Mega Drop Down Menu
GLI ANTIPASTI  

Affettati misti

 

The most valuable and in demand among the starters, it's definitely the starter of salami toscani made with Cinta Senese pork, so called for broad band that crosses from the back to the front legs; is bred in the wild, up to 180 kg. in almost two years..

Ham, salami, finocchiona, loin, salami, etc. prepared with seasoned meat of these pigs which were very common in the middle ages, how you can see in a painting by Ambrogio Lorenzetti displayed in the Palazzo Comunale in Siena. 

Crostini di fegatini  

These croutons are a specialty found mainly in the provinces of Siena, Arezzo, Florence. The mix is made from chicken livers and veal spleen; the following ingredients are onion, capers, anchovies, olive oil, dry white wine. Once cooked, finely chopped leaves spread on toasted bread.

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Fettunta e bruschette  

The fettunta is prepared with warm slices of Tuscan bread and crusty, grilled or baked past. Rub with a clove of garlic the same surface, seasoned with olive oil, salt and pepper.

The bruschetta is always made with toasted Tuscan bread, which are perched above red tomatoes and fresh basil, or cannellini beans scattered on the slice of bread and topped with extra virgin olive oil, salt and pepper or black cabbage also dressed with oil, salt and pepper. There is also the version with mushroom sauce in addition to those with sausage or bacon, so the bruschetta can be made as desired.

 

PRIMI PIATTI  
Ribollita  

 

The name derives from the fact that in ancient times was cooked in abundant quantities, especially on Friday as a "skinny" composed exclusively of bread, beans, cabbage, celery, carrots, onions, Zucchini, potatoes, tomato.Preparing a vegetable soup with all the ingredients, then you put the slices of stale bread in a bowl, possibly in crock and pour over the soup, so you get the bread soup which is eaten as well; the next day or following days, this soup will be "ribollita" for heating and hence the name.

Pappa al pomodoro    
This is a typical Tuscan cuisine dish, like ribollita, is made from stale Tuscan bread and flavored with garlic and basil, prepares to cook red tomatoes with garlic and basil and olive oil, once the tomato is cooked you add stale bread broken into small pieces and add vegetable broth, when the bread is soft the food is ready. You can eat cold in summer also
Pici  

 Typical pasta senese made of durum wheat flour, a pinch of salt and water.Handcrafted until the spaghettoni (long pasta) "from the irregular shape. Is served in different ways.It is said that his "birth" was in the town of Celle sul Rigo, a few kilometers from Radicofani, but as always seems the paternity uncertain.

Pappardelle sulla lepre  

Rabbit Pappardelle is typically Tuscan pasta with rabbit sauce. The pappardelle are a type of pasta like tagliatelle and fettuccine but much more broad.  With regard to the rabbits, are animals that inhabit our forests.The pappardelle are also served "on" wild boar sauce.

Panzanella

La Panzanella is a bread salad and is a summer dish, also native of rural Tuscany cuisine. Prepares strictly with stale Tuscan bread soaked and wrung, after you add tomato, onion, cucumber, basil, seasoned with olive oil, salt and pepper.