Our Menu

Appetizers

  • IL TAGLIERE DEL FATTORE
    16
    A sampling of Tuscan cured ham, fennel salami and Tuscan salami, paired with matured pecorino cheese and acacia honey.
  • I “COCCOLI” PROSCIUTTO E STRACCHINO
    13
    Fritters with tuscan ham and stracchino cheese.
  • IL”TONNO”DELCHIANTI
    13
    Poached pork leg matured in Tuscan extra virgin olive oil, served on a bed of mixed salad, topped with crispy onion.
    SPECIALTY
  • LA GRAN SELEZIONE DI FORMAGGI E TARTUFO
    16
    Selection of Tuscan pecorino cheeses, paired with jams and truffle sauces.
  • LE BRUSCHETTE DI BOSCO
    12
    Chicken liver pate’ crostini; rosemary and lard crostini; and grilled polenta topped with Porcini mushrooms in olive oil, garlic and parsley.
  • INSALATA ALLE PERE E PECORINO
    14
    Salad with pears, tuscan pecorino cheese,walnuts,acacia honey,lettuce.

First Course

  • I RAVIOLI BUCA POLDO
    14
    Ricotta and spinach-filled ravioli with red radicchio, asparagus* and a delicate cream sauce.
    SPECIALTY
  • I PACCHERI DEL MACELLAIO
    13
    Paccheri pasta with chopped beef ragù, caramelized onions and tomato sauce.
    SPECIALTY
  • I RAVIOLI AL TARTUFO
    17
    Ravioli filled with Porcini mushrooms, served with truffle sauce.
  • LE FETTUCCINE MAREMMANE
    15
    Fresh egg fettuccine, served with a rustic wild boar ragù in tomato sauce.
    SPECIALTY
  • LE FETTUCCINE VECCHIA FIRENZE
    16
    Fresh egg fettuccine with fresh asparagus and pork cheek.
    NEW
  • L’ORZO DI BOSCO
    15
    Hot barley soup with mushrooms, chestnut and currant.
    NEW
  • I PICI PRIMAVERILI
    16
    Fresh pici pasta with cream peas, fresh burrata and pistachio
    NEW
  • IL RISOTTO A CHIANTI
    14
    Riotto in Chianti wine sauce with Grana Padano waffer
    NEW
  • LO SPAGHETTO FRESCO ALLE VONGOLE VERACI
    18
    Fresh spaghetti with fresh clams, saffron and lime
    NEW

Second Course

  • IL PEPOSO DELLA FORNACE IMPRUNETINA
    17
    Beef stew slow-cooked at a low temperature with a reduction of Chianti Classico wine and black peppercorns, served with beans flavored with rosemary and sage-infused olive oil.
  • IL TRANCIO DI VITELLA AL TARTUFO
    25
    Veal meat with a Tuscan pecorino cheese fondue and truffle cream, served with grilled vegetables.
    SPECIALTY
  • COSTOLETTA D’AGNELLO
    23
    Lamb chop with grapes, served with mashed potatoes.
    NEW
  • IL CINGHIALE MAREMMANO
    19
    Tuscan wild-boar stew served on a bed of steaming polenta.
    SPECIALTY
  • IL CACIUCCHINO
    19
    Fish soup with octopus and squid.
  • IL FILETTO DI MANZO ALLA MACHIAVELLI
    27
    Beef fillet steak with porcini mushrooms*and black truffle cream.
    SPECIALTY
  • LA TAGLIATA D’ANATRA
    22
    Sliced boneless duck breast on sweet and sour endive.
    NEW

From the Grill

  • LA COSTATA ALLA FIORENTINA
    5.50 / 100gr.
    Florentine steak grilled. (500 gr.)
  • LA BISTECCA ALLA FIORENTINA
    5.50 / 100gr.
    Traditional T-Bone Florentine steak expertly grilled (min. 700 gr.).
    SPECIALTY
  • LA TAGLIATA DI MANZO AL ROSMARINO
    22
    Grilled sirloin steak flavored with rosemary olive oil, served with arugula and shredded Grana Padano cheese.
    SPECIALTY
  • IL FILETTO DI MANZO
    23
    Grilled beef filet.
  • LA BISTECCA DI NORCINO
    14
    Grilled pork steak.
  • LA SUPREMA DI POLLO
    13
    Grilled chicken breast.
  • LA LOMBATINA DI VITELLA
    18
    Grilled veal steak.

