Our specialities
Typical Florentine and Tuscan dishes all to be tried
Our menu consists of Florentine specialities, but not only; you will also find the cornerstones of the most traditional Tuscan cuisine, with some excellences prepared just as they were cooked more than a century ago: like the tripe that is faithful to the one that was prepared at the end of the 19th century.
Softness, consistency, and flavor are the characteristics of a dish that does not go unnoticed. And then…
HERE ARE THE SPECIALTIES OF THE OSTERIA
Brain in the egg old-fashioned style
The fried brain is without breading and seasoned in milk, so that it mixes with its own juices and reaches a soft and delicate consistency. An ancient dish of the tradition that now few taverns offer.
Ossobuco Florentine style
It’s another of our flagships: we prepare it in the same way our grandmother used to make it for us on Sunday lunch. The secret? Plenty of tomatoes and a generous mince that makes the sauce very thick. It’s impossible not to mop up the sauce with bread!
Peposo
alla fornacina
The Peposo alla Fornacina, or Brunelleschi’s Peposo, is the true long-cooked stew in red wine and pepper: created in Impruneta, the town of terracotta.
It is said that the “fornacini,” the men who worked in the kilns, would have lunch with this dish, invented by Brunelleschi while the bricks for his Dome were being made.
Selected Tuscan cold cuts
All local and artisanal products; among the cold cuts, the sbriciolona stands out, famous for its unmistakable flavor of wild fennel, and the sorpassata made from pork cheeks, born to use even the “poorer” parts of the pig.
A must-try.
Chicken liver crostini
The typical Tuscan black chicken liver crostini, ideal companions of the cold cuts, also follow an old grandmother’s recipe that includes capers, anchovies, and a splash of vin santo at the end of cooking. The resulting pâté is obligatorily spread on excellent Tuscan bread.
