A mixed dish composed by: Tuscan sliced ham, Finocchiona DOP (salame with phennel seeds), Pappa al pomodoro (tomatoes porridge), crostino with chicken liver pate', crostino with lard pesto, crostino with charamelized onions, crostino with crushed tomatoes and home made onions pickles.

A mixed dish composed by 7 crostini: Crostino with chicken liver pate', crostino with lard pesto, crostino with charamelized onions, crostino with fresh crushed tomatoes.

Tuscan soup prepared by sailors on board. A bean purée sauted with black cabbage and polenta (grids). It differs from the Livorno-style bordatino for the absence of bacon cubes.

Fresh sage leafs cold mixed together with almonds, local pecorino cheese, a little tip of fine chopped garlic and Extra Virgin Olive Oil.

Different from Bolognese, Tuscan ragu' is made by 100% lean beef. Ground by us, big texture, 6 hours slow stewd with triple concentrated tomatoes sauce, onions, evo, red wine. The chubby texture of our ragu' is due to the employment of only lean meat.

Gold onions thin sliced and stewd 4 hours with crumbled pork sausage, lard and fresh butter.

Local Hunted wildboar ragout handpulled. Best served with tagliatelle.

This tomato sauce is delicately flavored with hand-picked Valdichiana garlic and chili pepper. Much more delicate than its cousin, Aglio (Garlic), it has a special characteristic: it is completely digestible and does not leave that sometimes unpleasant odor.

Local Baked potatoes. Our potatoes are baked with garlic, rosemary and Evo oil.

Cannellini beans boiled in water, sage and garlic, dressed with extravergin olive oil.

WILD CHICORY PREVIOUSLY BOILED AND THEN SAUTEED IN EVO OIL, CHOPPED GARLIC AND SPICE PEPPER POWDER.

Chianti Tuna is an ancient recipe born in the Tuscan hills, widespread until the end of the 1950s and then ended up in oblivion. A dish of pork that falls within the logic, very common among the farmers of the past, that nothing is thrown away from the pig. The idea starts from the need to preserve pork for as long as possible which, let's not forget, was slaughtered in the coldest months and this for obvious reasons given the absence of modern refrigerators. Originally less valuable meats were used, today we use a piece of thigh or shoulder. We trim them, cut them into chunks and brine under salt overnight. They are then boiled in white wine together with black pepper, juniper berries and bay leaves after which they are left to mature in glass jars filled with extra virgin olive oil for at least a month. We serve it on a bed of cannellini beans, a little red onion, refined and thinly sliced, and a nice round of black pepper.

Pork neck, slowly braised for 4 hours with: Evo oil, apples, phennel seeds, chopped garlic. The result is a tender meat and a delicate flavour. this plate is without tomatoes.

This is an iconic plate of tuscan cuisine. Even if it doesn't show it is over 600 years old recipe. We take an entire beef shank and then we remove the bone. We chop it and gently cook for at least 12 hours only with 3 ingredients: Garlic, Fresh ground pepper and Sangiovese red wine. In this plate there are not other ingredients except these three. After 12 hours the meat become super tender and the reduced sauce very tasty and not so spicy. Very "tasty" plate despite absence of added salt.

The tripe is one of the 4 stomachs of the beef. In Tuscany there are a lot of recipes for each stomach. In this case we cut the tripe in stripes and we stewd with concentrated tomatoes and ground meat. Please, if You never tasted this plate pay attention before order it. The consistence of this plate is unusually spongy and the smell is quite strong.

The Snails are a very classic tuscan, pisan recipe, we slowly cook the snails in concentrated tomato sauce, chopped garlic and wild mint. The snails are a very particular plate because their chewy consistency. If its Your first time, we would not reccomend this plate.

A molded chilled dessert made only with fresh gelled cream. The topping options are: - Seasonal fruit sauce - Melted chocolate Or...half and half.

Our brownie cake is made with 75% dark chocolat, Fresh butter and fresh eggs. The cake is topped with melted chocolate.

is a creamy, chilled, pudding-like, baked custard with a brittle top of melted sugar that cracks when you gently tap it with a spoon. The custard is made with fresh heavy cream, fresh eggs, sugar, and vanilla.

Fresh daily made,glass served, made with Fresh Mascarpone cream, Fresh eggs (pastorized by us), espresso coffee, high quality cocoa powder and Marie biscuits.

3 Limoncello soaked artisanal baba's served with fresh whipped cream.

Rosso: Blend 70% Sangiovese / 30% Cilegiolo Prodotto integralmente ed imbottigliato all'origine dall'Azienda Agricola Il Gallettino di Chianni Bianco: Blend 50% Trebbiano / 50% Vermentino.

Rosso: Blend 70% Sangiovese / 30% Cilegiolo Prodotto integralmente ed imbottigliato all'origine dall'Azienda Agricola Il Gallettino di Chianni Bianco: Blend 50% Trebbiano / 50% Vermentino.

Rosso: Blend 70% Sangiovese / 30% Cilegiolo Prodotto integralmente ed imbottigliato all'origine dall'Azienda Agricola Il Gallettino di Chianni Bianco: Blend 50% Trebbiano / 50% Vermentino.

Rosso: Blend 70% Sangiovese / 30% Cilegiolo Prodotto integralmente ed imbottigliato all'origine dall'Azienda Agricola Il Gallettino di Chianni Bianco: Blend 50% Trebbiano / 50% Vermentino.

66 CL BEER BOTTLE.

33CL CAN

Espresso with a drop of: Grappa,Sambuca,Sassolino,Fernet,Stravecchio.

GRAPPA DRY, OAK AGED GRAPPA, LIMONCELLO, LICORICE LIQUOR.