Ristorante Al Borgo

Settimana Toscana - Toscana week

our highlights of Settimana Toscana

additional to our a la Carte dishes

 

Medaglioni di polenta con ragù di fegatini di pollo
Polenta thaler with chicken liver ragout
EUR 10,60
A G L O
Crema di panzanella con calamari
Panzanellacreme from tomatoes, basil, red onion & bread with calamari
EUR 10,00
A L R
Zuppa di cavolo nero e patate
Black cabbage soup with potatoes
EUR 5,90
L
Risotto al ragù bianco di coniglio con mele e Vino Santo
White rabbit risotto with apples and vino santo
EUR 12,50
G L O
Pappardelle alla dolceforte (Pappardelle con gamberi, limone e uvetta su crema di cavolo nero)
Pappardelle pasta with prawns, lemon and raisins on black cabbage sauce
EUR 11,90
A B G L O
Codino di rospo alla Livornese con ceci alla salvia
Monk fish Livorno style (tomatoes, capers, oregano) and chickpeas with sage
EUR 21,50
D G L O
Medaglione d’agnello in crosta di salvia con insalata di peperoni e crema di cipolla
Lamb medallion in sage crust with paprika salad and onion cream
EUR 21,50
A G L O
Bavarese alle castagne con salsa al cioccolato e biscotto alle erbe
Chestnut Bavarian cream with chocolate sauce and herb biscuit
EUR 6,30
A C G

Information within the meaning of the Food Information Regulation to allergenic substances are at the restaurant

about Toscana

Toskana The names of the cities of Tuscany fill the books of the authors and the dreams of romantic. Hardly any other region in the world carries the seal of romantic region such as Tuscany. And every single city bears its own unique attractions and secrets to this image. Who has not heard of the Leaning Tower of Pisa, heard of the Uffizi Gallery in Florence and the Ponte Vecchio bridge or dreamed of a romantic time in the snaften hills of Tuscany, between pine trees, vineyards and olive groves.

The Tuscan cuisine presents itself pleasantly straightforward and lives of their fresh ingredients. Simple and rustic, but not boring all the local delicacies work alongside with the famous wine for enjoyment.

As fresh as possible and according to the season, the ingredients are used, thanks to the solidarity with the peasant traditions. So only the flavors have emphasized the intrinsic taste refined. Thin oil in the region is of particular importance here, the Tuscan kitchen can be hard to imagine without this component.

Vegetable is used a lot and liked, but the main course of meat or fish seems irreplaceable. Game, poultry of all kinds, beef, pork or lamb is usually grilled and forms the basis of various regional specialties.