La Trattoria Accia

Harmony of chicken liver and Tuscan bread!! (2 pieces)

Prosciutto, salami, pancetta, speck, mortadella sausage, lardo, etc.

We blended the belly meat of Iwate's Iwanchu pork with garlic and plenty of herbs, and roasted it to a moist finish.

We blended the belly meat of Iwate's Iwanchu pork with garlic and plenty of herbs, and roasted it to a moist finish.

Very popular as a closing pasta!!

A classic from Florence!! These are small, light-textured potato gnocchi. They are truly gnocchi you can drink.

This is a sauce made by marinating wild boar in red wine overnight and then slowly cooking it to finish.

A dish that represents a Tuscan trattoria!!

It is finished with homemade sausage and Pecorino cheese. Also great as a pasta sauce!!

A traditional dish from the outskirts of Florence, made by slowly simmering beef shank with black pepper.

You can combine various options such as beef sirloin, beef fillet, pork shoulder roast, and homemade sausage, so please feel free to consult with us.

Slowly and carefully roasted pork belly seasoned with garlic and herbs. 1600 yen (excluding tax)

We offer a variety of classic desserts such as tiramisu, as well as local sweets like Ricciarelli and Zubricholona. We can also prepare a platter, so please consult with us. If you contact us in advance, we can also prepare birthday plates.

We offer a variety of dishes made mainly with seasonal ingredients every day, from appetizers to main courses, with a selection of over ten types.