Best specialties of Touscan cuisine

 

 
 
  SPECIALITIES
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  STARTERS
Cold cuts with big olives
Crouton with lard and pine nut
Mixed croutons hot and cold
Bruschetta
Bresaola carpaccio

FIRST COURSES
Tortelli filling with ricotta and spinaci with rucola and parmesan
Tortelli with sage e butter
Straccetti with sheep's cheese lard and pine nut
Straccetti with mushrooms courgette and tomatoes
Straccetti o pici with cinta senese pork
Straccetti with red salad and stracchino
Pici with tomatoes and garlic sauce
Pici or straccetti with goose
Pici with beef, cinta senese pork and mushrooms
Rice with Montepulciano wine and pine nut
Rice by chef's choise
Tagliatelle with mushrooms
Tagliatelle with meat sauce
Farro soup
Bread soup

SECONDS COURSES
Beef with rucola
Beef with rosemary
Beef with gorgonzola cheese
Grilled beef fillet
Grilled beef fillet with lard
Grilled beef fillet with green pepper
Pork fillet with aromatic vinegar
Pork fillet with rosemary
Pork fillet with mushrooms
Pork fillet with brandy, red-leafed chicory
Duck breast with orange souce
Pork liver
Chine of pork
Escalope with lemon souce
Escalope with white wine sauce
Beefsteak
Grilled sausages

SIDE ORDERS
Beans
Roasted potatoes
Salads
Boiler vegetables
Cooked or fried mushrooms
Grilled red-leafed chicory

CHEESE
Pecorino's cheeses
Roast Pienza's cheese

DESSERTS
Cake with pine nuts and cream
Cream with fruits of the forest
Cake with yogurt and fruits of the forest
Chocolate soufflè
Coffee or chocolate tartufo
Mascarpone mousse
Catalan cream

   
 
 
 
 

Cold cuts with big olives

Mixed croutons hot and cold

Tortelli filling with ricotta and spinaci
with rucola and parmesan
Pici with goose
Beef with rosemary

Cantinone's fillet

Cake with pine nuts and cream

 
 

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