San Frediano Bar & Restaurant

Tuscan Bread Fettunta, with Chicken Liver Pâté and Fig Mustard

Chickpea Soup with Mussels, Bread Croutons and Thyme Oil

Pumpkin Flan with “Pienza” Pecorino Fondue and Walnuts

Tuscan Platter with Tuscan cured meats and Pecorino cheese

Fresh Paccheri Pasta, Three-Tomato Roast Medley, Creamed with Parmesan and Butter

“Acquerello” Selected Risotto, Sausage Crumble, Marinated Black Grapes, and Rosemary Powder

Pici with Traditional Tuscan White Ragout

Bronze-Drawn Spaghetti, Shrimp Tartare, Shrimp Bisque and Broccoli Cream

Potato and Mushroom Casserole, Flavored with Calamint, with Truffle Bread Crouton

Sous Vide Chicken Supreme, Pan-Seared and Napped with Thyme Butter, Roasted Pumpkin, on a Bed of Mixed Greens with Balsamic Glaze

Double-Cooked Octopus, Potato Purée, and Paprika Mayonnaise

Maremma Scotiglia: Pork, Beef, and Chicken Cooked in a Casserole with Tomato and Traditional Aromatics

Maremma Scottiglia: Pork, Beef, and Chicken Cooked in a Casserole with Tomato and Traditional Aromatics

Roast potatoes

Mashed potatoes

Salad with cucumbers, julienne carrots and cherry tomatoes

Roasted pumpkin

Green salad

Tiramisù

Mini chocolate cake with pastry cream

Parmesan Panna Cotta with Pears and Dark Chocolate Crumble

Cantucci biscuits with vin santo

Ice cream with Warm Mixed Berries

Cubotti di pappa al pomodoro fritta con mayo alla soia

Carpaccio di Chianina marinato in soia, maionese al wasabi e chips di cavolo nero croccante

Pici freschi in brodo di chianina, cubotto di pancia di maiale, alga nori, cipollotto fresco e uovo soffice marinato nel Chianti

Cotoletta di maiale in doppia panatura panko, servita con spinaci saltati al sesamo, mayo al pecorino di Pienza

Tiramisù al tè verde matcha con savoiardi bagnati nel mix di caffè e sake, guarnito con granella di Cantucci

Fried 'Pappa al Pomodoro' Cubes With soy mayonnaise

Soy-marinated Chianina beef carpaccio, wasabi mayonnaise, and crispy kale chips

Fresh Pici pasta in a Chianina beef broth, pork belly cube, nori seaweed, fresh spring onion, and a soft-boiled egg marinated in Chianti wine

Double-breaded pork cutlet, served with sesame-sautéed spinach and Pecorino di Pienza mayonnaise

Matcha green tea tiramisù with ladyfingers soaked in a coffee and sake blend, topped with crushed Cantucci biscuits

Selezione di Salumi e Formaggi Toscani, Bistecca alla Fiorentina con patate arrosto, Calice di vino Toscano, Acqua Naturale o Gassata

Accompagnata da patate arrosto. Per una migliore degustazione si consiglia una cottura al sangue

Cubotti di pappa al pomodoro fritta con mayo alla soia

Carpaccio di Chianina marinato in soia, maionese al wasabi e chips di cavolo nero croccante

Pici freschi in brodo di chianina, cubotto di pancia di maiale, alga nori, cipollotto fresco e uovo soffice marinato nel Chianti

Cotoletta di maiale in doppia panatura panko, servita con spinaci saltati al sesamo, mayo al pecorino di Pienza

Tiramisù al tè verde matcha con savoiardi bagnati nel mix di caffè e sake, guarnito con granella di Cantucci

Fried 'Pappa al Pomodoro' Cubes With soy mayonnaise

Soy-marinated Chianina beef carpaccio, wasabi mayonnaise, and crispy kale chips

Fresh Pici pasta in a Chianina beef broth, pork belly cube, nori seaweed, fresh spring onion, and a soft-boiled egg marinated in Chianti wine

Double-breaded pork cutlet, served with sesame-sautéed spinach and Pecorino di Pienza mayonnaise

Matcha green tea tiramisù with ladyfingers soaked in a coffee and sake blend, topped with crushed Cantucci biscuits

Selezione di Salumi e Formaggi Toscani, Bistecca alla Fiorentina con patate arrosto, Calice di vino Toscano, Acqua Naturale o Gassata

Accompagnata da patate arrosto. Per una migliore degustazione si consiglia una cottura al sangue

A selection of artisanal local cured meats, cave-aged Pienza Pecorino cheese and warm Tuscan liver crostini

Cod fish with leeks and caramelized onions on crispy Tuscan bread

Violina pumpkin flan on a creamy Pecorino and walnut sauce

Fried polenta ingots with cannellini bean cream and truffle oil

Bread soup with black cavolo, chard, savoy cabbage, beans and tomato

Fresh pasta topped with a rich, hand-chopped beef and pork ragu without tomato

Ricotta and spinach balls cooked in water and sautéed in butter and sage

Paccheri fresco with grouper ragu, roasted cherry tomatoes and powdered black olives

Beef simmered slowly in Chianti and black peppercorns, served on a cloud of mashed potatoes

Double-cooked octopus on a cream of cannellini beans flavored with smoked paprika

Free-range chicken legs stewed according to an ancient recipe, accompanied by a slab of baked polenta

Cardoon flan, served according to tradition

Roast potatoes

Salad with cucumbers, julienne carrots and cherry tomatoes

Cannellini beans flavored with rosemary and extra virgin olive oil

Pan-fried cavolo nero (black cabbage) with garlic, oil and a touch of chili pepper

Green salad