Menu À La Carte - CHEF IN TUSCANY MANGIARDIVINO CHEF IN TUSCANY MANGIARDIVINO

Menu À La Carte - CHEF IN TUSCANY MANGIARDIVINO

CHEF IN TUSCANY MANGIARDIVINO
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Main menu:

Menu À La Carte

Antipasto (Appetizer)
Antipasto Toscano Mangiar Divino
Typical mix Tuscany antipasto (bruschetta, cold cut, cheese and much more…)
Carpaccio di Bresaola

 Dry beef carpaccio with arugula- cherry tomatoes and Parmesan flaks  flavored with balsamic truffle
Formaggi, con confetture aromatiche
 Trio of Tuscan cheeses with Aromatics jams
Prosciutto  e melone
Tuscany ham with melon (subject to seasonal availability, summer-autumn dish)
Burrata saporita
Burrata cheese served with cherry tomatoes cream, crispy bacon and basil dressing
Hot Bruschetta alla boscaiola
Varius types of hot bruschetta  baked in the oven ( mushrooms, truffle, sausage, etc...)
Caprese con mozzarella di bufala
Bufalo mozzarella cheese with fresh tomato and basil dressing
Pansanella salad
Old dish of the traditional cuisine from Tuscany with stale bread and fresh vegetables (summer dish)
Crostini Toscani
Selection of typical Tuscan croutons
Panzerotti con stracchino e prosciutto toscano

 Zucchini flower pancakes served with ham and stracchino cheese
Uovo croccante al tartufo
crispy egg with black truffle fondue and caramelized bacon
Terrina di mortadellaa e melanzane
Terrine of mortadella, eggplants and scamorza cheese
Primo piatto (Starter)
Hand Made Pasta
Gnudi
Typical pasta balls, with bufalo ricotta cheese spinach and chard, flavored  with truffle butter

Lasagne
Traditional or vegy lasagna
Cannelloni ripieni alla toscana
Cannelloni stuffed with spinach and white sauce
Ravioli di patate e zucca
Ravioli with potatoes
and pumpkin

Ravioli alle erbe burro e salvia
Ricotta and spinach  Ravioli flavored with butter and sage

Tortelli con porcini
Tortelli pasta Stuffed with porcini mushroom
Gnocchi di patate con pesto o al pomodoro
Potatoes pasta with Tuscany pesto or tomato sauce
Tagliatelle all'anatra
Fettuccini with duck ragout

Pici alle briciole

Pici pasta with tosted bread crumbs flavored with anchovy
Pici al sugo di coniglio
Pici pasta with rabbit sauce
Pici all’aglione

          Typical Tuscan Long pasta with garlic tomato   sauce chilly and basil
  Pappardelle con ragù Toscano

pasta served with tipycal chianina beef ragout

Pappardelle al Cinghiale
Pappardelle (pasta) with wild boar ragout
Spaghetti chitarra alla carbonara di tartufo
Spaghetti guitar cut with  black  truffle and bacon..  carbonara sauce

 Paccheri alla norma rivisitati
Pasta with eagplants,pachino and seasoned ricotta cheese
Lumaconi al gorgonzola con crema di porcini
Lumaconi pasta stuffed with gorgonzola served with porcini cream

Polenta baked lasagna style
Polenta flan with mushroom sauce

Rice
Risotto al chianti con pecorino di fossa
rice cooked with Chianti wine and combinations of Tuscany seasoned pecorino cheese.
Risotto con funghi porcini
Rice with wild porcini mushrooms

Risi & Bisi

          Risotto with saffron and peas creamed with robiola cheese
  Risotto ai carcioffi e tartufo

Risotto with artichokes and truffle
Soup
Ribollita Aretina
Typical Tuscany winter Soup with vegetables, Tuscan kale,  beans and bread.
Zuppa del Conadino
Spelt soup with legumes seasoned with crispy bacon
Pappa al pomodoro
Traditional Tuscan tomatoes and bread soup served with spicy Gorgonzola crotouns
Stracciatella
Traditional Arezzo recipe with beef meat broth, egg, nutmeg, parmesan
Cappelletti in brodo
cappelletti (staffed pasta with meat) in capon broth
Secondo piatto  (Main course)
Red meet All served with season vegetable side dishes
Peposo dell’Impruneta
(Chianina beef)  historic dish traditional Tuscan cuisine from renascence, cooked with chianti wine and aromatic herbs
 
Timballo di ossobuco con riduzione al chianti
Timbale of ossobuco with  Chiantireduction
Tagliata Toscana
Typical chianina grilled steak sliced served with rocket salad, cherry tomatoes and flakes of parmesan flavoured with green pepper rosemary oil
Zucchine ripiene all'Aretina
Seasonal vegetables stuffed
Polpette alla fiorentina
Beef meatball with foundant heart of provolone cheese with pachino tomato sauce

Rost beef alle erbe aromatiche
Tuscany roast beef flavoured with
juniper and rosemary served with Venaccia reduction
Scaloppina ai fughi

Veal escalope with porcini mushrooms
Cannoli di vitelo
Beef rolls with scamorza cheese, ham and sage, nuanced with wine
Spalla di agnello alla toscana
Shoulder of lamb Tuscan style stuffed
Filetto di chianina al pepe rosa
Chianina beef  fillet  with  pink pepper gravy (addition  of 10 € per pax)
Steak  grilled Florentine style
(addition of 10 € per pax)
Borbottino
Chianina beef stew with Topea onions and potatoes

