Second courses

Octopus “alla piombinese”

The was originally a “poor” dish and includes octopus and…

Bistecca alla fiorentina (Fiorentina beef steak)

Ingredients: the rib of beef must be two fingers thick…

Tagliata di cinta senese ai pinoli

Cinta Senese pork back strap grilled then cut into strips…

“Tagliata di Cinta senese grigliata” (grilled Cinta senese steak)

Tagliata di Cinta senese grigliata: The Tuscan hinterland has always…

Duck breast in Prato biscuits crust
Duck breast in Prato biscuits crust


duck, Prato biscuits, second courses


Spaghetti with spider crab

Ingredients for 4 people: Spaghetti A large spider crab 1…

Taglierini nei fagioli
Taglierini in beans

A typical recipe from the Massa area, where it’s called…

Pigeon Risotto

Ingredients for the pigeons: 2 plucked and cleaned pigeons (keep…

Sfratto pastries from Pitigliano and Soraano

Ingredients Type A puff pastry 60-70% Type 00 soft wheat…

Tortino di acciughe e patate
Anchovy and potato tort

A flavourful, healthy dish with oily fish, tomatoes and extra-virgin…

Tortino di acciughe e patate
Tortino di acciughe e patate

Un piatto gustoso e salutare per la presenza di pesce…

Pici allo zafferano con pesto di ortiche, triglia marinata e briciole alla curcuma

Ingredienti  (per 4 persone) Per i pici: 150g Farina di…

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