I TAGLI DEL MACELLAIO
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ANTIPASTI & INSALATE
CROSTINI FEGATO DI POLLO 158
Rustic crostini topped with chicken liver
PECORINO AL FIENO 208
Pecorino stagionato with pear and thyme-infused honey
INSALATA CESARE 198
Mixed chicory leaves with anchovies, parmesan and lemon dressing
SALUMI MISTI 238
A selection of Italian cured meats
PANE PECORINO E ACCIUGHE 168
Grilled country bread with roasted semi-stagionato pecorino and anchovies
CARNE CRUDA 268
Tuscan steak tartare with Carta di Musica crackers
BURRATA 248
Snap peas, spring peas, mint and pecorino
PRIMI
PICI 248
Hand-rolled pasta with pomodoro sauce, parmesan and basil
PAPPARDELLE 248
Hand-cut pasta with a beef and pork ragu and parmesan
GARGANELLI OMAGGIO A CAMMILLO 258
Pasta with a Chianti beef ragu and parmesan inspired by Florence’s Trattoria Cammillo
TUSCAN BRODO 228
Bone broth, farm egg and parmesan
TAGLIATELLE 258
Ribbons of pasta with asparagus, pancetta and parmesan cheese
CONTORNI
SPINACI 108
Braised spinach with olive oil, garlic and lemon
PATATA 108
Roasted potato with whipped lardo and rosemary
FAGIOLI 108
Braised cannellini beans in olive oil
TACCOLE 108
Charred snap peas, mint, olive oil and lemon