Specialties

Tuscan cuisine's specialties are diverse and stretch from antipasti to the tempting dolce. The delicacies from Tuscany are prepared with fresh ingredients and protected family recipes.

The antipasti, the cold entrees, begin the meal. A warm entree is then brought, called the primo piatto, which is then followed by the second warm entree, the secondo piatto.

The contorni, the side dishes, accompany the main meal. A tempting dolce, dessert and caff� round off the meal.

Antipasti

Pecorino
Goat's cheese from the region

Salame di cinghiale
Wild boar sausage

Crostini di olive nere
Toasted bread with black olive mousse

Crostini di fegatelli
Toasted bread with chicken liver

Primi Platti

Ribollita
Warm vegetable soup with bread, beans and cabbage

Minestrone
Thick vegetable soup

Acquacotta
Tasty 'watersoup'

Papa di pomodoro
Tomato-bread soup

Secondi Platti

Trippa alla fiorentina
Florentine chops

Coniglio al forno
Roast rabbit

Caciucco alla livornese
Livornese fish stew

Cinghiale in salm�
Wild boar ragout

Bistecca alla fiorentina
Florentine Steak

Dolci

Cantucci
Crispy almond cake

Gelato
Italian ice cream is known as the best in the world

Castagnaccio
Chestnut pudding

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