FIRST COURSES

 Spelt

(soup with spelt, which is a typical tuscan grain, beans)

 "Pappa"

(soup of bread with tomato, garlic, basil, pepper)

 "Farinata"

(soup with corn meal, black cabbage)

 "Acquacotta"

(typical soup of "maremma", with bread mushrooms, onions, celery, tomato, eggs, cheese)

 Barley and legumes

(barley, soy, green, red and yellow lentils, peas)

 "Ribollita"

 Soup with chick-pea

(soup with bread, chick-pea, tomato, beet vegetable)

 Soup with millet

(millet, peas, potatoes, carrots, celery)

 "Polenta con i funghi"

 "Garmugia"

(peas, asparagus, ham, carrots)

 FIRST TRADITIONAL COURSES

 Macaroni

(pasta roulled out with ragų or mushrooms)

 Spaghetti

(pasta with tomato or meat)

SECOND COURSES

Chicken

Beefsteak of pig

Pork ribs

Sausages

Lamb

Pigeon

 Chop with bone

(beefsteak without fillet)

 "Fiorentina"

(beefsteak, least a kilo)

Fillet

 "Tagliata" of beef with bone

(fillet with aromas, least for two)

 TYPICAL TUSCAN SPECIALITY

(SECOND COURSES)

 "Cioncia"

(face of beef with tomato's sauce)

 "Cinghiale alla cacciatora"

(stewed wilde boar with olives)

 "Stufato alla S. Giovanni"

(muscle of beef with aromas, tomato's sauce)

 Roasted pork livers with turnips

(pig's liver with lard, turnips)

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