There are some dishes and you can choose 1 dish for every food category to create your ideal 4 dish menu. The following are proposals of traditional Tuscan and Italian food dishes from the north to the south of Italy. * For Vegetarians we will adapt the menu to suit your requirements.  The menu must be the same for everyone except allergies and pregnant women. * Wine is not included. This menu is available throughout Italy and can be enjoyed in your private villa.

 

 

 STARTER

ANTIPASTO TOSCANO

Mixed Tuscan salami and cheeses, tomato bruschetta, fried polenta, sausage and

stracchino cheese crouton and olives

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SFOGLIATELLA

“Sfogliatella” Bread with tomatoes, burrata cheese and anchovies

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POLPETTE & CROCCHETTE

Crispy meatballs & potato scamorza cheese croquette and tomato sauce

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FLAN DI VERDURE

ix of vegetables flan, parmesan cheese fondue and crispy onion

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ARANCINI

Saffron rice, meat ragù and green peas fried balls

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FIORI DI ZUCCA

Fried Zucchini blossoms with garlic and basil mayonnaise

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TARTAR DI MANZO

Chianina beef tartar with vegetables julienne and various sauce

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MOZZARELLA IN CARROZZA

Fried mozzarella “sandwich” with roasted cherry tomatoes and organ

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CECI & GAMBERI

Chickpeas cream, pan roasted prawns, tomatoes and celery

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FRUTTI DI MARE

Mix of mediterranean “sautéed”sea food: clams, mussels, shrimp, squid and octopus

CAPASANTE E PORCINI

Scallops au gratin and royal mushrooms

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INSALATA DI POLPO

Warm octopus salad with zucchini, carrots, parsley, garlic and lemon

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ZUPPETTA DI MOLLUSCHI

Stew cuttlefish and baby octopus in tomato with garlic crouton

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CROCCHETTE DI BACCALà

”scapece croquettes with zucchini “Cod fish

 

 

PASTA

RAVIOLI MAREMMANI

Ricotta e spinach ravioli in butter and sage sauce

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TORTELLI MUGELLANI

Potato, garlic, and parsley Tortello with Tuscan meat ragù

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RAVIOLI CACIO E TARTUFO

Cheese and Truffle Ravioli served on a potato and thyme creamy base

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PAPPARDELLE AL CINGHIALE

Fresh egg pasta Pappardelle with wild boar ragù

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PASTA E FASOI

Traditional tuscan bean soup and pasta

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GNOCCHI ALLA SORRENTINA

Potato gnocchi in tomato and basil sauce with mozzarella on top

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MACCHERONI ALLA MATRICIANA

Maccheroni pasta with Tomato sauce, bacon and Roman pecorino cheese

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TORTELLINI IN BRODO

Ham tortellini in chicken broth

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CARBONARA

Spaghetti with eggs cream, pecorino cheese and bacon sauce

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GNOCCHI DI CASTAGNA

Chestnuts and potato gnocchi with pork sausage ragù, mushrooms and truffle

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FETTUCCINE AI FUNGHI

Fettuccine with mushrooms sauce served on parmesan cheese fondue

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TROFIE AL PESTO GENOVESE

Short pasta with basil pesto, potato and green beens

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LASAGNE ALLA BOLOGNE

Tuscan meat ragù lasagne

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RISOTTO AGLI ASPARAGI E FIORI DI ZUCCA

Carnaroli rice with asparagus, taleggio cheese and zucchini blossoms

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PENNE CON GAMBERI E ZUCCHINE

Short pasta with prawns, zucchini and cherry tomatoes

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RAVIOLI RICOTTA E LIMONE CON VONGOLE

Ricotta, herbs and lemon ravioli with clams sauce

 

MAIN COURSE

PEPOSO ALLA FORNACINA

Braised beef in Chianti wine, garlic, and black pepper served with white beans

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BISTECCA ALLA FIORENTINA

“Fiorentina” T-bone served with roast potato and grill vegetables

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ARISTA

Roasted pork in white wine, garlic, and wild herbs served with onion and carrots

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Traditional Florentine “street food” PORCHETTA *for a minimum of 10 people

Roasted rolling pork with garlic, herbs, liver cooked in a wood oven

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POLLO ARROSTO

Free range chicken roasted in the oven with garlic, lemon sage, and potatoes

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POLLO ALLA CACCIATORA

Stew chicken in tomato paste, garlic, rosemary, and olives

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PETTO D’ANATRA ALL’ARANCIA

Pan roasted orange marinated duck breast with “peperonata”

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SALTI IN BOCCA ALLA ROMANA

Veal scallops with ham and sage served with green peas

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POLPETTE IN UMIDO

Stew meatballs in tomato sauce served with mashed potato

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COTOLETTE DI VITELLA RIPIENE

Veal schnitzel stuffed with ham and scamorza cheese served with fried vegetables

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FILETTO DI MAIALE MIELE E NOCI

Pan roasted pork fillet with honey and walnuts served with sautéed zucchini

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MELANZANA ALLA PARMIGIANA

Eggplant “Parmigiana” ( tomato, parmesan, mozzarella cheese )

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SPIEDINI DI CARNE E VERDURE

Chicken, pork, beef, and vegetable skewer

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BRANZINO SOTTO SALE

Sea bass baked in salt and served with asparagus, roast tomatoes, and lemon sauce

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BACCALA ALLA LIVORNESE

Codfish in a tomato and garlic sauce, capers and olives served with green beans

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FILETTO DI ORATA AL CARTOCCIO

Fillet of sea bream baked in foil with zucchini, carrots, onion, basil, and capers

 

DESSERTS

TIRAMISÙ

Mascarpone cream, savoiardi biscuits, coffe and chocolate

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PANNA COTTA

Vanilla Panna cotta served with berries or chocolate sauce

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TARTE TATIN

Apple tart served with English custard

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CREME BRULÉ

a dessert of custard topped with caramelized sugar

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CREME CARAMEL

is a custard dessert with a layer of clear caramel sauce

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TORTINO AL CUORE DI CIOCCOLATO CALDO

The small chocolate lava cake served with vanilla ice cream

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GELATO

Home made ice cream (various flavors)

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ZUCCOTTO

Traditional Florence cake, sponge cake wet in alchermes , ricotta and chocolate

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CROSTATA DI RICOTTA, CIOCCOLATO E ARANCIA

Ricotta cheese, vanilla, chocolate and orange

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TORTA DI CIOCCOLATO E LAMPONI

Chocolate cake and raspberries

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MILLEFOGLIE

Chantilly custard ( wiped cream ), puff pastry, chocolate and berries

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CANNOLI SICILIANI

Sicilian Cannoli with ricotta, chocolate, pistachio and caramelized orange peel

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CHEESE CAKE

Philadelphia, mascarpone and ricotta cheeses, biscuits and strawberries sauce

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FRITTELLE DI RISO

Tuscan traditional: Rice and raisins fried “pancake” served with Vin Santo sweet wine

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CRUMBLE DI SUSINE

Prunes crumble served with vanilla English custard

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TORTA CON FRUTTA FRESCA

Shortcrust pastry cake with Chantilly custard and fresh season fruits on top