Read what Dom Dwighty of the Yorkshire Post thought of our Tuscan Regional Dinner when he came in to review.
Tuscany is one of the most popular regions for visitors to Italy with its beautiful sunlight on rolling countryside, aristocratic villas,
medieval villages and historic towns and cities with stunning ancient artwork and statues found in churches, museums and, it seems,
on every street corner. Besides the wonderful eye candy, the other reason for visiting the area is, of course, for the pleasures of the
table.
The cooking of the region is still characteristic of the south, its gastronomic traditions derived from ‘la cucina povera’ and rustic dishes
based on the freshness and quality of seasonal produce. Even though French cuisine, with its elaborate methods and sauces came
from the recipes of the Florentine chefs of Caterina del Medici who went over there to wed a future French King , the cooking in
Tuscany is simple, unfussy but knowledgeably prepared.
Tuscany is for wine lovers and Chianti, Brunello di Montalcino, Vernaccia di San Gimignano, Tiganello and Sassicaia need no introduction as wines that are enjoyed and appreciated throughout the world.
Our menu and wine list features some typical tastes of Tuscany which we have enjoyed on our numberous trips to Tuscany. We do
hope you enjoy them as much as we did.
Buon Appetito, John and Gip
Tuscan Salami selection with mustard fruits
Little toasts with chicken livers, capers and anchovy, sage
Classic bread & tomato salad with grassy Tuscan olive oil
Fresh salmon lightly marinated in thyme citronette with Avruga caviar
Creamed salt cod with
brocolli/turnip top puree and schiachiata bread
Vegetable soup with beans and spelt, an ancient grain similar to barley
Wide long pasta with venison and porcini mushroom
Roasted loin of locally reared piglet with rosemary and orange
Tuscan ewes milk cheese with truffled honey
This dessert eventually became known as Tiramisu. It was created in Sienna for ' Il
Granduca di Toscana' a.k.a Cosimo III de' Medici who came to town for a few days sometime in the XVII
century. He liked it so much, he took the recipe to Florence where it became popular and found it’s way
to Treviso where the Venetians promptly claimed it as theirs
Cantucci are the celebrated almond biscuits of Tuscany. Traditionally they are
dipped into a glass of Vin Santo, the dessert wine of the region.
Menu may change according to deliveries and availability from Italy
A deposit of £10 per guest is required. 10% optional service charge will be added for parties of 6 or more.
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