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Insalata Mista

Field greens with fresh vegetables, olive oil, red wine vinegar

Zuppa di Verdure alla Volterrana

Countryside soup of Tuscan kale, chard, cannellini beans, carrots, potatoes, tomato

This rustic soup is a journey to Volterra, one of the many fascinating villages of Tuscany. Volterra is an ancient town of Etruscan origin in the province of Pisa, where cabbage and beans reign supreme.

Tagliere di Salumi Tipici Toscani

Assortment of traditional Tuscan cured meats 

Insalata di Bacelli e Pecorino

Fava bean and pecorino salad

Matuffi Lucchesi (Ragù di Carne e Funghi Sulla Polenta)

Creamy polenta with mushrooms, sausage, pecorino

Bringoli di Anghiari con Sugo Finto

Hand-rolled thick Tuscan spaghetti with vegetable ragù and pecorino

The “fake” ragu was that of the poorest Tuscan peasant families who could not afford meat to make a ragu. They came up with a sauce that was somewhat similar in flavor and texture but was only made with vegetables and occasionally with little or no “rigatino” (pancetta). Until fifty years ago, the heaviest agricultural work involved the “exchange of work” among Tuscan families. Neighbors would help each other and received the same support. Naturally, a large group of hungry workers had to be fed and the “sugo povero” was born.

Gnudi di Ricotta di Pecora con Crema di Pomodoro ed Erba Cipollina

Spinach-ricotta gnocchi with tomato fonduta and sage-chive butter

The “naked” ravioli is a staple of Tuscany. The name refers to the “naked” pasta-less ricotta filling, forming delicate gnocchi instead.

Spaghetti con le Arselle alla Versiliese

Spaghetti with tiny clam ragù, garlic, white wine, parsley, olive oil
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While vacationing in the beach resort of Forte dei Marmi, on the Tuscan coast, Chef Bartolotta and his family, couldn’t stop ordering this pasta for lunch every day at a local restaurant, despite a good selection of other great pastas on the menu. The briny clam sauce can be addictive, just like the sun-drenched Tyrrhenian coast.

Pappardelle al Ragu d’Anatra

Bartolotta’s signature Tuscan wide-ribbon pasta with red wine-braised duck ragù ($5 supplemental) 

Maccheroni alla Poderana

Tube pasta with stewed artichokes, fava beans, onions, tomato, pork sausage, pecorino cheese
 

Grigliata Mista di Carne

Mixed grill: beef strip loin, pork ribs, lamb chop and Italian sausage, garlic-rosemary roasted potatoes ($7 supplemental) 

Branzino con Salsa Cruda

Poached sea bass with a fresh cherry tomato, red onion, arugula relish

Francesina alla Certaldese

Boiled and shredded beef shoulder with red onions, sage and tomato on creamy polenta

A large part of Tuscan cuisine was born from reusing leftovers to create new dishes, and Francesina is a good example of that. In medieval times leftover meat was boiled with wine, tomatoes, herbs, and especially red onions. The town of Certaldo is renowned all over Tuscany for its excellent red onions, which were mentioned in book VI of the Decameron, a famous work by Giovanni Boccaccio (1313–1375), a native of Certaldo.

Faraona alla Montalcinese

Roasted Guinea hen cooked with Vin Santo and white Tuscan beans ($5 supplemental)

In the medieval town of Montalcino, Guinea fowl is traditionally cooked with Tuscany’s iconic dessert wine, Vinsanto, along with spices and red onions. It is usually prepared in the fall during the busy grape harvest months of September and October.

Cinghiale in Umido alla Riparbellina

Wild boar braised in wine with red onions, garlic, bay leaf, rosemary

In the coastal town of Riparbella, wild boar has always been prepared in a simple way that is clean for the palate. Thanks to the traditional “Boar Festival” of Riparbella, the recipe has been handed down from generations until today.

Caffè in Forchetta alla Grossetana

Grosseto-style chilled espresso and caramel custard with meringue

Pecorino Fresco, Pere, Miele e Noci

Young Tuscan pecorino with fresh pear, honey, walnuts

Torta di Cioccolato Amaro

Flourless chocolate cake with vanilla bean crème anglaise

Panna Cotta

Classic Piemontese milk custard with marinated berries

Classico Tiramisu’ del Ristorante dal 1993

Our signature version of this classic dessert of layered mascarpone mousse, savoiardi cookies, espresso, cocoa