Appetizers
Pappa al Pomodoro
Tomato Bruschetta
Crostone with caramelized onion and pecorino cheese
Crostoni with Tuscan chicken liver pâté
Zucchini and pecorino flan
Terrine with potatoes, sausage, radicchio and pecorino
Gran Toscano (2 pers.) (cured meats, cheeses, crostoni)
First Courses
Gnocchetti with asparagus and lard
Strozzapreti with white Chianina ragù
Pici cacio e pepe
Tagliatelle with Chianina ragù
Fresh tagliolini with Chianti-style carbonara
Paccheri with slow-cooked beef
Main Courses with Sides
Chianti-style peposo (beef stew)
Cinta pork fillet with tarragon
Veal cheek with Sangiovese
Wild boar stew
Lightly breaded lamb chops (oven-baked)
Beef fillet with Chianti wine
Grilled Main Courses with Side
Grilled Cinta pork fillet
Sliced beef steak with rosemary
Sliced beef steak with arugula and parmesan
Grilled beef fillet
T-bone steak (Fiorentina)
Salads and Vegetables
Green salad
Mixed salad
Roasted potatoes
Cannellini beans “all’uccelletto”
Mixed grilled vegetables
Mixed salad with tuna, tomatoes, egg and grilled zucchini
Desserts
Pinolata
Tiramisu
Salted caramel brownie
Panna cotta with Vin Santo
Cantucci and Vin Santo
Cheesecake with berries
Selection of pecorino cheeses with pears, raisins and honey
Fresh pineapple
Ristorante della Fornace 