Ristorante Al Borgo

Settimana Toscana - Toscana week

our highlights of Settimana Toscana

additional to our a la Carte dishes

 

Crostone di pane con polipetti e centrifuga di rucola
Bread croutons with small octopus and centrifuge of rocket salad
EUR 10,60
A L R
Panzanella liquida con paté di fegatini
Panzanella cream from tomatoes, basil, red onion & bread with chicken liver pate
EUR 9,60
A G L
Minestra di farro e fagioli
Spelled and bean soup
EUR 5,90
L
Risotto al ragù d’anatra con riduzione di vino e cioccolato
Duck risotto with wine and chocolate reduction
EUR 12,90
G L O
Tagliatelle alla dolceforte - Tagliatelle con gamberi, limone, uvetta e cavolo nero
Tagliatelle pasta with prawns, lemon and raisins on black cabbage
EUR 11,90
A B G L
Caciucco alla Livornese
Tuscan fish soup (with large pieces of fish)
EUR 23,10
A B D R
Guanciale di vitello con pappa al pomodoro e carote
Veal cheek with tomato cream and carrots
EUR 18,50
A L
Castagnaccio con salsa alla vaniglia
Chestnut flour cake with vanilla sauce
EUR 6,40
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.