(fried dough) with Tuscan Prosciutto and fresh cows milk. cheese “Raveggiolo”from Palazzuolo sul Senio.

 served with butter toasted bread points.

 with “spalla” and fresh cows milk cheese “Raveggiolo” from Palazzolo sul Senio.

 in red wine and Rosemary.

 with Ragu Bolognese or Wild Boar or Porcini mushroom sauce.

 with a butter and sage sauce.

 with Ragu Bolognese or Wild Boar or Porcini mushroom sauce.

 of Lampredotto served with extra virgin olive oil and smoked Ricotta shavings.

 fresh tomato sauce, basil and fried Eggpalnt.

 with small mediterranean clams, parsley, garlic a bit spicey.

with cuttlefish ink sauce.

 tomato and tuscan bread soup with extra virgin olive oil.

 traditional tuscan soup of black kale and white beans.

 Fried salt cod in a tomato and parsley Livornese sauce.

Abumasum tripe prepared in the Florentine style served with parsley sauce and hot pepper sauce.

 with home made mayonnaise.

Cockere grilled herb seasoned chicken cooked under a brick served with a small green salad.

red wine sauce and grilled radicchio.

 bitter Endive shoots stir-fried with olives and anchovy paste.