All main courses will be served with a vegetable and potato side dish.

M1 Tagliata alla Fiorentina

Chianina cattle are a Tuscan pride. Sliced (tagliate) strips on arugula and cherry tomatoes with parmesan cheese and a sauce of boiled down balsamic vinegar are spectacular.

M2 Carpaccio al tartufo

Wafer-thin tenderloin with mushrooms marinated in truffle oil.

M3 Saltimbocca alla Romana

'Jumps into the mouth' would be the literal translation. A veal schnitzel with fresh sage and raw ham.

M4 Branzino alla menta

Fresh sea bass with mint and capers on a surface of potatoes from the oven.

M5 Salmone su fagiolini e finocchio dal forno

Salmon steak on green beans and fennel with aioli.

M6 Ossobuco alla Milanese

Calf shank from the oven, with gremolada (parsley, garlic, lemon)

M7 Cacciucco alla Livornese

The Tuscan version of the French Bouillabaisse; with the rest catch fishermen make a filled fish soup.

M8 Vitello tonnato

The special combination of veal and tuna has something supernatural.

M9 Pesce spada con gremolada

The swordfish is a strong animal that is hunted with spears. Gremolata is a mixture of parsley, garlic and lemon.

M10 Pollo alla cacciatora

If the hunt has not completely unpacked as hoped, a chicken from the yard can always be eaten with mushrooms from the garden.

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