Toscana; Purity is the keynote in Tuscan cooking normally revolved around the old fashioned hearth, where pride of place is taken by the grill and the roasting spit. From the sea coast to the rolling hills of the country side; two patrimonies in traditional culinary art completely different and yet they unite as one. Both with classic simplicity abandoning long preparation, sauces that may disguise and selecting quality raw materials. Olive oil is a luxury permitted in Tuscan cooking and the center of the oil trade Internationally despite the poverty of the Tuscan soil. Although here you will find famous wines as Chianti, Brunello, Vernaccia and many more.
Menu
Antipasto- “Crostini di Fegatini di Pollo” Chicken Livers on Toast OR “Minestrone alla Fiorentina” Florentine Vegetable Soup OR “ Polpettine alla Salvia” Tiny Meat balls with Sage
Primo- “Spaghetti alla Viareggina” Spaghetti with Baby Clams with Red Sauce OR “Zite con Salsiccia e Cavolfiore” Zite Pasta served with Sausage and Cauliflower in tomato sauce
Secondo- “Stracotto di Manzo” Tuscan Beef Pot Roast served with White Haricot Beans and Sage
Dolce- “Frittata con le Mele” Apple Omelette
Wine varietals to enjoy with your meal
Whites
Vernaccia,Vermentino, Trebbiano and Bianco Vergine di Valdichiana
Reds
Carmignano, Montepulciano, Brunello di Montalcino and
Chianti Classico Reserva