Indication of Chef Antonio Di Padova's skills and specialties
Shareappetizer
bruschetta with three types of stale Tuscan bread
appetizer
local cured meats from Garfagnana, pecorino cheese from Pienza, mustards and beach honey
appetizer
melted primo sale, tomato water, purple cabbage
appetizer
Certaldo onion flan, sweet potato and Cinta Senese
appetizer
Bazzone ham of the highest quality and fried coccoli
appetizer
tasting of the highest quality game cured meats cut with a knife, with Tuscan croutons
appetizer
prawn tails, colonnata lard, cannellini beans and oil from the Chianti mountains
appetizer
Creamed cod, with chickpea pastry, San rossore onion marinated in raspberry
appetizer
Soft egg cooked at a low temperature, asparagus foam and Tuscan toast
appetizer
Beef carpaccio, rocket and parmesan
appetizer
Buffalo mozzarella from Maremma, 2 fresh tomatoes, seasonal vegetables, and basil
appetizer
zucchine carpaccio., sheep’s ricotta, courgette flower and beach honey
Pasta & more
Fresh homemade pasta tagliatelle with Tuscan ragù
Pasta & more
Pappa al pomodoro (tomato sauce and stale Tuscan bread), basil, and extra-virgin olive oil
Pasta & more
Gran Riserva selection risotto, Costa Toscana Vermentino, candied pear
Pasta & more
Calamarata pasta, Viareggina-style fish carbonara (mussels, clams, calamari, prawns
Pasta & more
Fresh pici from the Sienese tradition with cacio (cave-aged pecorino) and pepper
Pasta & more
Gran Riserva selection risotto (Vialone Nano selection), porcini mushrooms, and fresh truffle
Pasta & more
Homemade maltagliati with spelt flour, white Cinta Senese pork ragù (a typical Sienese pork), and crispy leek.”
main course
Sliced young beef (scottona) with Colonnata lard and arugula
main course
Livornese-style cod, with vegetables, tomato and Taggiasca olives
main course
Pork fillet, larded, Certaldo onion, veal jus and green apple
main course
Peposo from Impruneta (veal muscle cooked for many hours in Chianti Sangiovese, vegetables and pepper)
main course
Florentine steak with country-style baked potatoes. (min. 6 guests)
main course
Catch of the day, with island-style vegetables
main course
Potato and vegetable pie on leek cream
dessert
Traditional tiramisu
dessert
Grandmother's cake
dessert
Vanilla panna cotta, with red fruits
dessert
Apple cake with pine nuts, cinnamon crème anglaise, and whipped cream
dessert
Prato cantucci with Vin Santo (a traditional sweet dessert wine)
dessert
Sliced fresh fruit with lemon sorbet
dessert
Chocolate flan, vanilla crème anglaise, red berries
dessert
birthday cake
Book this menu
Chef Antonio Di Padova offers the following booking options for this menu. Imagine having a private chef cook these menus during your birthday, wedding or other special event.
About Chef Antonio Di Padova
L' arte di saper cucinare.... un divertimento