PERSONAL CHEF MENU COMPOSITION

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.

 

 

 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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CREM 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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MILLE FOGLIE

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

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CANNOLI SICILIANI

Sicily 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

 

 

 

 

 

 

 

 

 

 

  

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