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Menù

Our menu offers local specialities that have their origins in rustic dishes from the Tuscan gastronomic tradition. Every single ingredient is carefully sourced to ensure that all our dishes are truly authentic and unique.

APPETIZERS

GRAN VASSOIO IL PAIOLO

Selection of cold cuts, cheeses and crostini

for 2 people

Toasted Tuscan bread with fresh tomatoes

Grilled vegetables with pecorino cheese and traditional sauce

Buffalo mozzarella, fresh tomatoes and Tuscan IGP cured ham

Selection of Tuscan cheeses served with acacia honey

Toasted polenta with: chicken liver paté, blue cheese and bruschetta

Table of traditional cold cuts and crostini

Artichoke flan with burrata fondue

Chef’s Recommendation

Beef carpaccio with rocket salad and cherry tomatoes

TRUFFLE

Fried eggs with fresh black truffle

Rolled dry beef carpaccio stuffed with blue cheese with truffle and pistachio on top

Burrata mozzarella with fresh black truffle

FIRST DISHES

Pasta

TARTUFERIA IL PAIOLO

Fresh handmade tagliolini with pecorino cheese fondue and black truffle

Spaghetti with tomato souse and basil

Large Spaghetti with meat sauce ragout

Gnocchi with tomato sauce, basil, mozzarella

Thick spaghetti with eggs, cream and bacon

Flat noodle with porcini mushrooms

Large flat noodle with wild board meat sauce

Chef’s Recommendation

Traditional meat lasagna

Risotto with artichokes and Pienza pecorino cheese

FIRST DISHES

Stuffed Pasta – Specialties

Cappellacci with meat sauce, porcini mushrooms and peas

Potatoes ravioli with fresh truffle in creamy sauce

Homemade ravioli with nettle sauce and Tuscan cured ham

FIRST DISHES

Soups

Mixed vegetables soup

Traditional Tuscan bread soup with mixed vegetables

Traditional Tuscan bread with tomatoes

MAIN COURSES

FROM THE TUSCAN TRADITION

Morrow bone with Tuscan sauce and rice

Traditional Fiorentina’s Tripe

Traditional Tuscan Beef stew

Chopped wild boar and polenta corn

Tenderloin of veal with artichokes and cherry tomatoes

Stewed local rabbit with tomato sauce and aromatic herbs

Chef’s Recommendation

Baked chicken roll stuffed with seasonal vegetables

SIRLOIN STEAK

Sirloin beef with rocket salad and parmesan

Sirloin beef with blue cheese and nuts

SIDE DISHES

Rocket salad and fresh tomato

Sautéed spinach with olive oil and garlic

Roasted potatoes

Mixed grilled vegetables

Cannellini beans with olive oil

Lettuce, tomato, onion, cucmber, feta cheese

BISTECCA ALLA FIORENTINA

Grilled ribye steak 500/600 gr

Grilled ribye steak 1000/1100 gr

Chianina grilled ribye steak 500/600 gr

Grilled Florentine T-bone steak

Recommended Cut

Chianina grilled Florentine T-bone steak

Recommended Cut

Grilled Scottona beef fillet

Grilled Scottona beef fillet Chianina

Scottona beef fillet with green pepper sauce

Beef fillet with black truffle

Recommended Cut

Panna cotta cream with red fruits or chocolate sauce

Traditional Almon cookie with sweet Vin Santo wine

Apple pie

Traditional tiramisù

Traditional Grandmother Cake

Cheescake with strawberries or chocolate sauce

✓ PRENOTA

✓ PRENOTA