Menu À La Carte

Antipasto (Appetizer)

Antipasto Toscano Mangiar Divino

Typical mix Tuscany antipasto (bruschetta, cold cut, cheese and much more…)

Carpaccio di Bresaola

Dry beef carpaccio with arugula- cherry tomatoes and Parmesan flaks flavored with balsamic truffle

Formaggi, con confetture aromatiche

Trio of Tuscan cheeses with Aromatics jams

Prosciutto e melone

Tuscany ham with melon (subject to seasonal availability, summer-autumn dish)

Burrata saporita

Burrata cheese served with cherry tomatoes cream, crispy bacon and basil dressing

Hot Bruschetta alla boscaiola

Varius types of hot bruschetta baked in the oven ( mushrooms, truffle, sausage, etc...)

Caprese con mozzarella di bufala

Bufalo mozzarella cheese with fresh tomato and basil dressing

Pansanella salad

Old dish of the traditional cuisine from Tuscany with stale bread and fresh vegetables (summer dish)

Crostini Toscani

Selection of typical Tuscan croutons

Panzerotti con stracchino e prosciutto toscano

Zucchini flower pancakes served with ham and stracchino cheese

Uovo croccante al tartufo

crispy egg with black truffle fondue and caramelized bacon

Terrina di mortadellaa e melanzane

Terrine of mortadella, eggplants and scamorza cheese

Primo piatto (Starter)

Hand Made Pasta

Gnudi

Typical pasta balls, with bufalo ricotta cheese spinach and chard, flavored with truffle butter

Lasagne
Traditional or vegy lasagna
Cannelloni ripieni alla toscana
Cannelloni stuffed with spinach and white sauce
Ravioli di patate e zucca
Ravioli with potatoes and pumpkin

Ravioli alle erbe burro e salvia
Ricotta and spinach Ravioli flavored with butter and sage

Tortelli con porcini
Tortelli pasta Stuffed with porcini mushroom
Gnocchi di patate con pesto o al pomodoro
Potatoes pasta with Tuscany pesto or tomato sauce
Tagliatelle all'anatra
Fettuccini with duck ragout

Pici alle briciole

Pici pasta with tosted bread crumbs flavored with anchovy
Pici al sugo di coniglio
Pici pasta with rabbit sauce
Pici all’aglione

Typical Tuscan Long pasta with garlic tomato sauce chilly and basil

Pappardelle con ragù Toscano

pasta served with tipycal chianina beef ragout

Pappardelle al Cinghiale
Pappardelle (pasta) with wild boar ragout
Spaghetti chitarra alla carbonara di tartufo
Spaghetti guitar cut with black truffle and bacon.. carbonara sauce

Paccheri alla norma rivisitati

Pasta with eagplants,pachino and seasoned ricotta cheese

Lumaconi al gorgonzola con crema di porcini

Lumaconi pasta stuffed with gorgonzola served with porcini cream

Polenta baked lasagna style
Polenta flan with mushroom sauce
Rice
Risotto al chianti con pecorino di fossa
rice cooked with Chianti wine and combinations of Tuscany seasoned pecorino cheese.
Risotto con funghi porcini
Rice with wild porcini mushrooms

Risi & Bisi

Risotto with saffron and peas creamed with robiola cheese

Risotto ai carcioffi e tartufo

Risotto with artichokes and truffle

Soup

Ribollita Aretina

Typical Tuscany winter Soup with vegetables, Tuscan kale, beans and bread.

Zuppa del Conadino

Spelt soup with legumes seasoned with crispy bacon

Pappa al pomodoro

Traditional Tuscan tomatoes and bread soup served with spicy Gorgonzola crotouns

Stracciatella

Traditional Arezzo recipe with beef meat broth, egg, nutmeg, parmesan

Cappelletti in brodo

cappelletti (staffed pasta with meat) in capon broth

Secondo piatto (Main course)

Red meet All served with season vegetable side dishes

Peposo dell’Impruneta

(Chianina beef) historic dish traditional Tuscan cuisine from renascence, cooked with chianti wine and aromatic herbs

Arrosto ubriaco

roast beef cooked with Vernaccia wine served with anchovy sauce

Timballo di ossobuco con riduzione al chianti

Timbale of ossobuco with Chiantireduction

Tagliata Toscana

Typical chianina grilled steak sliced served with rocket salad, cherry tomatoes and flakes of parmesan flavoured with green pepper rosemary oil

Zucchine ripiene all'Aretina

Seasonal vegetables stuffed

Polpette alla fiorentina

Beef meatball with foundant heart of provolone cheese with pachino tomato sauce

Rost beef alle erbe aromatiche
Tuscany roast beef flavoured with juniper and rosemary served with Venaccia reduction
Scaloppina ai fughi

Veal escalope with porcini mushrooms
Cannoli di vitelo
Beef rolls with scamorza cheese, ham and sage, nuanced with wine
Spalla di agnello alla toscana
Shoulder of lamb Tuscan style stuffed
Filetto di chianina al pepe rosa
Chianina beef fillet with pink pepper gravy (addition of 10 € per pax)
Steak grilled Florentine style
(addition of 10 € per pax)
Borbottino
Chianina beef stew with Topea onions and potatoes

