Cuisine

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.