Our idea of cuisine starts from the essential, the indispensable: to let our customers go out happier than when they entered Osteria. We firmly believe that the quality of raw materials is fundamental to reach our goal. Fabrizio, the Chef, who has dedicated himself to this work for more than 30 years, is particularly passionate about traditional Tuscan and Mediterranean cuisine. Rediscovering ancient recipes and sometimes revisiting some dishes, to experiment and to have fun and to enhance certain flavors and try to give those unique sensations, which make you remember where you tried them for the first time.
Our research starts with the right ingredients for fresh homemade pasta. The eggs are organic, the stone-ground flours and the Senatore Cappelli durum wheat semolina are from the Paciscopi mill in Montespertoli, known for its refined quality, and in addition for carrying out a very important project with the University of Florence for the Territory.
Vegetables are always fresh, game meat is from our areas and the national territory, cured meats and cold cuts from Scarpaccia and Norcia, 0 km cheeses and many other varieties from the Italian territory, Italian fresh fish and high quality frozen shellfish.
We only use first choice meats, with particular attention to red meat.
Fabrizio carefully chooses, based on the hanging, between Scottona, Angus, Piemontese, and on request also Chianina and Limousine, from Italy, Ireland, Scotland and Croatia, where pastures are huge and the animal is free to stay in the open.
Of these meats we use the Fillet, the Sirloin, the Steak and of course the inevitable T-Bone Steak, where the most used cooking methods are the Grid, Lava Stone and made to order. For stews and sauces, we prefer traditional long cooking with marination, like the typical red or white wine, the dark chocolate or the citrus fruits and spices one.
For the game meat, the sous vide cooking is made to order.
Last but not least, we only use Italian Extra Virgin Olive Oil to prepare our dishes.