Food And Wine

appetizers

SPLEEN CROUTONS OR BLACK CROUTONS

Appetizer prepared with beef spleen, onion, white wine, anchovies, capers, salt and pepper, spread on slices of toasted homemade bread
BRUSCHETTA $9

Slices of Tuscan bread grilled on the grill, seasoned with garlic and pepper, and seasoned with a little salt and extra virgin olive oil.

FIRST COURSES

Pappa con pomodoro

Cut the bread into squares. Add two cloves of garlic to the boiling oil to flavor it, then remove them before they brown. Add the bread pieces to the oil and brown them, stirring constantly, being careful not to burn them. Add the tomato, ½ cup of water, and chili pepper, and cook over high heat for about 10 minutes, stirring occasionally. If the dish becomes too dry, add a little water. Some people sprinkle with Parmesan cheese when serving.
Panzanella

A typical Tuscan dish, very tasty and simple to prepare. Bread soaked in water is crumbled and seasoned with a little vinegar, oil, salt, and pepper. Finally, it's topped with fresh tomatoes, onion, and basil.
Ribollita

E’ una zuppa ricotta in forno, quindi ricondita con altro olio crudo, arricchita con cipollotti freschi tagliati a fette sottili e insaporita con altro pepe.
Pici

Pasta made simply with water, flour, and a little salt, kneaded until quite hard and stretched by hand until it forms rough strings.
Pappardelle con la lepre

After a long marinade with herbs and Chianti wine, the chopped hare is cooked in a jus, using finely chopped coratella (coratella) as a cooking liquid. This creates a thick sauce, enriched with hare meat, which is then used to season the rather wide and well-stretched pappardelle.

DISHES AND SURROUNDINGS

WINES

A special section is dedicated to the wines of Siena, the homeland of some of Italy’s most famous wines, such as Brunello di Montalcino and Nobile di Montepulciano. Below is a brief description of each wine.

OLIVE OIL

OLIVE OIL

Mills using "old-fashioned" techniques demonstrate the art of producing the renowned Extra Virgin Olive Oil. Depending on the type of olive and growing area, table oil has a fruity flavor: freshly cut grass, apple, artichoke, or almond. The fruit is harvested by hand to ensure each olive is selected to ensure a high-quality oil, while proper pressing, without leaves, prevents a bitter flavor. Cold pressing, that is, grinding the olives at room temperature (15°-20°C), produces an oil with a lower acidity than traditional methods.Il Vino Nobile è da accompagnare con arrosti di carni rosse, pollame nobile, cacciagione e selvaggina.