Menus

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)

 

 

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