Menu

Tuscany is possibly one of the most beautiful regions of Italy, Appennines stretch across its green and fertile plains to meet the sea.
Each area has its own remarkable, genuine and individual products that make its cuisine rich and interesting with simple ancient recipes, some of which simple but hard to perfect.

Starters

Carpaccio di Speck d'Oca
(Cured goose meat marinated with lemon and oil)
Tagliere di Toscana
(A mixture of tuscan cured meats, salami)
Misto dell'Osteria
(A mixture of the two previous starters served with some other local specialities)

First Courses

Armelette al Pesto
(Home-made chestnut flour pasta dressed with traditional basil pesto)
Toppe Saracene al Ragù Toscano
(Local home-made pasta with Tuscan bolonnaise sauce)
Tordelli di Patate all'Olio di Frantoio e Pecorino della Garfagnana
(Potato-filled pasta with genuine olive oil and Garfagnana's pecorino cheese)
Ravioli di Ricotta e Pomodoro Candito al Tartufo
(Ravioli filled with ricotta cheese and candied tomatoes dressed with truffle sauce) Zuppa di Farro in Crosta
(Spelt soup served in bread crust)
Frascadei
(Soup with beans, black cabbage and mais flour)

Second Courses

Filetto di Maiale alla Medicea
("Medicean" pork fillet)
Petto d'Anatra all'Arancia
(Duck dressed with orange sauce)
Filetto di Chianina Grigliato su Pesto di Rucola
(Grilled Chianina beef fillet dressed with rocket pesto sauce)
Tagliata di Chianina
(Fiorentina-style grilled beef)
Nodino di Vitello alle Noci
(Veal meat dressed with sauce and wholenuts)
Trionfo di Formaggi
(Various types of local cheese served with chestnut honey and fig jam)
-- All the second courses are served with season vegetables --