Side Dishes

  • I FAGIOLI ALLA FIORENTINA
    6
    Traditional Tuscan beans flavored with sage and rosemary-infused olive oil.
  • LE PATATE ARROSTO
    5
    Herb-roasted potatoes.
    SPECIALTY
  • GLI SPINACI SALTATI
    5.50
    Spinach* sautéed with extra virgin olive oil and garlic.
  • GLI SPINACI ALL’AGRO
    5.50
    Steamed spinach* seasoned with a touch of lemon.

Dessert

  • IL MILLEFOGLIE CASALINGO
    8
    Bread puff pastry with sweet wine and custard.
    SPECIALTY
  • LA BAVARESE
    7
    Bavarian cream with mint and chocolate grain.
    NEW
  • IL DESSERT DEL NONNO
    7
    Vin Santo desert wine traditionally paired with our homemade almond cantuccini.
    SPECIALTY
  • IL TIRAMISU ARTIGIANALE
    7
    Our spectacular and homemade tiramisu.
  • LA CHEESECAKE DI POLDO
    8
    Baked cheesecake, topped berry or dark chocolate syrup.
  • LA PANNA COTTA
    6
    Delicate homemade panna cotta, topped berry or dark chocolate syrup or caramel syrup.
  • TARTUFO
    9
    Tartufo ice-cream with chocolate or coffee.

Service: 10%

* May be a frozen product

For information regarding allergens found in our dishes, please ask our waiting staff.

Appeetizers

  • IL TAGLIERE DEL FATTORE
    16
    A sampling of Tuscan cured ham, fennel salami and Tuscan salami, paired with matured pecorino cheese and acacia honey.
  • I “COCCOLI” PROSCIUTTO E STRACCHINO
    13
    Fritters with tuscan ham and stracchino cheese.
  • IL”TONNO”DELCHIANTI
    13
    Poached pork leg matured in Tuscan extra virgin olive oil, served on a bed of mixed salad, topped with crispy onion.
    SPECIALTY
  • LA GRAN SELEZIONE DI FORMAGGI E TARTUFO
    16
    Selection of Tuscan pecorino cheeses, paired with jams and truffle sauces.
  • LE BRUSCHETTE DI BOSCO
    12
    Chicken liver pate’ crostini; rosemary and lard crostini; and grilled polenta topped with Porcini mushrooms in olive oil, garlic and parsley.
  • INSALATA ALLE PERE E PECORINO
    14
    Salad with pears, tuscan pecorino cheese,walnuts,acacia honey,lettuce.

Second Course

  • IL PEPOSO DELLA FORNACE IMPRUNETINA
    17
    Beef stew slow-cooked at a low temperature with a reduction of Chianti Classico wine and black peppercorns, served with beans flavored with rosemary and sage-infused olive oil.
  • IL TRANCIO DI VITELLA AL TARTUFO
    25
    Veal meat with a Tuscan pecorino cheese fondue and truffle cream, served with grilled vegetables.
    SPECIALTY
  • COSTOLETTA D’AGNELLO
    23
    Lamb chop with grapes, served with mashed potatoes.
    NEW
  • IL CINGHIALE MAREMMANO
    19
    Tuscan wild-boar stew served on a bed of steaming polenta.
    SPECIALTY
  • IL CACIUCCHINO
    19
    Fish soup with octopus and squid.
  • IL FILETTO DI MANZO ALLA MACHIAVELLI
    27
    Beef fillet steak with porcini mushrooms*and black truffle cream.
    SPECIALTY
  • LA TAGLIATA D’ANATRA
    22
    Sliced boneless duck breast on sweet and sour endive.
    NEW
  • IL POLPO CROCCANTE
    23
    Crispy octopus with tuscan tomato and bread soup with sautèed chard
    SPECIALTY

