Check the menu
The appetizers
The Albergaccio selection
Salami on a rope, Sbriciolona, Crudo IGP accompanied by Tuscan Crostini, Sweet and sour vegetable, Pecorino cheese from Seggiano and the Tuscan Fritto.
Fried Coccoli with Grigio del Casentino and Stracchino
Fried yeast dough balls, accompanied by slices of Grigio del Casentino and a soft cream cheese.
Pecorino cheese and pear flan with Port
Delicate pecorino flan, served with port pear and walnut crumble.
Tagliere Gran Riserva
Board with roe deer ham, wild boar ham, fallow deer ham, Aubergines in olive oil and Porcini croutons.
Aubergine millefeuille with buffalo mozzarella
Sweet aubergine layered with soft buffalo mozzarella and velvety tomato and basil sauce.
Tartare of beef with pomegranate & hazelnut sauce
Beef fillet enriched with a pomegranate sauce and crunchy hazelnuts.
Fried polenta with onion and lard
Slices of golden fried Polenta with caramelised Certaldo Onions
and Lardo di Colonnata IGP.
Segato di carciofi
Thin slices of raw artichokes finely chopped and dressed with Parmesan shavings, lemon and a drizzle of extra virgin olive oil.
Terrine of livers with brioche bread
Slowly cooked terrine of chicken livers served with an essence of Vinsanto.
Poached egg with parmesan and truffle
Creamy poached egg, served on a bed of parmesan cheese and sprinkled black truffle.
First courses
Cappellacci of pecorino cheese and nettle cream
Cappellacci filled with creamy pecorino cheese with fresh nettle cream and crunchy cantucci crumble.
Fresh pasta buttons stuffed with pear
Fresh pasta buttons stuffed with pears, dressed with a mousse of
Mugello blue cheese with crunchy tarallo crumble.
Potato gnocchi with cinta senese ragout
Soft potato Gnocchi served with a ragout of the prized Cinta Senese pork.
Mezze pappardelle with wild boar
Fresh Mezze Pappardelle with wild boar ragout, enriched with hints of bitter cocoa and a crunchy touch of salted pine nuts.
Tagliolini with porcini and truffle
Fresh tagliolini wrapped in a fragrant sauce of porcini mushrooms and seasonal truffles.
Potato tortelli with Tuscan ragout
Tortelli stuffed with potatoes, served with a Tuscan ragout of knife-cutted beef.
Pici cacio & pepper
Picio dressed with Tuscan Pecorino cheese and black pepper, enriched with crispy guanciale (pork cheek).
Maccheroncini with 'Nana' ragout
Short pasta served with a rich duck ragout, slowly stewed in red wine.
Second courses
Tagliata with porcini and crispy gota
Sliced beef, served with fresh porcini mushrooms and crispy gota.
Braised cheek with mashed potatoes and red wine reduction
Beef cheek served on a soft potato puree accompanied by a Red Wine reduction.
Galletto ai carboni
Roasted cockerel accompanied by a mustard vinaigrette.
Grilled lamb chop
Grilled lamb chops, lacquered with honey, mustard and thyme, served with a fresh yoghurt sauce.
Duck breast with Balsamic Vinegar
Duck breast glazed with honey and balsamic vinegar served with field misticanza.
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.
Side dishes
Sautéed Radicchio
Roast Potatoes
French fries
Mixed Salad
Zolfino Bean
Baked vegetable sticks
Fried artichokes
Sautéed spinach
Beef lovers
Medina (Spain)
This Spanish cut is rich in connective tissue and tasty fat. It is an explosion of authentic flavors, perfect for those who love tasty meat and cooking on the grill that enhances every nuance.
Black Angus (Ireland)
Enjoy the unique marbling of Irish Black Angus: a meat with a strong and persistent flavor. Its specific marbling guarantees an incomparable tenderness and delicacy, making it a sophisticated choice for the most refined palates.
Sashi choco (Finland)
An exclusive selection of Finnish beef, known for its intense marbling and rich flavour. This premium cut is distinguished by chocolate notes from the animals' unique diet, offering a unique and unforgettable culinary experience.
Chianina (Italy)
Finally, we present the renowned Chianina meat: a Tuscan pride, known throughout the world for its imposing size and exceptional flavor. A cut that represents Italian excellence, for an unparalleled gastronomic experience.
Filleting
Grilled fillet
Grilled fillet of beef, seasoned simply with Maldon salt flakes.
Fillet with caramelized onion
Beef fillet served with caramelized sweet onions, with balsamic vinegar reduction.
Fillet steak with foie gras pate and truffle
Beef fillet with foie gras pâté and truffle, accompanied by fondant potatoes.
Fillet with porcini mushrooms and summer truffles
Beef fillet grilled and accompanied by truffled Porcini mushrooms and summer truffle shavings.
Dessert
Warm Apple Pie with Cream Ice Cream
Drowned as you like cream and chocolate
Three Cheese Cheesecake with Red Fruit Garnish
Orange and Rum Flavored Caramelized Cream
The Machiavelli Cup
Vin Santo and Cantucci Home Made
Sacher my way
