Privatköche in der Nähe für Walking dinner

A Tuscan Florentine chef specializes in the authentic flavors of Tuscany, crafting dishes like Bistecca alla Fiorentina and ribollita with locally sourced, seasonal ingredients. Their cooking celebrates the simplicity and boldness of Tuscan cuisine, offering rustic yet refined dining experiences that reflect the region's rich culinary traditions. **Examples menus:** **TUSCAN MEAT MENUS** **STARTERS** 1. Traditional antipasto toscano (selection of cold cuts, pecorino cheese, mixed bruschettas: fresh tomatoes, sausages, stracchino cheese, mixed grilled vegetables) 2. Autumn caprese (roasted cherry tomatoes, pan-roasted mozzarella, oregano, olives, onions) 3. Seasonal mixed green salad with goat cheese flakes, balsamic vinegar, mixed seeds 4. Onion flan served with truffled pecorino cheese fondue, hazelnut crumbs, and savory bread chips 5. Selection of marinated grilled vegetables with stretchy tomino cheese (V) 6. Pappa al pomodoro arancino (deep-fried pappa al pomodoro) 7. Selection of Tuscan cheeses served with fruit mustard, wine gelatine, and truffled honey **FIRST COURSE** 8. Tonnarelli with carbonara sauce 9. Big fusilli with roasted pepper and Tuscan sausage sauce 10. Fresh trofie with handmade basil pesto, green beans, and diced potatoes (V) 11. Ricotta and spinach “gnudi” dumplings with butter and sage sauce (V) 12. Tagliatelle bolognese or wild boar ragu 13. Traditional or vegetarian lasagna (V) 14. Spaghetti "Sciue' sciue'" (slightly spicy fresh tomato sauce) 15. Rigatoni with arrabbiata sauce 16. Traditional ribollita (seasonal vegetable soup with stale bread and extra-virgin olive oil) 17. Ravioli with duck sauce **MAIN COURSE** 18. Chicken cacciatora style (stewed with onions, mushrooms, olives, tomatoes, carrots, bay leaves) 19. Roasted pork tenderloin with vanilla-flavored shallots and sautéed rapini 20. Pan-roasted beef fillet mignon with roasted potatoes and wilted Swiss chard (additional €5 per person) 21. Saltimbocca romana style with herbed mashed potatoes 22. Beef meatball with tomato sauce, served with peas and pancetta (Florentine style) 23. Traditional eggplant parmigiana (V) 24. T-bone beef steak with roasted potatoes and stewed zolfini beans 25. Milanese-style cutlet served with French fries and handmade mayonnaise 26. Lamb rack in mint and anchovies sauce with potato gratin **DESSERT** 27. Panna cotta with red berries sauce 28. Traditional tiramisu 29. Artisanal mixed gelato with waffles 30. Millefeuille with chantilly cream and raspberries 31. Fresh fruit tart with custard cream 32. Torta Caprese with whipped cream 33. Sicilian cannolo with sheep ricotta, chocolate drops, and candied orange zest 34. Chocolate salami with hazelnuts 35. Chestnut crepes with goat ricotta, bitter orange jam, pistachios, and cinnamon --- **TUSCAN FISH MENUS** **STARTERS** 1. Creamed cod served with crunchy polenta 2. Seafood crunchy panzanella 3. Warm octopus and potato salad 4. Crab meatballs served with smoked mayo 5. Mixed warm seafood and vegetable salad **FIRST COURSES** 6. Spaghetti with clams, bottarga, and lemon zest 7. Risotto alla pescatora (mixed seafood and tomatoes) 8. Cavatelli with anchovy, lemon, butter, and herbed breadcrumbs 9. Paccheri with octopus ragu 10. Pasta shell shape with shrimps, zucchini, and saffron sauce 11. Sardinian “Fregula” with mussels, cherry tomatoes, and fresh basil **MAIN COURSES** 12. Baccalà Livornese style with crunchy chickpeas and wilted spinach 13. Salt-baked sea bass served with mixed roasted vegetables 14. Swordfish steak with fresh tomatoes, capers, and olives 15. Grilled king prawn with mixed grilled marinated vegetables and green salad 16. Tuna tataki served with mixed julienne vegetables **DESSERTS** 17. Italian gelato served with fresh strawberries and waffles 18. Fresh fruit tart with custard cream 19. Traditional tiramisu 20. Chocolate panna cotta 21. Chamomile-flavored crème brûlée 22. Lemon Torta Caprese served with burnt meringue 23. Pear cooked in white Sangiovese wine with zabaglione cream and cocoa crumble 24. Cocoa sponge with chocolate mousse and ganache fondant