For the Tuscan menu we have tried to transport you with us to the most famous region of Italy.
Bruschetta originated in Tuscany, where it is also called "crostino": here we wanted to present it in a classic form, a cream of dried tomato and black olive, so popular but also difficult to find done right, if not in a Tuscan trattoria.
We couldn’t leave out cold cuts, the heart of Tuscan cuisine, which we’ve prepared in a most original way. This salami is made by a very few ingredients, then cured in hemp leaves.
For the pasta we’ve kept the spirit of the bruschetta: a simple dish, with deep roots, rarely tasted according to the traditional recipe that we are bringing to your table.
The best meat in Tuscany, no doubt, can be found in our Chianina stew. The beef comes from a breed of cow whose story you will find in our magazine. It’s been prepared strictly according to the traditional homemade recipe. Unforgettable.
The Tuscan dessert par excellence, the cantuccino, is hand-made according to the original recipe, created so as not to be too sweet when dipped in wine. It is nevertheless rich in natural ingredients which release a variety of flavours once in your mouth. And if in addition to dipping them in wine try doing it with fruit syrup ...
Chianti is Tuscany: one doesn’t talk of Chianti, one pours it, makes a toast with loved ones, and drinks it. If you really want to find out more, well, go and read the article in our magazine!