Tuscan cuisine with insertion of fresh fish
Page created by jionni (proprietario) - Last updated on 15/12/2004
Tuscan trattoria with very welcoming typical Florentine style furniture, among the specialties you can find the real Tuscan ribollita, farro soup, pasta and beans, spaghetti with sea bream and broccoli and finirela fresh pasta, the Florentine steak to Italian Chianina, cut , and could not miss the tripe, ossobuco, tongue, liver, tripe, squid, octopus soup, sea bass, the dessert of our house from the delicious tiramisu, crème caramel made from an ancient Richetta, the panna cotta with chocolate or berries , to trifle, all to finish with a limoncello made by our chef, with lemons from Sorrento. I forgot the menus are daily with 10/1 and 18/2 and good appetizers.
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