Seasons
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Here are some seasonal menusthat represent the best thateach season has to offer in Tuscany. |
Spring Menu
Crostini di Fave
Fava beans are gently simmered then pureed with a little butter, cream and salt and pepper and served on toasted Tuscan bread
Asparagi alla Fiorentina
Roasted asparagus topped with a poached egg and plenty of grated parmigiano
Risotto con Piselli Verdi
Short grained Arborio rice is cooked in the style of a risotto and combined with fresh spring peas, minced red onion, butter and parmigiano
Baccala' alla Fiorentina con Ceci
Gently fried pieces of cod nestled in a fresh tomato sauce and served with the traditional accompaniment of chickpeas
Pollo con L'erbe
A deceptively simple dish of chicken, rosemary, sage and white wine that yields an incomparable sauce
Tiramisu'
A layered delight of mascarpone cheese, espresso dipped ladyfingers and chocolate
Summer Menu
Salvia fritta
Fresh sage leaves dipped in a simple batter and fried until crispy-lovely with a glass of chilled white wine
Panzanella
The traditional bread, tomato, onion and basil salad served throughout Tuscany at the height of tomato season
Fagioli con Tonno e Cipolle
Creamy cannellini beans are tossed with olive oil packed tuna, red onion and parsley and dressed with red wine vinegar and olive oil
Spaghetti al Limone
Spaghetti dressed with a delicate basil and lemon infused cream sauce and small slices of cooked ham
Rigatoni con Peperonata
Short tubular pasta dressed with the summer's finest red and yellow peppers slowly stewed to highlight their amazing sweetness
Crostata Rustica con Panna Montata
A free formed country pie baked with seasonal fruit and whipped cream with a dash of Fra Angelico liquer
Fall Menu
Crostini ai Funghi
Assorted mushrooms sauteed with olive oil, marsala and thyme
Acquacotta Casentinese
A simple, thick peasant soup from the high mountain valley called the Casentino southeast of Florence
Gnocchi Di Zucca Gialla con Burro e Salvia
Butternut squash dumplings dressed in a butter and sage sauce
Salsicce e Fagioli con Broccoletti
Tuscan white beans served with sausage and sauteed broccoli di rape
Filetto di Maiale
Pork tenderloin rubbed with Dijon mustard, chopped fresh sage, rosemary and garlic and served with a white wine pan sauce made from roasting juices
Pere al Vino Rosso
Pears poached in red wine and spices served with home made ricotta
Monte Bianco
Pureed chestnuts with chocolate, rum and whipped cream
Winter Menu
Crostini Bianchi
Anchovy caper butter served on toasted Tuscan bread
Crostini di Fegatini
The ever popular and ubiquitous chicken liver spread served on toasted Tuscan bread
Risotto alla Toscana
Short grained Arborio rice cooked in the style of a risotto which yields a creamy rice accompanied by a rich meat sauce
Farfalle con Cavolo Nero e Pecorino
Butterfly shaped pasta served with sauteed black cabbage and shaves of pecorino cheese
Pollo Affinochiato
The oldest known Italian chicken recipe dating back to at least the 14th century in which chicken is simmered with pancetta, almonds and fennel seed
Patate al Forno
Potatoes roasted with olive oil, rosemary and sage
Cantuccini di Prato
The ultimate in wine dipping biscuits found throughout Tuscany
Any one of the seasonal offerings can be used to prepare a menu suitable for a simple lunch, a family dinner, a quick causal get together with friends or an elegant dinner party. This cuisine is elegant in itself and when all the flavors are chosen for their harmony with one another the result is an unforgettable experience.
