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• Crostini
Misti
( Tuscan bread spread with a mixture of sauces, jam and legumes
and toasted in the oven )
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• Polentine
fritte ai tre gusti
( fried Mais with tipicals Tuscans sauces )
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• Fettunta
( Toasted slices of bread, spread with fresh garlic and topped
with extra virgin olive oil; there is also a very tasty version
using chopped tomatoes and fresh basil as a topping )
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•
Affettati e crostini
( The classic hors-d’oeuvre served at the
beginning of a meal with raw ham, Tuscan salami: “
Finocchiona “, “Special Lardo di Colonnata “,
“ Soppressata “ and Tuscan bread toasted/Sauces
)
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• Affettato
di cinghiale
( Classic wild Cinghiale/Pork salami and jam )
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• Piatto Reale Toscano
Minimum for two persons ( all classics locals
Tuscan Salami and jam by Castelluccio farmhouse)
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• Ravioli
all’ortica spolverati con pepe verde e pepe rosa
( Homemade pasta with vegetables and fresh “
Ricotta “obtained from the “siero” of cow’s
milk and consumed with butter and green pepper upper )
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• Tortelli
Mugellani con Ragù
(Homemade pasta with Cream/Potatoes and Tuscan Ragù-Tomatoes/Meat
)
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• Tortelli
Mugellano con ragù di Cinghiale
(Homemade pasta with Cream/Potatoes and wild Boar Tuscan Ragù
)
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• Tagliatelle
con funghi Porcini
( Homemade long pasta with “ Porcini mushrooms “
)
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• Taglierini
al Tartufo
( Homemade long pasta with truffles )
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• Gnocchi
Gorgonzola e rucola
( Homemade pasta short made of soft potatoes Vegetables and
Italian cheese cream “ Gorgonzola )
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• Beef-Steaks
( grilled meat: only locals cows “ Chianina, Romagnola,
Marchigiana”***Excellent quality*** ). ( Total weight:
about Kg 1.1/1,2 )
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• “Tagliata”
Grilled meat/cow:Minimum for two persons
( the same of beef-steaks but cutted, weight about 600 gr
) on the grill and suggested in 4 differents varieties:
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* Tagliata Mediterranea
( with fresh little tomatoes and fresh capperi flowers )
* Tagliata Lardo di Colonnata e Aromi
( with special Pork/white jam and pepper for grill )
* Tagliata con Funghi Porcini ( with Porcini
Mushrooms for a big taste )
* Tagliata con Grana e Rucola
( with fresh green vegetables and Italian famous
cheese “ Parmigiano Reggiano “ in pieces )
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• Salsicce
alla griglia ( Sausages of Pork/Meat grilled )
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• Cosce
di Rana fritte ( Fried Frogs - Special )
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• Carpaccio
(Fresh, thin and soft slices of raw meat/cow suggested in
Two differents varieties:
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* Carpaccio Grana e
Rucola
(with fresh green vegetables and Italian famous cheese “
Parmigiano Reggiano “ in pieces )
* Carpaccio Tartufato ( with cream Truffles
and Black Truffles )
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• Formaggi
Misti
( Mix of Italians Cheeses: Fresh and seasoned “ Pecorino
“, “ Gorgonzola”, “ Ricotta al Forno
“ and “ Scamorza “ )
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• Pecorino
Miele e Noci ( Fresh Tuscan Cheese obtained from
sheep’s milk wonderfully delicious with honey )
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• Pecorino
Salsa di Fichi ed Erbette di campo essiccate
( Fresh Tuscan cheese obtained from Sheep’s milk wonderfully
delicious with fichi sauce and essiccated field’s spezie
)
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• Scamorza
al forno con ciliegini (smoked fresh cheese “
Scamorza “by furnace with little sweets tomatoes “ciliegini
“)
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• Green
salade
• Mix Salade
• Fried potatoes
• Fried Vegetables (aubergines, pumpkin , fennels,
artichokes)
• Grilled vegetables
( aubergines, pumpkin, …)
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• Cantuccini
e Vin Santo (typical dry biscuits taken with almonds
and a glass of Tuscan Passito wine )
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• Ciambellone
Mediceo
( An ancient characteristic brown-coloured cake prepared with
wainuts, pine nuts and rye flour served hot with cream of
hazel-nuts above and sugar to veil )
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• Panna
cotta pudding made of cooked tins and Milk/cream
to slow fire and rassodate with different tastes above:
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*** with chocolate cream
*** with cream of hazel-nuts
*** with cream of wood fruits
*** with cream of green apple
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• Crema
Catalana ( Pudding of cream with crude sugar caramellato
over )
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• Ice
Cream:
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*** Lemon taste
*** Yellow Cream taste
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• Sorbetto
al Limone ( Soft lemon cream )
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