Il ristorante
| the Restaurant |
 We start with the 'antipasti' - the 'antipasto' of the houseis the traditional 'fettunta' accompaniedby grilled vegetables (peppers, aubergines,tomatoes) dressed with extra virgin olive oil; we also offer 'bruschetta' with tomatoes or beans, Tuscan 'crostini' and wild mushroom toasts, pecorino cheese, little salami with truffles and other excellent salamis and prosciuttos from the historic "Antica Macelleria Falorni di Greve".The first courses vary according to season, although Patrizia's landmark dishes such as her not to be missed pear and gorgonzola risotto (famous even in London), are year round fixtures! The pappardelle with wild boar or duck are first class, as are the tagliatelle with wild mushroom or truffles…in the summertime there are zucchini flower macaroni and in autumn pappardelle made of chestnut flour with wild boar sauce.  What can we say about the main courses? The choice is yours from the famous Florentine beefsteak (from Chianina cattle) to fillet steak with balsamic vinegar, green peppercorn sauce, truffles or 'alpine style'…loin of beef with olive, orange or Tuscan style with beans or marvellous strips of beef with rocket, truffle or mint….and besides all that…braised beef Chianti pepper style.Passing on to dessert - we offer wild berry cheesecake, 'panna cotta', tiramisù, in the summer there are fresh Chianti strawberries or peaches….or perhaps you prefer pecorino with honey and vin santo? And to finish on a high note….you cannot get away without trying the fabulous ALLORO! Patrizia has dusted down an old family recipe to revive this delicious bay-leaf liqueur! The wine list is characterised by high quality wines from local vineyards as well as our excellent house red wine from Montalcino, Brunello and Moscadello, a sumptuous accompaniment to desserts |