green salad and mushrooms, seasoned with shallots.

Classic Caprese salad with fresh tomatoes and creamy buffalo mozzarella.

Breaded and fried mozzarella balls. Crispy on the outside, melted on the inside.

Plate of thin slices of aged Italian raw ham.

Fried calamari rings served with a creamy tartar sauce.

Romaine salad with chicken, croutons, parmesan, and creamy Caesar dressing.

Large composed salad with Italian flavors, often including grilled vegetables, cured meats, and cheese.

Very thin slices of marinated raw beef, served with arugula and mushrooms.

Assortment of Italian appetizers (marinated vegetables, cured meats) on a bed of arugula.

Spiral-shaped pasta served with a creamy blue cheese gorgonzola sauce.

Small potato dough balls served with a spicy tomato sauce.

Long, flat pasta served with meatballs and a rich tomato sauce.

Classic Italian pasta with a sauce of eggs, cheese, bacon, and black pepper.

Wide egg pasta served with a luxurious and fragrant truffle sauce.

Pasta stuffed with fresh cheese and spinach, topped with a creamy parmesan sauce.

Breaded and fried veal escalope, golden and crispy. Usually served with pasta or salad.

Veal escalope cooked in a tangy and fresh lemon sauce.

Tender veal liver pan-fried with caramelized onions, a Venetian specialty.

Grilled or pan-fried fish fillet, seasoned with herbs, tomatoes, or virgin olive oil.

Traditional French aperitif made with white wine and cassis cream.

Sparkling version of Kir, replacing white wine with Italian Prosecco.

Italian sparkling white wine, dry and fruity.

Italian vermouth, served chilled or on ice. Can be red (sweet) or white (dry).

Typical anise-flavored aperitif from the South of France, to be diluted in fresh water.

Organic red wine from Puglia served by the glass or carafe.

Verona red wine served by the glass or carafe.

Sicilian red wine served by the glass or carafe.

Tuscan red wine served by the glass or carafe.

Aromatic white wine served by the glass or carafe.

Chardonnay white wine served by the glass or carafe.

Pinot Grigio white wine served by the glass or carafe.

Mediterranean rosé wine served by the glass or carafe.

Organic rosé wine served by the glass or carafe.

Classic Cuban cocktail based on rum, fresh mint, and lime. Refreshing and tangy.

Bitter and sparkling Italian cocktail, bright orange.

Variant of Spritz with Campari, more bitter and intensely red.

Floral Spritz with Saint-Germain elderflower liqueur.

Sweet lemon-flavored Spritz, very refreshing.

Sparkling fruity cocktail with strawberry and red fruit aromas.

Classic Venetian cocktail with white peach.

Still natural mineral water.

Italian natural sparkling mineral water.

Classic lemon-lime soda, clear and fizzy.

Classic cola soda without sugar.

Flavored iced tea.

Clear and sparkling lemon-lime soda.

Bottled fruit juices.

Freshly squeezed juice from fresh fruits.

Light and refreshing French lager blonde beer.

Italian beer, often smooth with a slight bitterness.

Belgian abbey beer, rich and malty.

Italian blonde beer in a bottle, lively and elegant.

Choice of spirits served in standard measure.

Spirit mixed with a soda (cola, tonic, etc.).

Classic or decaffeinated espresso.

Espresso with a touch of hot milk.

Espresso diluted with hot water, smoother and longer on the palate.

Two shots of espresso in one cup.

Coffee with a generous portion of hot or foamy milk.

Espresso topped with a creamy milk foam.