Our food. Including gluten-free pasta

The dishes served carry on the home-cooking tradition passed on over the years by Fiorella to Andrea who, along with Franca and Jane, is maintaining their original characteristics. You can read the menu on these pages and delight your palate with whatever inspires you most. Ribollita and Rabbit with white wine are the two dishes that have been on the menu since 1982.

Would you like to sleep here? Choose your wine

Le Vecchie Mura

Menù

Starters

ANTIPASTO MISTO
A big plate with selection of appetizers
AFFETTATI DI CINGHIALE
Thinly-slice,lean ham,salame and sausage of wild boar
AFFETTATI DI CINTA SENESE
Slices made from Cinta speciality of black\white boar of Siena
BRUSCHETTE MISTE
A local bacon-fat famous for special seasoning
VARIETA’ di PECORINO
Selection of cheese, served with Honey and jams
MISTO MARE
A selection of seafood, served cold
BRESAOLA RUCOLA E PARMIGIANO
Sliced Veal, with rucola and Parmigiano cheese
VITELLO TONNATO
Cold sliced veal covered with a creamy, tuna-flavoured mayonnaise-like sauce
INSALATA CAPRESE
Buffalo-Mozzarella cheese, tomatoes, and basil - all fresh
PROSCIUTTO E MELONE
Ham and melone

First Courses including gluten-free pasta

RIBOLLITA TOSCANA
A traditional chunky vegetable soup mixed with bread creating a thick stew
TAGLIATELLE AL CINGHIALE
Tagliatelle pasta with a wild boar meat souce
PICI ALL’AGLIONE
Pici are a very thick pasta noodle with spicy tomato sauce and garlic
PICI AL RAGU’ BIANCO DI CHIANINA
Pici with meat sauce of Chianina (bovine breed) speciality of Tuscany
RAVIOLI AL TARTUFO
Raviolis with a truffle sauce
GNOCCHI TARTUFO E FORMAGGIO
Gnocchis - potato pasta- with a truffle and cheese sauce
FETTUCCINE PORCINI E ZAFFERANO
D.O.P. di San Gimignano
Tagliatelle pasta with a porcini mushroom sauce
LASAGNE AL FORNO
Homemade baked meat lasagna
PENNE GORGONZOLA E NOCI
Pasta with Gorgonzola and crushed walnuts
FETTUCCINE ALLA CARBONARA E TARTUFO
Pasta with a mixing of egg, speck, and truffle
SPAGHETTI AL PESTO
Spaghetti with sauce of basil pine nuts and cheese
MINESTRONE DI VERDURA
A hearty vegetable soup

Second courses

Cinghiale alla Vernaccia
Wild boar cooked with local white wine
Coniglio alla Vernaccia
Rabbit cooked with local wine
CERVO IN BIANCO
A sauceless deer meat cooked with red wine and the fragrances of local spices
FILETTI DI POLLO AGLI ASPARAGI
Aspárragos chicken breast
PEPOSO
Typical tuscan dish of beef stew made with pepper and Chianti wine
FILETTO ALL’ACETO BALSAMICO
Fillet beaf with balsamic vinegar
SCALOPPINA AI FUNGHI
Veal escalop with Porcini mushrooms
OSSO BUCO IN UMIDO
Marrowbone steak prepared in fresh cut tomatoes
TRIPPA ALLA FIORENTINA
“Tripe alla Fiorentina” with tomato sauce
BACCALA’ ALLA FIORENTINA
Codfish “alla Fiorentina” with tomato sauce
BISTECCA FIORENTINA
“T-bone” Beefsteak -famous for its thickness-grilled
FILETTO DI MANZO AI FERRI
Fillet beef of grilled
TAGLIATA CON RUCOLA
Cuts of beef with the tart Rucola salad/spice
FETTINA DI VITELLO AI FERRI
Veal sliced and grilled

Side plates

Verdure al forno
Baked Courgette,egg-plant,potato and tomato
Fagioli all'uccelletto
Fagioli beans cooked in a tomato and sage sauce
Verdure saltate
Sauteed vegetables with garlic
Insalata mista
Mixed salad
Carciofi alla salvia
Artichokes cooked in Sage
Verdure alla griglia
Grilled Vegetables
Patate fritte
French fries
Rucola pomodoro e mais
A salad of rucola with tomatoes and corn

Desserts

Sorbetto al limone
Lemon Sorbet
Cantucci con Vinsanto
A traditional almond sweet that one deeps in Vinsanto, a wine
Tartufo
Ice cream of chocolate or vanille and coffee in the form of a truffle
Panforte di San Gimignano
A dense candied sweetbread with almonds
Coppa gelato
Ice cream in a variety of flavors
Macedonia di frutta fresca
Fruit-salad
Tris di dolci della casa
Selection of home-made cakes
Dolci del giorno
Cakes of the day