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Cantina Barbagianni
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Refined Tuscan Cuisine with Creative Options
valutazione
Recensioni
fotografia
menù
Selection of Tuscan cold cuts
Three types of Tuscan pecorino cheese with onion jam
Beef tartare with caper powder and mustard ice cream
Tuscan ham with melon sorbet and wild berry coulis
Ginger-marinated salmon carpaccio with avocado cream and marinated cucumber
Celeriac carpaccio with beetroot emulsion and wild salad greens (VV)
Zucchini and mint flan with Parmesan fondue
Paccheri “carbonara” style (egg and crispy bacon) with roman pecorino cheese foam and pepper
Pici all’aglione (tomato sauce infused with giant garlic from Valdichiana called “aglione”) (VV)
Tagliatelle with fine beef sauce and pecorino cheese shavings
Cappellacci filled with ricotta and pecorino cheese with onion cream and crispy pork cheek
Tagliolini with clams and breadcrumbs with bottarga and parsley
Tagliata (sliced beef) with arugula and shavings of Grana Padano cheese
Braised cheek on turmeric carrot purée
Chicken pockets stuffed with ricotta and spinach on a Parmesan fondue
Fish of the day
Baked courgettes with lemon hummus and tomato gazpacho (VV)
Side dishes of the day
Homemade desserts of the day
Homemade sorbets and ice creams
Almond cantucci biscuits with a small glass of Vinsanto wine
Tuscan pecorino cheeses in three stages of aging with jam
Chicken liver quenelles with caramelized pears and thyme bread crisp
Celeriac carpaccio with lemon emulsion and mixed salad leaves (Vegano)
Artichoke cooked at low temperature with stracciatella mousse, spiced wine reduction and herb breadcrumbs
Cauliflower flan, truffle vegetable demiglace and Parmesan wafer
Citrus-marinated salmon with lemon emulsion, radishes and dill oil
Pici pasta with tomato sauce, Valdichiana “aglione” (huge garlic) cream processed with Pacojet and a hint of chili (Vegano)
Tagliatelle with fine beef sauce and pecorino di fossa cheese shavings
Mugello potato ravioli on a cream of leeks and citrus fruits
Tagliolini with lemon, anchovy colatura and parsley breadcrumbs
Chicken stuffed with ricotta cheese and red radicchio on a creamy Parmesan and walnut sauce, served with potato gratin
Sliced beef on rocket cream, served with potato gratin
Spiced cauliflower on a hazelnut vegetables sauce, served with porcini mushroom stems
Baked onion with taleggio cheese, hazelnuts and honey, served with green salad and apple cider vinegar vinaigrette
Fish of the day
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