Osteria TiaLoca

Assorted recommended hot and cold dishes, consisting of 5-6 varieties.

A luxurious salad to be enjoyed with burrata (juicy mozzarella cheese wrapped in cream) imported directly from Italy once a week, along with fragrant aged prosciutto and Caesar salad.

Salad with mozzarella and tomatoes

Carpaccio of horse meat

Fish carpaccio made with fresh fish slices

Tripe (cow's second stomach) stewed in tomato sauce and baked with crispy cheese.

Florentine specialty of stewed red tripe (fourth stomach of the cow) with spinach, served with green sauce

Small toasts topped with three types of pate: chicken liver, walnut and gorgonzola, salt cod

Tagliolini with chili pepper and garlic spicy tomato sauce

Tagliolini with large Veraci clams from Lake Hamana in a white wine sauce flavored with mullet bottarga

Rigatoni Carbonara

Seasonal Gnocchi

Rigatoni with salted pork cheek, spicy tomato sauce with onions

Ciriore with plenty of cheese and black pepper, served with raw ham

Chiliore with lamb meatballs in tomato sauce

Tuscan specialty vegetable soup with bread

Risotto of the day

Pappardelle pasta with rosemary infused, wild boar meat sauce

Strozzapreti with rabbit and Taggiasca olive white wine sauce with truffle flavor

Tortellini stuffed with salted cod in a white wine sauce with shellfish

Roman-style baked gnocchi with homemade sausage and porcini mushrooms

Grilled fresh fish

Steamed fish and shellfish

Baked Fish with Herb Bread Crumbs

Thinly sliced pork fillet cooked in light white wine with lemon flavor

Herb-roasted pork loin

Confit of bone-in thigh meat of guinea fowl

Stewed wild boar and Italian chestnuts in red wine

Rabbit leg and mushroom stewed in white wine

Seasonal vegetables sauteed with garlic and chili pepper

White kidney beans in tomato sauce with sage flavor

Herb Roasted Potatoes

Semifreddo with Chinese Mandarin and Sambuca flavor

Yogurt mousse with strawberries and mascarpone, maraschino flavor

Tuscan specialty baked cookies with hazelnuts served with Vinsanto