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