RESTAURANT

PIZZERIA

Appetizers

Classic Suveretano Appetizer: Fantasy of Cold Cuts, Giardiniera del Melograno, Mixed Tuscan Croutons
Mixed Croutons: Bruschetta, with Mushrooms, in Bell Pepper Sauce, with Onion, with Liver Patè
Wild Boar Bresaola marinated in sweet-and-sour with a hot pie of seasonal vegetables and Colonnata Lard
Sweet-and-sour marinated mix: Wild Boar Fillet, Pork and Beef with seasonal vegetable pie and Colonnata Lard

First Courses

Pasta with tomato sauce and basil
Penne all’Arrabbiata (spicy red sauce)
Spaghetti del Carbonaio
Tuscan Tortelli with Beef Ragù
Tuscan Tortelli with Wild Boar Ragù Maremmano
Tortelli with Butter and Sage
Pappardelle with Maremma Wild Boar
Gnocchi with Bell Peppers and Gorgonzola cheese
Straccetti al Trevisano, Pachino tomatoes, crispy bacon and toasted pistaccios

Second Courses

Beef Steak (Italian beef)
Pork Steak (Italian pork)

Our National Beef Cuts:
La Classica: with Rocket lettuce and Parmesan Pieces
La Macchiaiola: with Pore Mushrooms
La Ghiotta: with Gorgonzola cheese fondue
La Profumata: with Black Truffles

Tagliata di Cinta Senese
Florentine Beef Steak (Italian beef)
Suveretana Wild Boar
Platter of cold cuts with Giardiniera del Melograno
Platter of Cheeses with Honey or Mustard
Traditional Suvertana Tripe

The originals…from tradition, on the menu throughout the year

Bread Soup
Polenta with Maremma Wild Boar
Risotto with Pore Mushrooms and Forest Flavors
Risotto with Yellow Squash and Gorgonzola cheese
Risotto with Yellow Squash, Pore Mushrooms and Truffles
Gnocchi with Tuscan Cheeses
Spaghetti with Fresh Tomatoes, Eggplant and Pesto del Melograno (Spring/Summer)
Wild Boar in Salmì
Wild Boar in White Wine with Chestnuts and Raisins
Piglet in Sweet-and-sour al Mosto or al Passito

Side Dishes

Giardiniera del Melograno
Mixed Salad
Roasted Potatoes with Rosemary
French Fries
Mixed batter-fried vegetables
Crispy pan-fried vegetables

Desserts

Melograno Tiramisù
Dark Chocolate Flan with Mascarpone cream filling
Chocolate Neccio (Crêpes made from chestnut flour) with ricotta, pears or honey
Catalan cream
Panna Cotta (cooked cream)
Dark Chocolate Tartufo
White Chocolate Tartufo
Gran Limone served in lemon rind
Sgroppino: Frozen Lemon Cream with Vodka and Prosecco

 

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