Auditore Ristorante Braceria

Scottona is not a specific bovine breed, but rather a young female bovine that has never calved. It is renowned for the extreme tenderness of its meat, which features fine, well-distributed marbling (fat veins). During cooking, this fat melts, imbuing the meat with a delicate yet lingering flavor, exceptional tenderness, and remarkable juiciness. It is a versatile cut, perfect for grilling as well as faster cooking methods.

Raised in the lush green Irish pastures (grass-fed), this Angus is distinguished by its more mineral and 'iron-like' flavor. The meat is bright red, very tender, and features a creamy-yellow outer fat, rich in beta-carotene, which releases aromas of butter and grass.

Chianina is an Italian cattle breed from the areas of Arezzo and Siena. It takes its name from the Val di Chiana. It is pasture-raised and can reach a weight of 1700 kg. Generally lean meat, though larger animals may present fat marbling internally.

Our chef, with twenty years of experience in the field, dedicates a section to the best meats available from all over the world. Predominantly Marbled. From breeders whose ethics focus on a healthy diet, delivering unforgettable flavors.

A cow raised mainly in Northern Spain, specifically in Galicia, which is where part of its name "Gallega" comes from. It is an area with a humid climate, full of green pastures (feed grass), which allow the cows to reach between 5 and 10 years of age. This cow is slaughtered at a minimum age of 5 years and can weigh up to 700 kg; this helps achieve an explosion of flavors on the palate with every bite. The other part of the name, "Rubia," refers instead to the color of its coat, which is "blond, sometimes brownish."

The Tomahawk is a premium cut of beef taken from the front part of the loin (rib). Characterized by a long, intact bone (about 30 cm), this cut features balanced marbling with intense and savory flavors. Origin: the finest cuts from around the world.

Black Angus is one of the oldest and most prized breeds. Finished with a corn-fed diet, it develops intense marbling that makes the meat sweet and flavorful. It is a timeless classic for those seeking a juicy steak with a bold character.

La Wagyu Australiana e Spagnola rappresentano l'apice della selezione genetica al di fuori del Giappone. Questi bovini vengono allevati in spazi aperti e seguono una dieta rigorosa e prolungata a base di cereali, che permette di ottenere un livello di marezzatura (marbling) straordi- nario. Il risultato è una carne dalla

Classic tomato bruschetta (3 pieces)

Tuscan cured ham with seasonal melon

Selection of tuscan pecorino cheeses with honey and jams

Tuscan platter with pecorino cheeses, cold cuts, and liver crostini

Tuscan ham with fresh burrata

Chianina beef carpaccio with arugula, parmesan flakes and balsamic glaze

Shrimp salad with crunchy fennel and oranges

Fassona beef tartare with red onion confit, arugula, parmesan flakes and dry tomatoes

Mixed tuscan hams, toasted bread with liver patè, cheeses and salumi / farm-to-table products

(4 pieces)

Classic lasagna with Chianina beef ragù

Pici pasta with tomato and garlic

Pici pasta with cheese and pepper

Fusilli with fresh basil pesto, cherry tomatoes and burrata

Pappardelle with wild boar ragù

Gemelli pasta with sausage, dried tomatoes, burrata cheese and pistachio

Mugello ravioli with Chianina ragù

"Spaghetti chitarra" carbonara style

"Spaghetti chitarra" with seafood

Tagliatelle pasta with porcini mushrooms

Risotto with shrimp, zucchini, and cherry tomatoes

Asparagus risotto with smoked scamorza cheese

Chianina fillet with fresh black truffle

Tagliolini tossed in a wheel of Grana Padano cheese with fresh truffle (for two people)

Spaghetti chitarra carbonara with fresh truffle

Mugellani-style ravioli with fresh truffle and balsamic vinegar reduction

Chianina beef tartare with burrata cheese and fresh truffle shavings

Chef’s selection of Wagyu beef, seared on the grill

Sliced Scottona sirloin steak with eggplant cream

Sliced Scottona sirloin steak with arugula, pecorino cheese and honey

Sliced Scottona sirloin steak with flavored butter flakes

Sliced Scottona sirloin steak with porcini mushrooms

Grilled Scottona fillet

Scottona fillet, butter, sweet paprika, mustard, herbs

Beef Fillet "Chiantigiana" style

Scottona beef fillet with pecorino cream and caramelized onion confit

Grilled chicken fillet with arugula and parmesan flakes

Florentine style tripe

Florentine-style beef stew

Pork medallions with raisins, pine nuts and Vin Santo reduction

Livorno-style braised octopus

Salmon fillet with green pepper sauce

Layered Eggplant Mille-feuille

Mixed salad

Beans with extra virgin olive oil

Grilled vegetables

Sautéed porcini mushrooms

Roasted potatoes

Sautéed spinach

Bread Tomato soup

Tuscan Ribollita

Vegetable minestrone soup

Lettuce, tomatoes, tuna, mozzarella, onions, taggiasca olives and hard-boiled eggs

Lettuce, mozzarella cheese, cherry tomatoes, apple, walnuts

Lettuce, tomato, cucumbers, feta cheese, onion, olives, oregano

Lettuce, cherry tomatoes, feta cheese, peaches, pistachio crumbles and mint

Lettuce, chicken, toasted bread, grana padano cheese flakes, ceasar dressing

Buffalo mozzarella and tomatoes