€ 60 al Kg
The Florentine steak is an icon of Tuscan cuisine, loved for its simplicity and robust flavor. The preparation begins with the choice of a high quality cut of beef, preferably a Chianina Florentine, a typical breed of beef from the region. The steak, cut at least 4-5 centimeters thick, is left at room temperature to reach room temperature before cooking. Once ready, it is generously salted on both sides with coarse salt and peppered with freshly ground black pepper. The steak is then cooked on a very hot grill or embers, preferably wood-fired, to obtain perfect cooking: crispy outside and juicy, rosy inside. Traditionally, steak is cooked rare or rare, but can be adjusted to the diner's cooking preferences. Once cooked, the steak is left to rest for a few minutes before being sliced and served. It is important to cut it transversally to ensure perfect distribution of the juice and preserve the softness of the meat. The Florentine steak is often accompanied by simple side dishes such as…
€ 22,00
Tagliata di Manzo is a classic dish of Italian cuisine, characterized by beef cut into thin slices and served raw or rare, seasoned with herbs and spices and accompanied by fresh side dishes. The preparation begins with a cut of top quality beef, preferably cut from the finest part such as the sirloin or T-bone steak. The meat is then marinated with extra virgin olive oil, minced garlic, fresh rosemary and ground black pepper, allowing it to rest for at least 30 minutes to absorb the flavours. Next, the meat is grilled on a hot grill or hot griddle for a few minutes on each side, until a golden crust forms on the outside but the meat remains tender and juicy on the inside. Once cooked, the meat is left to rest for a few minutes, then cut into thin slices against the direction of the muscle fiber to make it more tender. The sliced beef is then served hot, with a sprinkle of coarse salt and perhaps a sprinkling of fresh chopped parsley on top. It is often accompanied by side dishes such…
€ 12,00
Cotoletta alla Milanese is an iconic dish of Milanese cuisine, loved for its crunchiness and its simple but tasty flavour. The preparation begins with a slice of veal meat, preferably taken from the central part of the leg, which is lightly beaten with a meat mallet to make it more tender and thin. The cutlet is then dipped in flour, then in the beaten egg and finally in the breadcrumbs, pressing lightly to make the breadcrumbs adhere well to the meat. The cutlet is then fried in plenty of extra virgin olive oil or clarified butter, on both sides, until golden and crispy. It is important to check that the oil is hot before dipping the cutlet to ensure even cooking and a crispy crust. Once ready, the cutlet is drained on absorbent paper to eliminate excess oil and served hot, accompanied by lemon wedges and, if desired, a sprinkle of salt. Traditionally, the Milanese cutlet is served without side dishes to best bring out its flavor and crunchy texture.
€ 18,00
Baked Fish Slice is a simple and healthy dish, which enhances the natural flavor of the fish and offers a light but tasty option for a complete meal. The preparation begins with the choice of a slice of fresh fish, such as salmon, sea bass, sea bass or swordfish, which is carefully cleaned and washed. The fish is then seasoned with extra virgin olive oil, fresh lemon juice, salt, pepper and herbs such as fresh parsley, garlic and rosemary. After leaving the fish to marinate for at least 30 minutes to absorb the flavours, it is transferred to a baking tray lightly greased with extra virgin olive oil. The fish steak is then cooked in a preheated oven at 180°C for approximately 15-20 minutes, or until the fish meat is tender and flakes easily with a fork. While cooking, you can brush the fish with a little olive oil or melted butter to keep it moist and flavorful. Once cooked, the Baked Fish Slice is served hot, perhaps accompanied by light side dishes such as steamed vegetables, baked…
€ 18,00
Fried Fish is a typical dish of Mediterranean cuisine, loved for its crunchiness and fresh seafood flavour. Preparation begins with choosing a variety of fresh fish, such as calamari, prawns, mussels, cuttlefish and sole, which are cleaned and cut into uniformly sized pieces. The fish pieces are then dipped in flour, then in beaten egg and finally in breadcrumbs or durum wheat semolina, pressing lightly to ensure the coating adheres well. Once ready, the fish pieces are fried in plenty of extra virgin olive oil or seed oil, heated to medium-high temperature, until they become golden and crispy. It is important not to overload the pan when frying to prevent the oil temperature from dropping too much and compromising the crispiness of the frying. Once ready, the fried fish is drained on absorbent paper to eliminate excess oil and served hot, accompanied by lemon wedges and, if desired, a sprinkle of salt. Fried fish is often accompanied by fresh side dishes such as green salad, french…
€ 12,00
Eggplant Parmigiana is a classic dish of Italian cuisine, particularly popular in the South of the country, loved for its combination of soft aubergines, tomato sauce, stringy mozzarella and grilled cheese. The preparation begins with the aubergines, which are sliced, salted and left to rest to eliminate the bitterness. Next, the aubergine slices are dipped in flour and fried in extra virgin olive oil until golden and tender. Separately, prepare a fresh tomato sauce by cooking peeled tomatoes with garlic, onion, fresh basil and a pinch of salt and pepper, until you obtain a thick and tasty sauce. In a baking pan, alternate layers of fried aubergines, tomato sauce and slices of fresh mozzarella. Each layer is sprinkled with plenty of grated cheese, such as Parmigiano Reggiano or Grana Padano, to create a golden and crunchy crust once cooked. The Eggplant Parmigiana is baked at 180°C for approximately 30-40 minutes, or until the surface is golden and crunchy and the cheese is completely…