“Its cuisine philosophy is that of a long time ago – says Alberto Cortesi, owner – simple and genuine things – the best extra virgin Tuscan olive oils, fresh pasta, carefully selected meat – recipes and ingredients coming from the country culture tradition which make you feel the ‘warmth’ of the cuisine ad the human relationship that goes with it”.
Classic Tuscan starters open the menu: ham, seasoned toasted bread, rissoles; the main courses are fresh tagliatelle with cherry tomatoes from the hills, the very ancient  Lucca spelt soup (which seems to be one of the first nourishment of tha men in our peninsula), the “garmugia” from Garfagnana, the unfailing homemade ravioli and the Tuscan ‘rigatoni’ (type of large macaroni).
Among the other courses you can find the classic Florentine steak or the Robespierre Florentine steak; ‘polenta’ (thick maize porridge) with pore mushrooms, pork liver with turnip tops, Florentine stockfish or pork chop after the manner of country folk. To finish, Tuscany again: biscuits and ‘vinsanto’ (sweet white raisin wine), ice-cream with almond brittle or Pisa pine-seeds.
The wine list is wide and well balanced, with more than 80 excellent labels of the Italian regions that better match their wines with Tuscan recipes, as well as a small selection of French wines, Champagne and even a Californian one. One stands out from the others: the Tuscan selection with a considered choice of Chianti, Brunello and Rosso di Montalcino, Morellino di Scansano and some “super Tuscans”, like Sassicaia, Tignanello, Solaia and Ornellaia.