Il Borro Tuscan Bistro

Mixed Tuscan cold cuts, bio pickles

Mixed cheeses, mustard and organic honey from Il Borro

Rosemary focaccia bread, DOP Tuscan ham and pickled artichokes

Paleta Joselito 70 g - Spanish ham

Boiled tongue, green sauce, chickpeas and chicory shoots

Marinated turnip carpaccio, ricotta cheese, radishes and rocket salad

Baked pumpkin, pecorino cheese and cashew nuts

Mixed salad

Organic spelt salad, black cabbage pesto and red chicory

Field salad, pears, pecorino cheese, walnuts, capers and honey

Fennel, orange, avocado and olive salad

Chestnut dumplings, guinea fowl ragout and black truffle

Spelt flour tagliatelle, wild boar stew and red chicory

Gragnano Spaghetti, broccoli cream, tuna, black garlic and anchovy sauce

Ricotta and chard dumplings on a pecorino cheese cream and truffle

Gragnano Pennone pasta, tomato sauce from Il Borro (18 min cooking time)

Lemon battered anchovies, avocado, fennel and citrus fruit

Fried meatball with “rustic” tomato puree from Il Borro

Chicken liver terrine, brioche bread and red onions

Savoy cabbage, red beans, scamorza cheese, rocket sauce and almonds

Roasted octopus, potatoes, broccoli, anchovies and chilli

Organic egg, jerusalem artichoke, beetroot chips

Casentino grey pork spare ribs, annurca apple purè, braised Savoy cabbage

Braised beef cheek, celeriac, chicory and kefir

Duck, pumpkin, red cabbage and crispy corn

Boneless Calvana steak 300g, endive and herbs potatoes

Fresh fish from the Tyrrhenian sea, cauliflower, Brussel sprouts and bottarga

Red onion omelette, fresh spinach, sweet potato chips and truffle

Mixed Tuscan cold cuts, bio pickles

Mixed cheeses, mustard and organic honey from Il Borro

Rosemary focaccia bread, DOP Tuscan ham and pickled artichokes

Paleta Joselito 70 g - Spanish ham

Boiled tongue, green sauce, chickpeas and chicory shoots

Marinated turnip carpaccio, ricotta cheese, radishes and rocket salad

Baked pumpkin, pecorino cheese and cashew nuts

Mixed salad

Organic spelt salad, black cabbage pesto and red chicory

Field salad, pears, pecorino cheese, walnuts, capers and honey

Fennel, orange, avocado and olive salad

Chestnut dumplings, guinea fowl ragout and black truffle

Spelt flour tagliatelle, wild boar stew and red chicory

Gragnano Spaghetti, broccoli cream, tuna, black garlic and anchovy sauce

Ricotta and chard dumplings on a pecorino cheese cream and truffle

Gragnano Pennone pasta, tomato sauce from Il Borro (18 min cooking time)

Lemon battered anchovies, avocado, fennel and citrus fruit

Fried meatball with “rustic” tomato puree from Il Borro

Chicken liver terrine, brioche bread and red onions

Savoy cabbage, red beans, scamorza cheese, rocket sauce and almonds

Roasted octopus, potatoes, broccoli, anchovies and chilli

Organic egg, jerusalem artichoke, beetroot chips

Casentino grey pork spare ribs, annurca apple purè, braised Savoy cabbage

Braised beef cheek, celeriac, chicory and kefir

Duck, pumpkin, red cabbage and crispy corn

Boneless Calvana steak 300g, endive and herbs potatoes

Fresh fish from the Tyrrhenian sea, cauliflower, Brussel sprouts and bottarga

Red onion omelette, fresh spinach, sweet potato chips and truffle

Tuscan mixed cold cuts, organic vegetables under Il Borro oil

Mixed cheeses, onion mustard and organic honey from Il Borro

Rosemary focaccia with Casentino Tuscan ham and artichokes under olive oil

Roasted octopus with cicerchia bean cream, spinach sauce and confit cherry tomatoes

Grilled milk-fed veal tongue with mixed salad, salsa verde, tomato coulis and sweet-and-sour baby Boretane onions

Beef tartare with hazelnut sauce, polenta chips and seasonal truffle

Oven-baked artichoke with peas, aged pecorino and mint

Gratinated asparagus with Il Borro organic poached egg and Red Cow Parmigiano fondue

Green tagliatelle with Valdarno duck ragù, olives crumble and orange zest

Gragnano spaghetti with clams, asparagus and lemon

Ricotta and chard gnudi on pecorino and truffle cream

Potato gnocchi with organic spelt flour, artichokes, spring onion and Tuscan rigatino

Mixed Gragnano pasta with pecorino cheese, pepper, salted cod and lime

Cream of peas with herb croutons, fava beans and burrata

Tortello stuffed with eggplant and goat cheese, thyme, tomato and basil

Mustard-marinated chicken, thyme carrot purée and garlic agretti

Calvana beef fillet with mountain potato mille-feuille, sweet-and-sour red onion and wine reduction

Catch of the day from the Tyrrhenian Sea with pea cream, asparagus salad and fish broth

Frittata with asparagus with organic eggs from Il Borro, spinach and truffle

Grilled Florentine steak with side dishes(priced per kilogram. Please ask your server for details).

Eggplant Parmigiana with buffalo mozzarella, basil and fresh tomato

Beef Peposo with potato purée, chives and sautéed baby spinach

Casentino gray pork ribs with snow peas and yellow and red tomato salad

Roasted new potatoes

Sautéed spinach

Fried artichokes

Sautéed snow peas with herbs

Mixed salad

Tiramisu

Crumble with spelt and almond flour, ricotta, strawberries and organic honey from Il Borro

Pistachio crème brûlée

Elderflower panna cotta with meringue and cherry sauce

Chocolate cake with raspberry sauce and salted caramel

Small selection of Il Borro organic cheeses with honey and condiments

Cantucci biscuits with “Occhio di Pernice” Vin Santo from Il Borro