Before the flab
Tuscan pie
Tart with seasonal vegetables and Tuscan pecorino fondueThe black toast
Tuscan black crostinoLampredotto meatballs
Fried lamprey meatloaf with green sauce
"a super-precious .... it must be tasted!!! "
Tuscani cutter
Taglierino tuscani Taglierino so to speak, there is a bit of everything Pat cheeses, Calugi pickles and Pat products, it's really good.Super Tuscani chopping board
Triptych of highly sought-after Tuscan cured meats, cheese, croutons, artisanal pickles in oil and a taste of a typical recipe: to understand each other here, you taste everything, you don't miss anything and, as we say, "you throw yourself away".Tuscan tartare
Knife pounded with Chianti salt and Maldon salt" she received more applause than Pavarotti at La Scala!!!
Meatballs Florentine style
3 tomato meatloafGrill
Tuscan sausage
Tuscan pork sausages with roasted potatoesA Chinese man once said
“I have never eaten such good sarsicce”....
but he was a Chinese from Prato.
Baked Porchetta
Baked porchetta with potatoesSteak burger
Hamburger di ciccia con patate fritteDiaphragm cut
Diaphragm cut with roast potatoesFillets Card
Fillet steak
Fillet from carefully selected farms served on a bed of witches' saladFillet with colonnade lard
Fillet from carefully selected farms with colonnata lard and cherry tomatoes served on witches' saladFillet with porcini mushroom
Fillet from carefully selected farms with Abetone porcini mushrooms served on witches' saladSteak card
Steak in the sirloin
EAT IN THE BLOOD
Here we get serious… Highly selected IRL meat, obtained from the ribs of the bovine, extremely tasty and rich in iron.
You get off the table and you are stronger, more beautiful and younger.
from 1.2kg up
Florentine steak
RAREHis Majesty the steak, when you order it from the "del Lei" otherwise he will be offended.
Highly selected, very good and he likes it very much like all self-respecting Florentine girls.
From selected farms all over the world from 1.3 kg up
Portuguese Minhota
Minhota lives in the northern part of Portugal on the border with Galicia. Minho, together with the Douro, is the region of origin of this cattle. It is a bovine of large size and weight, with a good temperament and is one of the few native Portuguese cattle breeds suitable for the production of meat and milk.
Maturation 20 days dry aged
Couple menu
Chef's Special
Tuscan menu
An asylum cutting board with Traditional products and PAT, if you don't know what they are googlalo you do a little bit of care, then there is the carefully selected steak in the rib (about 1.2kg) and french fries."More than hosì a little bit !!"
Winner menu of the "Best of the best travel choice" TripAdvisor 2018, 2019, 2020, 2021