From the Grill

  • LA COSTATA ALLA FIORENTINA
    5.50 / 100gr.
    Florentine steak grilled. (500 gr.)
  • LA BISTECCA ALLA FIORENTINA
    5.50 / 100gr.
    Traditional T-Bone Florentine steak expertly grilled (min. 700 gr.).
    SPECIALTY
  • LA TAGLIATA DI MANZO AL ROSMARINO
    22
    Grilled sirloin steak flavored with rosemary olive oil, served with arugula and shredded Grana Padano cheese.
    SPECIALTY
  • IL FILETTO DI MANZO
    23
    Grilled beef filet.
  • LA BISTECCA DI NORCINO
    14
    Grilled pork steak.
  • LA SUPREMA DI POLLO
    13
    Grilled chicken breast.
  • LA LOMBATINA DI VITELLA
    18
    Grilled veal steak.

First Course

  • I RAVIOLI BUCA POLDO
    14
    Ricotta and spinach-filled ravioli with red radicchio, asparagus* and a delicate cream sauce.
    SPECIALTY
  • I PACCHERI DEL MACELLAIO
    13
    Paccheri pasta with chopped beef ragù, caramelized onions and tomato sauce.
    SPECIALTY
  • I RAVIOLI AL TARTUFO
    17
    Ravioli filled with Porcini mushrooms, served with truffle sauce.
  • LE FETTUCCINE MAREMMANE
    15
    Fresh egg fettuccine, served with a rustic wild boar ragù in tomato sauce.
    SPECIALTY
  • LE FETTUCCINE VECCHIA FIRENZE
    16
    Fresh egg fettuccine with fresh asparagus and pork cheek.
    NEW
  • L’ORZO DI BOSCO
    15
    Hot barley soup with mushrooms, chestnut and currant.
    NEW
  • I PICI PRIMAVERILI
    16
    Fresh pici pasta with cream peas, fresh burrata and pistachio
    NEW
  • IL RISOTTO A CHIANTI
    14
    Riotto in Chianti wine sauce with Grana Padano waffer
    NEW
  • LO SPAGHETTO FRESCO ALLE VONGOLE VERACI
    18
    Fresh spaghetti with fresh clams, saffron and lime
    NEW

Side Dishes

  • I FAGIOLI ALLA FIORENTINA
    6
    Traditional Tuscan beans flavored with sage and rosemary-infused olive oil.
  • LE PATATE ARROSTO
    5
    Herb-roasted potatoes.
    SPECIALTY
  • GLI SPINACI SALTATI
    5.50
    Spinach* sautéed with extra virgin olive oil and garlic.
  • GLI SPINACI ALL’AGRO
    5.50
    Steamed spinach* seasoned with a touch of lemon.
  • L’INSALATA FRESCA
    6
    Fresh mixed salad.
  • LE VERDURE ALLA GRIGLIA
    8.50
    Selection of grilled seasonal vegetables.
  • LA RUCOLA E GRANA
    7
    Arugula salad, seasoned with shredded Grana Padano cheese
  • LE PATATE FRITTE
    5.50
    Crispy french fries*.

Dessert

  • IL MILLEFOGLIE CASALINGO
    8
    Bread puff pastry with sweet wine and custard.
    SPECIALTY
  • LA BAVARESE
    7
    Bavarian cream with mint and chocolate grain.
    NEW
  • IL DESSERT DEL NONNO
    7
    Vin Santo desert wine traditionally paired with our homemade almond cantuccini.
    SPECIALTY
  • IL TIRAMISU ARTIGIANALE
    7
    Our spectacular and homemade tiramisu.
  • LA CHEESECAKE DI POLDO
    8
    Baked cheesecake, topped berry or dark chocolate syrup.
  • LA PANNA COTTA
    6
    Delicate homemade panna cotta, topped berry or dark chocolate syrup or caramel syrup.
  • TARTUFO
    9
    Tartufo ice-cream with chocolate or coffee.

Service: 10%

* May be a frozen product

For information regarding allergens found in our dishes, please ask our waiting staff.