The oldest restaurant in Tuscany
A LITTLE JEWEL FROM 1500
MENU' A LA CARTE
The Traditional Dish
RIBOLLITA
Una zuppa Toscana sostanziosa e ricca,
perfetta per le fredde giornate invernali.
FRIED POLENTA WITH THRIFOLED PORCINI MUSHROOMS
Slices of fried polenta topped with porcini mushrooms
trifoliated with garlic and parsley.
FRIED COCCOLI WITH CULATELLO
DI ZIBELLO AND STRACCHINO
Small balls of fried yeast dough, accompanied by slices of
Culatello di Zibello and a soft cream cheese.
TERRINE OF LIVERS WITH BRIOCHE BREAD
Slowly cooked terrine of chicken livers served
with an essence of Vinsanto.
TEGAMINO EGG WITH WHITE TRUFFLE
Pan-cooked egg enriched with
white truffle shavings.
SEGATO DI CARCIOFI
Thinly sliced raw artichokes seasoned
with Parmesan shavings, lemon and a drizzle
of Extra Virgin Olive oil.
TARTARE OF BEEF WITH POMEGRANATE
& HAZELNUT SAUCE
Beef fillet enriched with a pomegranate sauce
and crunchy hazelnuts.
THE ALBERGACCIO SELECTION
Salami on a rope, Sbriciolona, Crudo IGP accompanied by
Tuscan Crostini, Sweet and sour vegetable, Pecorino Seggiano
Chees and the Fritto Toscano.
TAGLIERE DEL CACCIATORE
Deer Salami, Wild boar sausage, Goose salami, Truffle salami,
Honey and walnut salami, Aubergines in olive oil
and Porcini croutons.
PUMPKIN FLAN WITH 24 MONTH GRANA FONDUTA
Delicate pumpkin flan, served with a drizzle
of Grana Padano fondue.
Starters
TAGLIATA WITH ROSEMARY AND BLACK PEPPER
Rib of Beef barbecued with rosemary
oil and a sprinkling of black pepper.
BRAISED CHEEK WITH MASHED POTATOES
AND RED WINE REDUCTION
Beef cheek served on a fluffy potato puree and
accompanied by a red wine reduction.
GALLETTO ALLA DIAVOLA
Galletto marinated with the Tuscan odors of sage, rosemary
and chili pepper, cooked over charcoal.
LAMB CHOP LACQUERED WITH HONEY,
MUSTARD AND THYME
Lamb chop flavored with fresh thyme, lacquered with a
honey-mustard glaze.
DUCK BREAST WITH ORANGE
Tender Duck Breast, glazed with orange,
accompanied by crispy fennel.
PORK TOMAHAWK
Tender and flavorful cut of pork, served with a sweet
apple and raisin sauce.
BRUNELLESCHI'S PEPOSO
Slow-cooked meat stew with black pepper,
served with crispy fried polenta.
TUSCAN LAMPREDOTTO
Traditional lampredotto served with green sauce
and a touch of spicy
Main Courses
CHESTNUT GNOCCHI WITH CINTA SENESE RAGOUT
Gnocchi made of chestnut flour, served with a ragout
of the prized Cinta Senese pork.
CAPPELLACCI OF LAMPREDOTTO
Cappellacci filled with the famous Florentine lampredotto,
emulsified with oil, chilli pepper and drops of green sauce.
FRESH PASTA BUTTONS STUFFED WITH PUMPKIN
Stuffed with sweet pumpkin, seasoned with butter and
sage on saffron foam and a touch of amaretti.
MALTAGLIATI WITH HARE SAUCE
Irregular pasta, perfect for capturing the full-bodied hare sauce,
cooked for a long time with spices and wine.
TAGLIOLINI WITH WHITE TRUFFLE
Tagliolini with butter and white truffle ‘in a shower’.
POTATO TORTELLI WITH TUSCAN RAGOUT
Tortelli stuffed with potatoes, served with a Tuscan ragout
of knife-beaten beef.
MACCHERONCINI WITH "NANA" RAGOUT
Short pasta served with a rich duck ragout, slowly
stewed in red wine.
PICI CACIO & PEPPER
Picio seasoned with Tuscan Pecorino cheese and black pepper,
enriched with crispy guanciale (pork cheek).
First Courses
MEDINA (SPAIN)
This Spanish cut is rich in connective tissue and flavorful fat. It's an explosion of authentic flavors, perfect for those who love tasty meat and grilling that enhances every nuance.
BLACK ANGUS (IREALND)
Savor the unique marbling of Irish BlackAngus: a meat with a bold and persistent flavor. Its specific marbling ensures incomparable tenderness and delicacy, making it a sophisticated choice for the most refined palates.
SASHI CHOCO (FINLAND)
An exclusive selection of Finnish beef, famous for its intense marbling and rich flavor. This premium cut is distinguished by chocolate notes due to the animals' unique diet, offering a unique and unforgettable culinary experience.
CHIANINA (ITALY)
Finally, we present the renowned Chianina beef: a Tuscan pride known worldwide for its imposing size and exceptional flavor. A cut that represents Italian excellence, for a peerless gastronomic experience.
Beef Lovers
Pan-fried radicchio
Roasted potatoes
French fries
Mixed salad
Zolfino bean
Baked vegetable sticks
Side Courses
Warm apple pie with cream ice cream
Affogato as you like cream and chocolate
Three cheese cheesecake with red fruit topping
Orange and Rum flavored caramelized cream
The Machiavelli Cup Home Made
Vin Santo and Cantucci
Sacher my way
Dessert
GRILLED FILLET
Grilled Fillet of Beef, seasoned simply
with Maldon salt flakes.
FILLET WITH CARAMELIZED ONION
Beef tenderloin served with sweet caramelized onions,
with ristretta balsamic vinegar.
FILLET STEAK WITH LARD
Beef tenderloin wrapped in slices
of Colonnata lard, barbecued
FILLET STEAK WITH PORCINI MUSHROOMS
AND BLACK TRUFFLE
Beef tenderloin grilled and accompanied by truffled
porcini mushrooms and black truffle shavings
Filletry
Bitters, liqueurs and desserts
Grappa from Franciacorta
Grappa barriques
Whiskey "Laphroig"
Whiskey "Talisker"
Rum "Zacapa"
Spirits and Liqueurs
click here for the downloadable version of the menu
Events
Baptisms, communions, confirmations, graduations, birthdays, marriage proposals, weddings, wedding anniversaries and corporate events. We are ready to host and enhance any type of event.
Aperitif &Hosteria
In the splendid setting of olive trees, vineyards and cypress and oak forests, the Hosteria will welcome you to taste the Tuscan culinary and winemaking tradition and to enjoy an unforgettable aperitif at sunset.
Experience
Give or treat yourself to a unique experience, from truffle hunting, at cooking experiences, at tastings in the vineyard. If you want to experience a special day you can't miss our best proposals.