2025
Tuscan dinner with Simone

The dinner includes a set menu, where you can choose two starters, two first course, one main course, and one dessert for the whole group. Wine is included.
ANTIPASTI (Starters)

  1. Bruschetta al pomodoro: fresh tomatoes with basil bruschetta.
  2. Crostini toscani: typical tuscan chicken liver paté.
  3. Crostone con pecorino, miele e noci: bruschetta with pecorino cheese, walnuts and honey.
  4. Prosciutto e melone: prosciutto ham and melon.
  5. Bresaola, rucola, grana e caprino: cured raw beef with arugula and parmesan cheese.
  6. Caprese: fresh tomatoes with mozzarella cheese.
  7. Millefoglie di melanzane (mozzarella e zucchine): eggplant layered flan with zucchini and mozzarella cheese.
  8. Verdure grigliate miste di stagione: grilled seasonal vegetables.
  9. Pecorino con mostarda e miele: selection of pecorino cheese served with mustards and honey.
  10. Pomodori ripieni con tonno e capperi: fresh tomatoes with mayo, tuna and capers.

PRIMI (First Courses)

  1. Tagliatelle ai funghi: tagliatelle with mushrooms
  2. Tagliatelle al ragù: tagliatelle with ragù meat sauce
  3. Tortelli di patate al ragù bianco (coniglio): potato tortelli served in a white ragout sauce (rabbit)
  4. Ravioli burro e salvia: ravioli with sage and butter sauce
  5. Cannelloni alla fiorentina: cannelloni stuffed with ricotta cheese and spinaci
  6. Pappa al pomodoro: typical tuscan bread soup with fresh tomatoes sauce
  7. Pici all’aglione: pici with garlic and fresh tomatoes with basil
  8. Gnocchi al pomodoro fresco e mascarpone: gnocchi with mascarpone cheese and fresh tomatoes
  9. Trofie al pesto: trofie with fresh basil pesto
  10. Risotto al chianti classico: red chianti classico wine risotto
  11. Risotto pecorino e pere: pecorino cheese and pear risotto

SECONDI (Main Courses)

  1. Filetto di maiale con cipolle agrodolci: pork tenderloin with sweet and sour onions.
  2. Arista alla fiorentina: roasted pork loin.
  3. Rosticciana e salsicce al forno: oven cooked pork ribs and sa usage.
  4. Spiedino di carne toscano: meat skewers of selected tuscan pork.
  5. Salsicce e fagioli all’uccelletto: sausage and with beans in tomatoes sage sauce.
  6. Rotolo di tacchino funghi e limone: turkey rollè served in a bed of mushrooms and lemon.
  7. Girello all’aceto balsamico e rucola: beef with balsamic winegar with arugula.
  8. Tagliata di manzo alla rucola: sliced beef steak on arugula.
  9. Stracotto del chianti: braised beef slow cooked in chianti red wine.
  10. Flan di carciofi e caprino artichokes: flan served with goat cheese fondue.
  11. Flan di carote con fonduta di pecorino carrots: flan served with pecorino cheese fondue.

CONTORNI (Sides)

  1. Patate arrosto: rosted potatoes.
  2. Verdure al forno: oven baked seasonal vegetables.
  3. Piselli alla fiorentina: green peas with ham and garlic.
  4. Fagioli all’olio: white beans with olive oil.
  5. Fagiolini verdi: boiled green beans.
  6. Spinaci saltati: sauteed spinaches.
  7. Cipolline borrettane in agrodolce: “borrettane” tiny onions served in a bitter-sweet sauce.
  8. Insalata mista di stagione: mix season salad.

DOLCI (Desserts)

  1. Panna cotta al cioccolato: panna cotta with chocolate sauce.
  2. Panna cotta alle fragole: panna cotta with fresh strawberries.
  3. Torta al cioccolato: chocolate cake.
  4. Tiramisù: coffee flavoured tiramisù.
  5. Cheesecake ai frutti di bosco: cheesecake with wild berries.
  6. Torta di ricotta: cottage cheese cake.
  7. Macedonia di frutta: fresh fruit salad.
  8. Fragole con panna: fresh strawberries with fresh wipped cream.
  9. Gelato: ice cream.
  10. Cantuccini e vin santo: biscotti with vin santo sweet wine.
How to book a dinner

Send us a message with the date and time you’d like to come, and how many people will be joining. If Simone is available, we’ll ask for a 10% deposit to confirm the booking. The rest is paid in cash on the evening of the dinner.

The cost is €100 per adult and €50 per child. If there are any little ones under the age of two in your group, there’s no charge for them.
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