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Un viaggio in toscana

(g) gluten-free, (v) vegetarian, (d) dairy-free 
for reference only, please advise your server of any allergies. 

traditional tuscan dinner

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Customize your traditional italian meal

by selecting one from each of these courses:

Antipasto:  your small starter appetizer

Primo:  your small pasta course

Secondo:  your main course

Dolce:  your small dessert or fruit

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Saturday/Sunday Only: TRADITIONAL TUSCAN LUNCH

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Choice of Antipasto or Primo, Secondo, and Dolce 

Antipasti

Choose one of the following starter appetizers

saute di vongole veraci

Sauteéd tiny clams with white wine, garlic, peperoncino and parsley

fritto misto di paranza "costa versiglia"

"Versiglia Coast" style fried shrimp, scallops and calamari (4 supplemental)

insalata mista dell'orto

Arugula, endive, and radicchio salad with shaved garden vegetables, Tuscan herb vinaigrette (v)

ribollita e pappa col pomodoro

Rustic Tuscan vegetable and bread soup and/or Rustic Summer tomato-basil bread soup

insalata di funghi porcini e parmigiano-reggiano

Warm porcini mushroom salad with shaved Parmigiano-Reggiano

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Primi

ravioli di ricotta con caciotta toscana

Imported ewe's milk ricotta ravioli tossed in sheep milk butter, melted sweet Pecorino "caciotta" cheese drizzled with beef glaze

penne alla "vecchia bettola di firenze"

Penne pasta with tomato-cream sauce inspired by our friend Massimo at "La Vecchia Bettola in Florence." Anecdotally, the lovely napkins we use at Ristorante Bartolotta dal 1993 are the same he uses.  He assisted in helping us source them from a fabric mill in Italy.

pappardelle con ragu' di anitra

Un classico di Ristorante Bartolotta dal 1993! Handcrafted wide ribbon pasta with duck ragu'

spaghetti con vongole, gamberi e pomodorini

Spaghetti with clams and wild pink shrimp with pomini tomatoes

tagliolini con FAVE piselli e asparagi

Thin ribbon pasta with fava beans, peas, and asparagus scented with mint and basil

 

 

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Secondi

rotolo di coniglio in "porchetta"

Classic slow-cooked boneless rabbit stuffed with Tuscan wild fennel scented sausage, garlic-sauteéd bitter greens and roasted potatoes

branzino al forno con salsa estiva

Olive oil baked Mediterranean sea bass with gently sauteéd zucchini, summer pomini tomatoes with basil, arugula, shaved red onion, light Chianti viaigrette

grigliata mista di carne

Mixed grill:  beef strip steak, pork rib, lamb chop and Italian sausage, garlic-rosemary roasted potatoes, extra virgin olive oil, and lemon (4 supplemental)

peposo alla fornaciNa dell'impruneta

This recipe is only 4 ingredients and no tomato; beef hind shank (prized in Toscana) braised in Chianti wine with garlic and black peppercorns from where the name "Peposo" is derived.  It is served with honey roasted tree fruit as sugar cane had not yet arrived from the New World.  This legendary dish has roots in the history of the Florentine Renaissance.  Famous artist/architect Filippo Brunelleschi commissioned the Kilns-men from Impruneta, a small town just south of Florence to bake only clay tiles for his dome on top of the Duomo, the majestic Cathedral in Florence sponsored by The Medici Family.

polletto al mattone

Wood fired oven-roasted rock game hen "Al Mattone" flattened under a brick scented with garlic, rosemary and sage, roasted potatoes

 

 

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Dolci

 

classico tiramisu' del Ristorante Bartolotta dal 1993

Layered whipped mascarpone espresso, Savoiardi cookies, dark cocoa 

fragole al basilico con sorbetto al limone

Summer strawberry salad scented with basil and lemon sorbetto

panna cotta

Silky milk custard with fresh berries

ciliege al sangiovese con gelato buontalenti

Chilled cherries cooked in sweet red wine syrup with citrus scented ice cream

spuma di cioccolato all'olio di oliva

Olive oil scented chocolate mousse

 

 

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