We adapt our menus to your interest, the size and skill-level of your group, your dietary restrictions.
Here are some menus we have created recently:
A SUMMER FAMILY LUNCH
- Torta al testo (Umbrian skillet bread)
- Ciaccia al rosmarino (Tuscan olive oil flat-bread)
- Tagliatelle fatte a mano con salsa di pomodori colti dall’orto (Home-made pasta with simple sauce from tomatoes we all picked in our vegetable garden)
- Filetti di maiale in porchetta (pork fillet with a mix of herbs and spices, wrapped in pancetta and oven-roasted)
- Vellutata di cannellini (puree of white beans)
- Torta al cioccolato (flourless chocolate cake)
HOW ITALIANS DO VEGETABLES
- Zucchine in fiore farciti (stuffed flowering zucchini)
- Fiori di zucca fritti (fried zucchini flowers)
- Zucchini fritti (fried zucchini)
- Crespelle di ricotta e spinaci (crèpes with ricotta and spinach)
- Panzanella (Tuscan bread salad)
- Minestrone estivo (summer vegetable soup, served room temperature with basil pesto)
HOW TUSCANS DO MEAT
- Crostini toscani (paté of chicken livers served on unslated Tuscan bread)
- Pappardelle al ragù di coniglio (hand-made wide-cut pasta with a tomato-less rabbit ragù)
- Tagliata di chianina al rosmarino (char grilled t-bone steak, side cut, with olive oil and rosemary)
- Pollo alla cacciatora (pan roasted chicken with herbs, white wine and vinegar)
HOW VENETIANS DO FISH
- Baccalà mantecato (creamed salt-cod served with white polenta croutons)
- Risotto al nero di seppia (risotto with squid and squid ink)
- Orata al cartoccio (sea bass cooked in aluminum foil)
- Orata in crosta di sale (sea bass cooked in a thick crust of sea salt)