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Fillet
of steak in Soia Bread
Cold chicken liver
and sage timbale
Scampi Crêpe Rolls
on cream of asparagus sauce
Sliced sea bass "as
in Rome"
Roast lamb with artichokes
Chicken livers with stinging
nettles and pine kernels
Puréed "caponata"
soup with basil and mint
Fan of partridge breast garnished
with truffles
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Fresh pasta "alla
Chitarra" with chilli flavoured scampi
Green rice
Leg of lamb stuffed
with artichokes
Risotto Empoli style
Cream of asparagus and scampi
noodles
Fillets of veal au gratin
with bread and mustard seed crust
Etruscan Pie
Pumpkin panzerotti with
walnut sauce
Potato gnocchi with meat
sauce
Potato gnocchi
with prawns and white truffles
Sturgeon in foil
Typical recipes: Acqua
cotta dei Bovari
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Grilled white turbot
on artichokes flavoured with oil and herb vinegar
Rabbit sauce - Florentine
style tripe
Farfalle with robiola, baby
marrows and raw tomatoes
Pappardelle with hare
sauce
Pinot braised bass with vegetables
in season
Turban of cod covered in
beans on a bed of shellfish and crispy spelt
Apple tart with coffee ice-cream
Pasta stuffed with
basil flavoured ricotta
Ribollita
Fresh "Maltagliati" pasta with scampi
Chianti flavoured fillet
of steak
Pasta e fagioli
alla fiorentina
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