Codfish steak cooked at low temperature accompanied by a leek and potato flan and garnished with a filangé leek tempura

The signature dish of Florence. At least 4 fingers high, to be eaten absolutely rare and simply with salt, pepper and a drizzle of oil.

Beef tenderloin and roast potatoes

Mixed fried squid, prawns and paranza (small fishes such as hake, sole, mullet, etc.).

1/2 boneless cockerel cooked at low temperature and then grilled and finished with a dressing of oil, lemon, garlic and chilli pepper. Accompanied by baked potatoes.

Fried aubergines, tomato sauce, mozzarella and parmesan cheese, au gratin in the oven

Ossobuco with vegetable gravy and mashed potatoes

Beef cooked in red wine, with garlic and black pepper for a very strong flavour.
This dish originated in the furnaces of Impruneta, where it was cooked in terracotta pans placed in a corner of the oven that was lit for a long time at a moderate temperature.

Sliced sirloin steak with truffle sauce and truffle flakes

Sliced beef sirloin, in its classic version (medium-rare is reccomended)