Our Menu

Appetizers

  • IL TAGLIERE DEL FATTORE
    15
    A sampling of Tuscan cured ham, fennel salami and Tuscan salami, paired with matured pecorino cheese and acacia honey.
  • I “COCCOLI” PROSCIUTTO E STRACCHINO
    12
    Fritters with tuscan ham and stracchino cheese.
  • IL”TONNO”DELCHIANTI
    12
    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
    15
    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.
  • L’UOVO IN CAMICIA
    13
    Poached egg on cauliflowers and leeks.
    NEW
  • LA TRIPPA FRITTA
    12
    Fried beef tripe, served with Florentine-style tomato sauce.
    NEW

First Course

  • I RAVIOLI BUCA POLDO
    13
    Ricotta and spinach-filled ravioli with red radicchio, asparagus* and a delicate cream sauce.
    SPECIALTY
  • I PACCHERI DEL MACELLAIO
    12
    Paccheri pasta with chopped beef ragù, caramelized onions and tomato sauce.
    SPECIALTY
  • I RAVIOLI AL TARTUFO
    16
    Ravioli filled with Porcini mushrooms, served with truffle sauce.
  • I PICI IN PEPOSO
    15
    Fresh pici pasta with tender meat sauce in cheese and black pepper cream.
    NEW
  • LE FETTUCCINE MAREMMANE
    14
    Fresh egg fettuccine, served with a rustic wild boar ragù in tomato sauce.
    SPECIALTY
  • LE FETTUCCINE VECCHIA FIRENZE
    16
    Fresh egg fettuccine with fresh artichokes and lampredotto.
    NEW
  • LA RIBOLLITA DEL CONTADINO
    12
    Traditional Tuscan soup with bread and seasonal vegetables.
    SPECIALTY
  • L’ORZO DI BOSCO
    15
    Hot barley soup with mushrooms, chestnut and currant.
    NEW
  • IL RISOTTO D’AUTUNNO
    15
    Yellow pumpkin risotto on Tuscan pecorino cheese fondue, with walnuts, amaretti and fruit mustard.
    NEW

Second Course

  • IL PEPOSO DELLA FORNACE IMPRUNETINA
    16
    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
    24
    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
    18
    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
    25
    Beef fillet steak with porcini mushrooms*and black truffle cream.
    SPECIALTY
  • LA TAGLIATA D’ANATRA
    20
    Sliced boneless duck breast on sweet and sour escarole.
    NEW

From the Grill

  • LA COSTATA ALLA FIORENTINA
    5 / hecto
    Florentine steak grilled (500 gr.).
  • LA BISTECCA ALLA FIORENTINA
    5 / hecto
    Traditional T-Bone Florentine steak expertly grilled (min. 700 gr.).
    SPECIALTY
  • LA TAGLIATA DI MANZO AL ROSMARINO
    20
    Grilled sirloin steak flavored with rosemary olive oil, served with arugula and shredded Grana Padano cheese.
    SPECIALTY
  • IL FILETTO DI MANZO
    22
    Grilled beef filet.
  • LA BISTECCA DI NORCINO
    13
    Grilled pork steak.
  • LA SUPREMA DI POLLO
    12
    Grilled chicken breast.
  • LA LOMBATINA DI VITELLA
    17
    Grilled veal steak.

