Un viaggio in Toscana
Executive Chef Juan Urbieta| Sous Chef Elliot Mumpy
TRADITIONAL Tuscan Meal
CUSTOMIZE YOUR MEAL & Choose your Culinary Journey
BY SELECTING ONE FROM EACH OF THESE COURSES:
Un Antipasto: your small starter appetizer
Un Primo: your small pasta course
Un Secondo: your main course
Un Dolce: your small dessert
Choose one of the following starter appetizers
Field greens with fresh vegetables, olive oil, red wine vinegar
Pappa al Pomodoro
Rustic Tuscan bread and tomato soup
Most sources indicate this soup originated in the Sienese countryside towards the end of the 1800s, while others claim it happened in the Florentine countryside. The dish was born in the homes of old farmer families, where bread was made once a week in the family oven with their own wheat and water from the well. Once leftover bread turned stale, they reconstituted it into a soup.
Coccoli, Prosciutto e Stracchino
Fried dough with Tuscan prosciutto and creamy cheese
Polpette di Pollo e Ricotta alla Pommarola della Trattoria Cibreo
Chicken-ricotta meatballs in tomato velouté
These meatballs are a signature dish of “Trattoria Cibreo,” an iconic restaurant in Florence known for its traditional Tuscan cuisine
Gamberi e Passatina di Ceci
Sauteed shrimp with chickpea purée scented with garlic and rosemary
A dish of humble and ancient roots, it was made famous by Chef Fulvio Pierangelini at his famous restaurant Gambero Rosso in San Vincenzo on the Italian coast
Choose one of the following pasta courses
Traditional thick hand-made spaghetti with garlicky tomato sauce.
The history of the pici seems to have its roots in the Etruscan era. First evidence can be found in the tomb of the Leopards of Tarquinia, a funerary monument from the 5th century BC. which portrays the scene of a banquet: a servant brings to the table a bowl containing a long and irregular pasta, which today is thought to be the ancestors of pici pasta.
Tortelli Mugellani di Patate
Potato ravioli with butter and sage.
The history of this pasta can be traced back to
the 1400s. Pulci the poet at the court of Lorenzo the Magnificent said: “But above all, I have faith in good wine. I believe that those who believe in it are safe, I believe in torta and tortello. One is the mother and the other her son ...” When potatoes arrived in Europe, people believed them to be a carrier of diseases including leprosy. Eventually, potatoes became an integral part of the Tuscan diet and are the base of many iconic dishes like this one from Luco di Mugello, just north of Florence
Rigatoni alla Buttera di Maremma
Rigatoni with Tuscan “cowboy” sauce of wild boar sausage, pancetta, porcini, eggplant
Spaghetti alle arselle “Costa Versilia”
Spaghetti with tiny clam ragu, garlic, white wine, parsley, olive oil.
While vacationing on the Tuscan coast, Chef Paul Bartolotta and family, along with
Chef Urbieta, couldn’t stop ordering this pasta for lunch every day despite a good selection of other great pasta. The briny clam sauce can be addictive, just like the sun-drenched Tyrrhenian coast.
Pappardelle al Ragu d’Anitra
Bartolotta’s iconic wide-ribbon pasta with slow-braised duck ragu ($6 supplemental)
Choose one of the following main courses
Grigliata Mista di Carne
Mixed grill: beef strip loin, pork ribs, lamb chop, Italian sausage, garlic-rosemary roasted potatoes
Petto di Pollo Ruspante al Burro “La Sostanza”
Free-range chicken breast cooked and basted in butter.
Chicken breast cooked in butter is the signature dish of Trattoria Sostanza in Florence. This dish can only be found at this place, attracting locals and visitors alike. Sostanza was one of the favorite dining spots of Chef Paul Bartolotta and his family while living in Florence.
Peposo all fornacina dell’Impruneta
Beef shin slowly braised in Sangiovese with garlic and black peppercorns with roasted apple ($7 supplemental)
This recipe is only 4 ingredients and no tomato; beef shank (prized in Toscana) braised in Chianti wine and black peppercorns from where the name “Peposo” is derived. It is served with honey roasted tree fruit as sugar cane had not yet arrived from the New World either. This legendary dish has roots in the history of the Florentine Renaissance. Famous artist and architect Filippo Brunelleschi commissioned the kilnsmen from Imprunetta a small town just south of Florence to bake only clay tiles for his dome on top of the Duomo, the majestic cathedral in Florence sponsored by The Medici Family.
Branzino con Salsa Cruda
Olive oil-poached Mediterranean bass with cherry tomato-red onion relish
Cinghiale in Umido
Braised wild boar shoulder with tomato and olives
Choose one of the following desserts
Torta mantovana di Prato
Traditional almond cake with chantilly cream.
Mantovana is one of the typical sweets of Prato and Anghiari in Valtiberina. Some believe that the recipe for this cake was a legacy to the De’Medici court by Isabella d’Este, who in 1490 at the age of 16 married Francesco II Gonzaga, Marquess of Mantua. She eventually brought this recipe to Tuscany and Prato which, like Mantua, was a domain of the Lombards. Another theory on the origin tells that in 1875 two nuns from Mantua on a pilgrimage to Rome were hosted by famous biscotti maker Antonio Mattei, and to thank him they gave him the recipe for the Mantovana cake.
Mousse di Cioccolato e Olio d’Oliva
Silky chocolate and olive oil mousse
Lattaiolo del Casentino con Arancia al Caramello
Baked milk flan scented with cinnamon, orange, caramel.
This is a typical sweet of the Casentino Valley which was customarily offered by farmers to the nobility on special occasions.
Chilled milk custard with fresh berries
Classico Tiramisu’ del Ristorante dal 1993
Our signature version of this classic dessert of layered mascarpone mousse, savoiardi cookies, espresso, cocoa