Osteria

del BOCCANEGRA

Warmth and tradition

Our love for Tuscan cuisine and its history has resulted in a rustic and informal atmosphere. The soft light of the stone walls lands on typical dishes, meats and cheeses, canapés and seasonal soups accompanied by the wines from our cellar. Her Majesty the Florentine Steak is on the grill already.

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Meat balls with spicy florentine tomatoes - Osteria Boccanegra Florence Italy

Clients at Osteria Boccanegra Lunch, one of the florentine restaurants open on mondays

Fresh local high quality ingredients at Osteria Boccanegra in Florence

Boccanegra serves one of the best Florentine steak in Florence Italy

Tuscan specialties, a plate of different hams, pecorino cheeses, black olives, tuscan canapés, fresh tomato bruschetta and delicious artichokes, served at Boccanegra Florence Osteria and Restaurant

Meat with sweet peppers - Osteria Boccanegra Florence Italy

Roast potatoes, a side dish at Boccanegra Osteria in Florence

Dining room at Osteria Boccanegra Florence

Cut of beef steak with radicchi salad, Osteria Boccanegra Florence

Chef preparing ravioli in the kitchen of Boccanegra Restaurant and Osteria in Florence

Delicious Desserts served at Osteria Boccanegra Florence

Pecorino cheeses served with mustard and jam at Osteria Boccanegra Florence Italy

Ricotta cheese and spinach dumplings with butter and sage - one of the many tuscan meals served at - Osteria Boccanegra Florence Italy

Chocolate Flan at Osteria Boccanegra Florence

Our chef preparing the Tuscan specialties dish at Osteria Boccanegra Florence

Dehors at the Osteria Boccanegra Florence

Artichoke pecorino mousse at Florence Osteria Boccanegra

Potato cream soup with truffle croutons - Osteria Boccanegra Florence Italy

“Pici” home made pasta with sweet pepper, bacon and pecorino cheese, a Tuscan speciality originally from Siena, slightly revisited with fresh season ingredients by the chef at Osteria Boccanegra Florence

– Appetizers –

€ 8

Tuscany canapes

€ 10

Pecorini cheese with mustard and jam

€ 13

“Burrata” mozzarella cheese with salad and raw ham

€ 12

Anchovy fillets with cherry tomatoes and mozzarella

€ 12

Rocket, pecorino cheese, pears and pine nuts salad

€ 10

Porcini mushrooms pudding on pecorino cheese fondue

€ 10

Raw ham and croutons

€ 28

Wood tray of Boccanegra (for 2 persons)

Specialities from Tuscany

– First Courses –

€ 10

“Ribollita” typical vegetable and bread soup

the most traditional Tuscan dish

€ 12

Sweet potatoes cream, croutons with black truffle

€ 10

Tagliatelle with Florentine tomatoes and basil

€ 12

Potato ravioli with tuscan meat ragout

€ 12

“Pappardelle” (large tagliatelle) with duck ragout

€ 14

Tagliolini home-made pasta with black trufe

€ 14

lasagna with porcini mushrooms

– Second Courses –

€ 17

Cabbage filled with beef in sherry tomato sauce

€ 20

Rabbit stufed with potatoes, lardo di colonnata and black trufe

€ 17

Grilled deboned chicken thigh with sauteed porcini mushrooms

€ 18

Beef cheek braised in Sangiovese wine sauce

€ 14

Fresh pecorino cheese and vegetablestufed zucchini

witn onions cream

€ 18

Beef escalope with sage

€ 20

Cut of beef steak with radicchi salad

€ 48

Florentine t-bone steak /kg (2,2 lb)

– Dessert –

€ 7

Cream pudding in a caramel cage

€ 7

Cheesecake with chocolate sauce

€ 7

Waffle with white chocolate mousse

and yogurt cinnamon and sesame

€ 7

Chocolate flan

€ 7

Apple cake with vanilla sauce

€ 7

Milk cream pudding with wild berries sauce

€ 7

Tiramisù

€ 7

Osteria

del BOCCANEGRA

Warmth and tradition

Menu

– Appetizers –

Tuscany canapes

Pecorini cheese with mustard and jam

“Burrata” mozzarella cheese with salad and raw ham

Anchovy fillets with cherry tomatoes and mozzarella

Rocket, pecorino cheese, pears and pine nuts salad

Porcini mushrooms pudding on pecorino cheese fondue

Raw ham and croutons

Wood tray of Boccanegra (for 2 persons)

– First Courses –

“Ribollita” typical vegetable and bread soup

Sweet potatoes cream, croutons with black truffle

Tagliatelle with Florentine tomatoes and basil

Potato ravioli with tuscan meat ragout

“Pappardelle” (large tagliatelle) with duck ragout

Tagliolini home-made pasta with black trufe

lasagna with porcini mushrooms

– Second Courses –

Cabbage filled with beef in sherry tomato sauce

Rabbit stufed with potatoes, lardo di colonnata and black trufe

Grilled deboned chicken thigh with sauteed porcini mushrooms

Beef cheek braised in Sangiovese wine sauce

Fresh pecorino cheese and vegetablestufed zucchini

Beef escalope with sage

Cut of beef steak with radicchi salad

Florentine t-bone steak /kg (2,2 lb)

– Dessert –

Cream pudding in a caramel cage

Cheesecake with chocolate sauce

Waffle with white chocolate mousse

Chocolate flan

Apple cake with vanilla sauce

Milk cream pudding with wild berries sauce

Tiramisù

“Cantuccini” typical almond biscuits with Vin Santo