Side Dishes

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

Dessert

  • IL TORRONE DI CIOCCOLATO
    7
    Dark chocolate and hazelnut nougat.
    NEW
  • IL MILLEFOGLIE CASALINGO
    8
    Bread puff pastry with sweet wine and custard.
    SPECIALTY
  • LA BAVARESE
    7
    Bavarian cream with orange, chocolate and cinnamon.
    NEW
  • IL DESSERT DEL NONNO
    7
    Vin Santo desert wine traditionally paired with our homemade almond cantuccini.
    SPECIALTY
  • IL TIRAMISU ARTIGIANALE
    6
    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
    8
    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
    15
    A sampling of Tuscan cured ham, fennel salami and Tuscan salami, paired with matured pecorino cheese and acacia honey.
  • I “COCCOLI” PROSCIUTTO E STRACCHINO
    12
    Fritters with tuscan ham and stracchino cheese.
  • IL”TONNO”DELCHIANTI
    12
    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
    15
    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.
  • L’UOVO IN CAMICIA
    13
    Poached egg on cauliflowers and leeks.
    NEW
  • LA TRIPPA FRITTA
    12
    Fried beef tripe, served with Florentine-style tomato sauce.
    NEW

Second Course

  • IL PEPOSO DELLA FORNACE IMPRUNETINA
    16
    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
    24
    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
    18
    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
    25
    Beef fillet steak with porcini mushrooms*and black truffle cream.
    SPECIALTY
  • LA TAGLIATA D’ANATRA
    20
    Sliced boneless duck breast on sweet and sour escarole.
    NEW

From the Grill

  • LA COSTATA ALLA FIORENTINA
    5 / hecto
    Florentine steak grilled (500 gr.).
  • LA BISTECCA ALLA FIORENTINA
    5 / hecto
    Traditional T-Bone Florentine steak expertly grilled (min. 700 gr.).
    SPECIALTY
  • LA TAGLIATA DI MANZO AL ROSMARINO
    20
    Grilled sirloin steak flavored with rosemary olive oil, served with arugula and shredded Grana Padano cheese.
    SPECIALTY
  • IL FILETTO DI MANZO
    22
    Grilled beef filet.
  • LA BISTECCA DI NORCINO
    13
    Grilled pork steak.
  • LA SUPREMA DI POLLO
    12
    Grilled chicken breast.
  • LA LOMBATINA DI VITELLA
    17
    Grilled veal steak.

First Course

  • I RAVIOLI BUCA POLDO
    13
    Ricotta and spinach-filled ravioli with red radicchio, asparagus* and a delicate cream sauce.
    SPECIALTY
  • I PACCHERI DEL MACELLAIO
    12
    Paccheri pasta with chopped beef ragù, caramelized onions and tomato sauce.
    SPECIALTY
  • I RAVIOLI AL TARTUFO
    16
    Ravioli filled with Porcini mushrooms, served with truffle sauce.
  • I PICI IN PEPOSO
    15
    Fresh pici pasta with tender meat sauce in cheese and black pepper cream.
    NEW
  • LE FETTUCCINE MAREMMANE
    14
    Fresh egg fettuccine, served with a rustic wild boar ragù in tomato sauce.
    SPECIALTY
  • LE FETTUCCINE VECCHIA FIRENZE
    16
    Fresh egg fettuccine with fresh artichokes and lampredotto.
    NEW
  • LA RIBOLLITA DEL CONTADINO
    12
    Traditional Tuscan soup with bread and seasonal vegetables.
    SPECIALTY
  • L’ORZO DI BOSCO
    15
    Hot barley soup with mushrooms, chestnut and currant.
    NEW
  • IL RISOTTO D’AUTUNNO
    15
    Yellow pumpkin risotto on Tuscan pecorino cheese fondue, with walnuts, amaretti and fruit mustard.
    NEW

Side Dishes

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

Dessert

  • IL TORRONE DI CIOCCOLATO
    7
    Dark chocolate and hazelnut nougat.
    NEW
  • IL MILLEFOGLIE CASALINGO
    8
    Bread puff pastry with sweet wine and custard.
    SPECIALTY
  • LA BAVARESE
    7
    Bavarian cream with orange, chocolate and cinnamon.
    NEW
  • IL DESSERT DEL NONNO
    7
    Vin Santo desert wine traditionally paired with our homemade almond cantuccini.
    SPECIALTY
  • IL TIRAMISU ARTIGIANALE
    6
    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
    8
    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.