Every morning we select the best seasonal ingredients from
the nearby Sant’Ambrogio market and from the farmers of the Tuscan countryside.
Homemade pasta, bread, sauces and every preparation are cooked fresh every day.
Just a bite.
Some of the dishes we have planned for the spring season:
Always in the menu.
Our most popular dishes that more represent our style of cuisine:
…that means “memory of the childhood”: the Chef remembered having gelato as a little boy. It had vanilla flavour, cherries filling and hazelnat and amaretto grains on the outside. Instead of gelato, we use chicken liver paté. The result is a chicken liver paté with sesame seeds and cherries on top.
The peculiarity of this dish lies in the preparation of the egg, which is not mixed with pasta but is first poached for just 30 seconds and than laid on top of the spaghetti. All that remains is to mix it by yourself (selfie) with spaghetti flavored with crispy bacon to get a creamy consistency without using cream!
“Panna” means cream, “Cotta” means cooked and “Vera” means authentic/traditional: slowly cooked bain-marie in the oven, without the jelly, as was done in our countryside: the memory of the saucepan with the cream resting inside the wood-oven just turned-off right before going to sleep, so that it cooked slowly at night.