Ristorante ‘L’Artilafo’
Starters
“tonno di coniglio” con insalata di farro alle verdure crude Fiori ripieni di ricotta su passata di zucchine tomini marinati con cipolle novelle in agrodolce insalata di totanini e gamberetti con fagiolini nodini di pescatrice in carpione con zucchine arrostite sformato di salmone con punte di asparagi in salsa di acciugheFirst courses
pappa al pomodoro (tomato and bread soup)
risotto with rosemary, orange zest and melted Tuscan pecorino cheese
maltagliati with duck ragu
fettuccine with ‘caviar’ of eggplant, walnuts and wild mint
gnocchi with prawn and their sauce
‘fischiotti’ with anchovies, fennel and datterini tomatoes
Meat and fish
rolled lamb with creamy goat’s cheese
pork tenderloin with hazelnut and cherry breading
sirloin baked in red wine
Florentine tripe
baccala (salt cod) baked with vegetables
swordfish with grilled eggplant and fresh tomato
grilled octopus with potatoes in oil and a wine sauce