Trippa di vitello su crema di borlotti
Veal tripe on borlotti beans cream

Pork All served with season vegetable side dishes
Rosticciana
Pork ribs marinated on the grill

Arista in Porchetta

          Baked pork loin with wild fennel flowers Caramelized With Chestnut Honey
  Pork tenderloin Tuscany style,

Pork tenderloin filet wrappe with bacon and sage,
Uccelletti scappati
Ancient  Tuscan recipe  skewers of beff, pork, veg. and sousage  
Salsicce e fagioli all’uccelletta
Tuscan sausage with beans cannellini flavoured with sage and tomatoes  sauce
Fegatelli all’Aretina
Typical Arezzo medieval dish with pork liver
rolled with lard and bay leaves
Cinghiale in umido
Wild boar stew
B.B.Q.   done with mixed meat of cinta senese
White meat All served with season vegetable side dishes

Anatra in porchetta   
succulent  duck   baked  with  fennel flowers  and herbs
Anatra all’arancia  
Duck  Flavored with orange sauce

Coniglio Arrosto
Rabbit  with rosemary
Coniglio porchettato (min. 5 pax)
baked  stuffed rabbit  flavored with aromatic herbs
Pollo alla cacciatora
Chicken with garden herbs, tomatoes and black olive ("cacciatora style")
Petto di faraona all’arancia sfumata al
cointreau
Guinea fowl breast with orange and Cointreau

Tacchino alle castagne
Turkey Rollè with smoked ham and cheustnut

Pollo agli agrumi
Chicken Escalope flavoured with citrus
Involtini di pollo con salsiccia e tartufo con salsa alla Vernaccia
Chicken Brest  stuffed with sausage and truffle served with wine gravy

Fish Menu
Antipasto  (Appetizer)

Insalata di mare

Sea food salad

           Moscardini al Guazzetto
          Baby   octopus  stew served with garlic and thyme crisp bread  bruschetta
  Impepata di cozze

Marinated mussels flavored with pepper

Cozze ripiene in crema di fagioli con mentuccia fresca
Mussels stuffed in cream of beans with fresh mint

Crostini assortiti con pesce
hot and cold, fish croutons

          Prawns   cocktail
Prawns cocktail revisited by Mangiardivino
  Frittelle di pesce

fried fish balls served on salad

Vellutata di ceci con calamari

Baby Squid with cream of chickpeas

 Croutons of rye bread with mountain butter,  anchovies and chard

Primo piatto  (Starter) Pasta
Gnocchi al Guazzetto
Potato dumpling with sea food stew

Gnocchi con asparagi e calamari
Gnocchi with asparagus and squid

Linguine alle vongole veraci

Spaghetti with veracious clams

Linguine in crema di vongole , salsa di basilico e bottarga
Linguine in clams cream and basil sauce
Linguine con calamaretti spillo su crema di pane
Sea food linguine served on rye bread and thyme cream

Ravioli agli scampi con riduzione di ceci neri
Ravioli with scampi served with black chickpeas reduction  

Ravioli ripieni all'aglio dolce su crema di cozze
Ravioli stuffed with sweet garlic on mussels cream
Lumaconi ripieni con crema di baccalà e patate su salsa di piselli
Lumaconi stuffed with cream of cod and potatoes on a pea sauce
Spaghetti aglio e olio with cauliflower cream and anchovy crunchy bread

Rice And Cereals
Farro mare e monti
spelled with seafood and mushrooms pioppini
Risotto alla marinara
Seafood risotto
Risotto con gamberi e zucchine

Risotto with Prawns and Zucchini

Risotto aglio, olio e bottarga
Risotto with garlic, oil and bottarga

Soup

Passata di piselli burrata gamberi e taralli
Peas cream with burrata cheese prawns and taralli

Pancotto con le cozze
Cooked bread with mussels
Cacciucco alla livornese
Fish soup Livorno style

Secondo piatto (Main course)
All served with season vegetable

Baccalà mantecato con insalata di puntarelle e acciughe

Creamed cod with salad of chicory and anchovies
Polpo con patate
octopus with potatoes

Frittura mista

Fried mixed fish
Branzino con carpaccio di zucchine
Sea bass baked with carpaccio of zucchini
Calamari ripieni
stuffed squid
Salmone in crosta
baked salmon filet with pistachio breading
Merluzzo alla pizzaiola
Steamed cod filet served with  pizzaiola sauce
reduction

Involtini di pesce spada

swordfish rolls with capers sauce

Trota all'aqcua pazza

Trout with acqua pazza sauce

Tortino di alici

Anchovy pie
Dolci Dessert
Crunchy Tiramisu

Limoncello tiramisu  

Three-layer panna cotta fruit and chocolate
Greap tart with frangipane cream (subject seasonal availability)

Zuppa Inglese
Pistacchio and choccolate mouse
Fruit salad
Chocolate mouse

Torta della nonna (vanilla Cream)

Chocolate and pear patties served on cardamom cream
Cantucci e vinsanto
Rice patties flavored with rum served with lemon cream
 
Ginger and dark chocolate brulee creams
 
La Mattonella: Fiordilate ice cream served with chocolate fondant and pine nuts
       

Menus can be customized according the customer's Requirements
To help to choose, who do not know what to choose,
the chef will send you some proposals and specialties according to the season ........ Please contact us ....

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