A heartfelt tribute to the most authentic Tuscan tradition. Bold, convivial flavors that bring to the table the essence of rural Tuscany – with the scent of the grill and the noble simplicity of true things.

Starter
Farmhouse Board
Tuscan cured meats and cheeses with a rustic, genuine soul.
The kind of board that opens your appetite like a window on the countryside.

Main Course
Grilled Fiorentina T-bone Steak (750g per person)
Thick, juicy, bone-in and sizzling, with a heart that still beats.
Served with roasted potatoes and vegetables.

An authentic journey through the scents and flavors of the Crete Senesi, where the summer truffle takes center stage in a refined and territorial culinary experience.

Starter

Truffle Lover’s Board
An aromatic encounter of cured meats and cheeses enriched with truffle, accompanied by wildflower honey. Perfect to start in style.

First Course
Tagliolini with Black Truffle
Fresh egg pasta dressed with mountain butter and black truffle.

Second Course
Sliced Beef with Black Truffle
The intensity of black truffle meets juicy sliced beef. A dish for true gourmets. Served with roasted potatoes and Tuscan-style cannellini beans.

A journey through the flavors of the garden, where freshness and creativity intertwine in light, authentic dishes rich in seasonality.

Starter
Autumn Garden
Pumpkin and leek flan with pecorino fondue, crispy aromatic herbs and carasau bread. Velvety, fragrant, autumnal.

First Course
Farro Soup “Botteganova Style”
A tribute to Tuscan ribollita: farro, black cabbage and seasonal vegetables come together in a dense, warming soup that tells autumn in every spoonful.

Main Course
Savory Cannolo with Sheep Ricotta
Sesame puff pastry cannolo filled with sheep ricotta and fresh herbs, served with fennel, orange and marinated olive salad.

A triumph of Tuscan flavors: cured ham, salami, finocchiona, soppressata, capocollo and three types of pecorino (aged, semi-aged, fresh), served with local honey. A rustic and generous starter.

An aromatic encounter of cured meats and cheeses enriched with truffle, accompanied by wildflower honey. Perfect to start in style.

Pumpkin and leek flan with pecorino fondue, crispy aromatic herbs and carasau bread. Velvety, fragrant, autumnal.

Chianina carpaccio scented with Sienese herbs, topped with dollops of herbed sheep ricotta and fresh arugula. Elegant in aroma, impeccable on the palate.

Knife-cut pure Chianina tartare seasoned with Tuscan extra virgin olive oil and ancient Dijon mustard with grains, accompanied by capers, marinated olives, sweet and sour onion, Cantabrian anchovy.

Three flavorful versions: in tomato sauce, with pecorino, and with truffle. Crispy on the outside, tender inside.

Fresh egg pasta dressed with mountain butter and black truffle.

Handmade pici pasta with white ragù of Cinta Senese pork, slow-cooked with aromatic herbs.

Creamy risotto with saffron and braised Chianina ossobuco.

Potato-filled tortelli with pecorino fondue and a scent of thyme.

A tribute to Tuscan ribollita: farro, black cabbage and seasonal vegetables come together in a dense, warming soup that tells autumn in every spoonful.

A great classic of Tuscan tradition: handmade pappardelle with pure Chianina ragù, slow-cooked to enhance taste and succulence.

Boneless Cinta Senese rack cooked with dried prunes, raisins and toasted pine nuts. Served with roasted potatoes and seasonal vegetable flan.

Grilled sliced beef served with fresh arugula and shavings of aged pecorino. Side of roasted potatoes and Tuscan-style cannellini beans.

The intensity of black truffle meets juicy sliced beef. A dish for true gourmets. Served with roasted potatoes and Tuscan-style cannellini beans.

Tender grilled fillet served with a creamy pink peppercorn sauce. Soft, elegant, rounded. With roasted potatoes and seasonal vegetable flan.

Cinta lard melts over the hot fillet, enhancing its flavor with a veil of savory sweetness. A true Tuscan signature dish. Served with roasted potatoes and seasonal vegetable flan.

Slow-braised in white wine with bay leaf and rosemary, this ossobuco releases intense aromas and fork-tender meat. Served with a herb-scented baked potato.

Sesame puff pastry cannolo filled with sheep ricotta and fresh herbs, served with fennel, orange and marinated olive salad.

€78/kg (minimum order 1.5 kg)

A Tuscan classic: at least three fingers thick, bone-in, grilled to tradition. Seared on the outside, pink and juicy inside. A noble, generous cut made for sharing and celebrating.

€68/kg (minimum order 1.5 kg)

A rich and flavorful cut. The steak for connoisseurs. Grilled to enhance juiciness and its unmistakable taste – for those who love their meat full-bodied and straightforward.

Crunchy almond biscotti served with a glass of Tuscan Vinsanto. Dip, break, enjoy.

Pear slowly poached in Chianti, served with cantucci crumble and fiordilatte gelato. Warm, fresh, fragrant.

Soft on the outside, warm and gooey in the center. Best enjoyed hot for full indulgence.

A Tuscan twist on the classic: ladyfingers soaked in Vinsanto, mascarpone cream and bitter cocoa.

A play of textures: velvety cream gelato, tart berries and crunchy cantucci crumble.

(Coca-Cola, Coca-Cola Zero, Fanta, Sprite)