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 between truffle-infused cured meats and cheeses, served with wildflower honey.
Perfect to start your meal in style.

Second Course
Truffle Roast Beef Carpaccio with Fresh Salad

Lightly seared roast beef slices served with truffle shavings, crunchy salad, and velvety pecorino cream.
A perfect balance of elegance, aroma, and Tuscan intensity.

A light and colorful journey through the garden’s delights. A plant-based menu that smells like summer, full of freshness and creativity, with bright textures and authentic flavors.

Starter
Summer Garden
A colorful garden of eggplants, zucchini, cherry tomatoes and fresh vegetables, with pecorino cheese and a hint of mint.

First Course
Tuscan Farro Mediterranean Style
Pearled farro with grilled vegetables, fresh cherry tomatoes, Greek feta and mint vinaigrette.

Main Course
Savory Cannolo with Ricotta and Herbs
Sesame pastry filled with sheep’s milk ricotta and fresh herbs, served with a salad of fennel, orange and Taggiasca olives.

Selected Tuscan cured meats - prosciutto crudo, finocchiona, salami, soppressata, and Cinta lard - with three local pecorino cheeses, pickled vegetables, and honey

An aromatic encounter between cured meats and cheeses enriched with truffle, accompanied by wildflower honey.

Eggplant caponata and zucchini carpaccio with mint and pecorino: a fresh, vegetarian appetizer that evokes the Tuscan summer.

Marinated Chianina carpaccio with local Tuscan aromas, balsamic vinegar reduction, arugula, and pecorino shavings.

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 styles: tomato sauce, pecorino and truffle.

Fresh egg tagliolini tossed with mountain butter and black truffle.

Handmade pici embrace a slow-cooked white Cinta ragù. An ancient recipe that smells like home.

Delicate tortelli filled with potatoes, served with pecorino fondue and a hint of thyme.

Wide and rough pasta, perfect for embracing a rich and deep Chianina meat ragù. A timeless Tuscan classic.

Artisanal pici pasta seasoned with Valdichiana garlic: ancient aroma, full flavor, Tuscan soul.

Pearled farro with grilled vegetables, mint vinaigrette, and Greek feta. Fresh, balanced, perfect for summer.

Grilled beef sirloin cooked to perfection, served with fresh arugula and aged pecorino shavings. Side of roasted potatoes and cannellini beans with Tuscan olive oil.

The intensity of black truffle meets the juicy sliced steak. A dish for true gourmets. Served with roasted potatoes and cannellini beans in Tuscan olive oil.

Grilled tenderloin with creamy pink peppercorn sauce, roasted potatoes and vegetable flan.

The Cinta lard melts on the hot fillet, enhancing its flavor with a touch of savory sweetness. Signature Tuscan dish. Served with roasted potatoes and vegetable flan.

Thinly sliced roast beef with truffle shavings, crunchy salad and creamy pecorino sauce.

Layers of grilled eggplant, fresh tomato, melted mozzarella, and crispy bread. A tasty and fragrant vegetarian main course.

Sesame puff pastry cannoli filled with sheep ricotta and fresh herbs, served with fennel salad, orange, and marinated olives. Crunchy outside, fresh inside.

€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)