La Pizzeria Ristorante Il Pollo d’Oro began in 1962 as an avant-garde rosticceria (a type of takeaway restaurant with a range of dishes), thanks to a special English rotisserie that was innovative for those times.
Becoming first a tavern and then a pizzeria, the restaurant offers a wide selection of home-style Tuscan dishes and a vast assortment of wood oven-baked pizzas and cofaccini flatbreads.
Starters
Antipasto toscano (proscitto e salame toscano, crostini misti, sott’oli misti)
Antipasto del cacciatore (affettati di cinghiale, daino, cervo, maiale e formaggio pecorino)
Fantasia di formaggi e verdure
Crostini (scuri, al pomodoro, ai funghi, alle verdure )
Peperoni, zucchine e melanzane grigliate
Brie con rucola
Carpaccio di salmone con mandorle olio e limone
Carpaccio bresaola con scamorza o rucola e grana
Antipasto di mare marinato (polpo, totani e seppioline)
Tomino alla griglia con carpaccio di salmone
Carciofi alla contadina
Prosciutto e melone ( in stagione )
Mousse di Parmigiano , crostino al pecorino fuso, pere e prosciutto crudo
First courses
Spaghetti with seafood
Authentic spaghetti with clams
Spaghetti alla chitarra, lemon, shrimps and flakes of Grana cheese
Taglierini with porcini mushrooms
Crespelle (Italian-style stuffed pancakes) with nuts
Classic tortellini with ham and cream
Penne with ragù
Penne with pistachios, gorgonzola and pears
Simple tagliolini with lemon
Gnocchi with red chicory and gorgonzola
Macaroni with wild boar (from September to April)
Bow-tie pasta with arugula and speck
Bow-tie pasta with cheese and black pepper
Bow-tie pasta with tomato confit, flavored with honey
Spaghetti with pancetta (Italian-style bacon) and diced apples
‘Mara’ strigoli with cream and sausage
Spaghetti alla puttanesca (tomatoes, capers, olives, peperoncino, and garlic)
Spaghetti with tomato and basil
Baked lasagna
‘Kaiser’ spaghetti with garlic, oil and peperoncino
Chickpeas soup (from September to April)
Garden minestrone
Meat and fish
Grilled beef sirloin
Cut of beef with arugula
Milanese-style breaded cutlets
Grilled pork loin
Griddle-cooked hamburger with mayonnaise and ketchup
Roasted chicken
Chopped curry chicken with vegetables and Basmati rice
Pork scaloppine with orange-tinged balsamic vinegar
Baked scamorza with arugula
Scaloppina with lemon or white wine sauce
Baked pork loin
Chopped wild boar with berries
Pan-cooked eggs with ham and cheese
Tripe with parmesan
Salted codfish filets
Large mixed salad
Side dishes
Sauteed spinach
Oil dip with fresh vegetables (artichokes, carrots, celery and fennel)
Farmer’s-style artichokes
Sauteed fennel
Peas and prosciutto
White beans
Tomato salad
French fries
Zucchini, eggplant, grilled peppers
Fried ‘spring’ mix- potatoes, Brussels sprouts, artichokes, onion rings
Borrettane onions in balsamic vinegar
Dessert
Dolce del giorno , nostra produzione Panna cotta di nostra produzione al cioccolato caldo o con salsa di lampone Torta della nonna alla crema Gelato mantecato alla crema Tipici cantuccini di Prato con Vin santo Sorbetto al limone Semifreddo al torroncino Fragole fresche (in stagione) Macedonia di frutta frescaCellar
House red wine
Chianti 1/3 liter
Chianti, Santa Cristina Antinori
Chianti classico Gallo Nero DOCG
Brunello di Montalcino
Rosso di Montalcino
Nobile di Montepulciano
Rosso di Montepulciano
Morellino di Scansano
Corvo di Salaparuta
Lambrusco amabile
Rosé wines
White wines