Trippa di vitello su crema di borlotti

Veal tripe on borlotti beans cream

Pork All served with season vegetable side dishes
Rosticciana
Pork ribs marinated on the grill

Arista in Porchetta

Baked pork loin with wild fennel flowers Caramelized With Chestnut Honey

Pork tenderloin Tuscany style,

Pork tenderloin filet wrappe with bacon and sage,
Uccelletti scappati
Ancient Tuscan recipe skewers of beff, pork, veg. and sousage
Salsicce e fagioli all’uccelletta
Tuscan sausage with beans cannellini flavoured with sage and tomatoes sauce
Fegatelli all’Aretina
Typical Arezzo medieval dish with pork liver rolled with lard and bay leaves
Cinghiale in umido
Wild boar stew
B.B.Q. done with mixed meat of cinta senese
White meat All served with season vegetable side dishes

Anatra in porchetta

succulent duck baked with fennel flowers and herbs

Anatra all’arancia

Duck Flavored with orange sauce

Coniglio Arrosto
Rabbit with rosemary
Coniglio porchettato (min. 5 pax)
baked stuffed rabbit flavored with aromatic herbs
Pollo alla cacciatora
Chicken with garden herbs, tomatoes and black olive ("cacciatora style")
Petto di faraona all’arancia sfumata al cointreau
Guinea fowl breast with orange and Cointreau

Tacchino alle castagne
Turkey Rollè with smoked ham and cheustnut

Pollo agli agrumi
Chicken Escalope flavoured with citrus
Involtini di pollo con salsiccia e tartufo con salsa alla Vernaccia
Chicken Brest stuffed with sausage and truffle served with wine gravy

Fish Menu
Antipasto (Appetizer)

Insalata di mare

Sea food salad

Moscardini al Guazzetto

Baby octopus stew served with garlic and thyme crisp bread bruschetta

Impepata di cozze

Marinated mussels flavored with pepper

Cozze ripiene in crema di fagioli con mentuccia fresca

Mussels stuffed in cream of beans with fresh mint

Crostini assortiti con pesce
hot and cold, fish croutons

Prawns cocktail

Prawns cocktail revisited by Mangiardivino

Frittelle di pesce

fried fish balls served on salad

Vellutata di ceci con calamari

Baby Squid with cream of chickpeas

Croutons of rye bread with mountain butter, anchovies and chard

Primo piatto (Starter) Pasta
Gnocchi al Guazzetto
Potato dumpling with sea food stew

Gnocchi con asparagi e calamari

Gnocchi with asparagus and squid

Linguine alle vongole veraci

Spaghetti with veracious clams

Linguine in crema di vongole , salsa di basilico e bottarga

Linguine in clams cream and basil sauce

Linguine con calamaretti spillo su crema di pane

Sea food linguine served on rye bread and thyme cream

Ravioli agli scampi con riduzione di ceci neri
Ravioli with scampi served with black chickpeas reduction

Ravioli ripieni all'aglio dolce su crema di cozze

Ravioli stuffed with sweet garlic on mussels cream

Lumaconi ripieni con crema di baccalà e patate su salsa di piselli

Lumaconi stuffed with cream of cod and potatoes on a pea sauce

Spaghetti aglio e olio with cauliflower cream and anchovy crunchy bread

Rice And Cereals
Farro mare e monti
spelled with seafood and mushrooms pioppini
Risotto alla marinara
Seafood risotto
Risotto con gamberi e zucchine

Risotto with Prawns and Zucchini

Risotto aglio, olio e bottarga

Risotto with garlic, oil and bottarga

Soup

Passata di piselli burrata gamberi e taralli

Peas cream with burrata cheese prawns and taralli

Pancotto con le cozze
Cooked bread with mussels
Cacciucco alla livornese
Fish soup Livorno style
Secondo piatto (Main course)
All served with season vegetable

Baccalà mantecato con insalata di puntarelle e acciughe

Creamed cod with salad of chicory and anchovies
Polpo con patate
octopus with potatoes

Frittura mista

Fried mixed fish
Branzino con carpaccio di zucchine
Sea bass baked with carpaccio of zucchini
Calamari ripieni
stuffed squid
Salmone in crosta
baked salmon filet with pistachio breading
Merluzzo alla pizzaiola
Steamed cod filet served with pizzaiola sauce reduction

Involtini di pesce spada

swordfish rolls with capers sauce

Trota all'aqcua pazza

Trout with acqua pazza sauce

Tortino di alici

Anchovy pie
Dolci Dessert
Crunchy Tiramisu

Limoncello tiramisu

Three-layer panna cotta fruit and chocolate
Greap tart with frangipane cream (subject seasonal availability)

Zuppa Inglese
Pistacchio and choccolate mouse
Fruit salad
Chocolate mouse

Torta della nonna (vanilla Cream)

Chocolate and pear patties served on cardamom cream

Cantucci e vinsanto

Rice patties flavored with rum served with lemon cream

Ginger and dark chocolate brulee creams

La Mattonella: Fiordilate ice cream served with chocolate fondant and pine nuts

Menus can be customized according the customer's Requirements
To help to choose, who do not know what to choose, the chef will send you some proposals and specialties according to the season ........ Please contact us ....