our highlights of Settimana Toscana
additional to our a la Carte dishes
| Polipetti e calamaretti scottati su tortino di panzanella toscana Small octopus and small squid fried on Tuscan panzanella bread salad |
EUR 17,90 A D L |
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| Flan di patate e finocchiona con salsa di pecorino e crumble di noci Potato finocchiona flan with pecorino sauce and crumbled walnuts |
EUR 16,90 A C E G H |
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| Pici Pasta con ragù di salsiccia toscana Pici pasta with Tuscan salsiccia ragout |
EUR 17,50 A C G O |
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| Gnocchi ripieni al tartufo in crema di burro nocciolato e crumble di cantucci Gnocchi filled with truffle in brown butter sauce and cantuccini crumbled |
EUR 16,50 A G O |
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| Bocconcini di coda di rospo e merluzzo con salsa livornese e patate novelle Monkfish and cod bites with Livorno sauce and new potatoes (Livorno sauce = cherry tomatoes, garlic, capers, Taggiasca olives) |
EUR 27,90 D O |
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| Coscia di coniglio (CBT) alla cacciatora macchiato al pomodoro con patate alla diavola Rabbit leg (CBT) Cacciatore style with spicy tomato sauce and tangy potatoes |
EUR 24,30 O |
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Information within the meaning of the Food Information Regulation to allergenic substances are at the restaurant
about Toscana
The names of the cities of Tuscany fill the books of the authors and the dreams of romantic. Hardly any other region in the world carries the seal of romantic region such as Tuscany. And every single city bears its own unique attractions and secrets to this image. Who has not heard of the Leaning Tower of Pisa, heard of the Uffizi Gallery in Florence and the Ponte Vecchio bridge or dreamed of a romantic time in the snaften hills of Tuscany, between pine trees, vineyards and olive groves.
The Tuscan cuisine presents itself pleasantly straightforward and lives of their fresh ingredients. Simple and rustic, but not boring all the local delicacies work alongside with the famous wine for enjoyment.
As fresh as possible and according to the season, the ingredients are used, thanks to the solidarity with the peasant traditions. So only the flavors have emphasized the intrinsic taste refined. Thin oil in the region is of particular importance here, the Tuscan kitchen can be hard to imagine without this component.
Vegetable is used a lot and liked, but the main course of meat or fish seems irreplaceable. Game, poultry of all kinds, beef, pork or lamb is usually grilled and forms the basis of various regional specialties.
Ristorante Al Borgo