Osteria del Caffé Italiano
New menu: Spring – Summer 2011
May 9, 2011
Appetizer
Abergines “alla Parmigiana” with pesto sauce 23
Grilled and fried squids with cauliflower cream 26
Variety of liver, foie gras and raviolo stuffed with sweet onions 28
Fried eggs, Cinta Senese special bacon and asparagus 23
First Courses
Celery soup with scallops and pineapple cut into squares 25
Lettuce soup with fresh anchovies and crispy bread 24
Raw and cooked Swiss chard soup with traditional Sarconi beans 23
Spaghetti with Carpet shell clams 28
Tortelli filled with peas, tomatoes and fresh garlic sauce 26
Trecce, Caciocavallo cheese, broad beans and botargo 25
Pappardelle with Chianina beef ragout 26
Fish Main Courses
Mackerel fillets, caramelized tomatoes and Parmigiano flan 35
Sea-bass roulade filled with bread, raisins and pine seeds 35
Stone-bass fillet, French beans, potatoes purée with tarragon 35
Meat Main Courses
The lamb: baked leg, braised shoulder and fried chop 35
Roast chine of pork with plums sauce, cucumber tartare 35
The pigeon: breast rosé and legs stuffed with its liver 35
Our interpretation of Fiorentina T-bone steak 55
Tasting Menu
The most original expressions of our cuisine and the best ways of discovering them: every day we propose a careful selection of dishes from the menu , always closely linked to Italian traditions.
This menu, based on perfumes and flavours interpreted by Giovanna, follows the threads of this tradition.
90 per person
Information for our clients
We are sorry to inform our customers that our kitchen management can only serve this menu if chosen by all the diners at the table
Tuscan Cuisine
Variety of liver, raviolo stuffed with sweet onions
Fried eggs, Cinta Senese special bacon and asparagus
Pappardelle with Chianina beef ragout
The pigeon: breast rosé and legs stuffed with its liver
Dessert at your choice
90 per person
Information for our clients
We are sorry to inform our customers that our kitchen management can only serve this menu if chosen by all the diners at the table
Winter menu of our restaurant Alle Murate
January 19, 2011
A la carte Menu
Appetizer
Stewed octopus with mashed potatoes 23 €
Foie gras, poached egg and anchovy sauce 26 €
Vegetarian appetizer: crudités, new olive oil and vegetables soup 26 €
Prosciutto del Casentino from our butcher Simone Fracassi 28 €
First Courses
Celery soup with scallops 25 €
Black cabbage and potatoes soup with Cantucci biscuits 24 €
Pumpkin purée with chestnuts 23 €
Spaghettoni Benedetto Cavalieri “all’ Amatriciana” 25 €
Tortelli filled with broccoli and stewed cuttlefish sauce 26 €
Traditional Neapolitan “pasta mista” with mixed fish 30 €
Pappardelle with Chianina beef ragout 25 €
Fish Main Courses
Cod fish, chickpeas pancake, mild paprika and crispy pepper 35 €
Sea-bass roulade filled with bread, raisins, orange and Pecorino 35 €
Stone-bass fillet, red beet root, Savoy cabbage and capers 35 €
Meat Main Courses
The lamb: baked leg, braised shoulder and fried chop 35 €
Roast chine of pork with plums sauce, cucumber tartare 35 €
The pigeon: breast rosé and legs stuffed with its liver 35 €
Our interpretation of Fiorentina T-bone steak 55 €
Tasting Menu
The most original expressions of our cuisine and the best ways
of discovering them: every day we propose a careful selection
of dishes from the menu , always closely linked to Italian traditions.
This menu, based on perfumes and flavours
interpreted by Giovanna, follows the threads of this tradition.
90,00 per person
Information for our clients
We are sorry to inform our customers that our kitchen management can only serve this menu if chosen by all the diners at the table
Tuscan Cuisine
Prosciutto del Casentino from our butcher Simone Fracassi
Black cabbage and potatoes soup with traditional Cantucci biscuits
Pappardelle with Chianina beef ragout
The pigeon: breast rosé and legs stuffed with its liver
Bavarian-cream with coffee, nuts biscuits and liquorice sauce
90,00 per person
Information for our clients
We are sorry to inform our customers that our kitchen management can only serve this menu if chosen by all the diners at the table
to make a reservation:
silvia@allemurate.it
tel. +39 (0)55 240618
S. Valentine dinner in Florence
January 17, 2011
Restaurant “Alle Murate”
14 February 2011
MENU
Asparagus soup with scallops
Hand made tortelli stuffed with salmon, anchovies and dill sauce
Veal chop in a crust of almonds, mild mustard sauce,
turnip flan and tempura of cauliflower
Sacher Torte (chocolate cake) with red beet roots jam,
grappa syrup and crispy red beet roots
Coffee and petits fours
70 euro per person
To make a reservation:
silvia@allemurate.it
tel. +39 (0)55 240618
here is the website of the restaurant>>
Osteria del Caffè Italiano Menu New Year’s Eve
November 21, 2010
San Silvester Menu at Osteria
Capon broth with traditional passatelli pasta made with Parmigiano cheese
Potatoes and porcini mushroom soufflè
Tortelli stuffed with ricotta cheese and spinach – lamb ragout sauce
Debonned roasted duck, orange flavor
turnip tops with wine sauce
Cannellini beans with extravergin olive oil
Roasted Cetica’s potatoes
Traditional “zampone” pork leg and lentils
Dessert: “Zuppa inglese”
Chocolates variations
Price: 95 €
to make a reservation:
tel. + 39 (0)55 289368
email: info@caffeitaliano.it
New Year’s Dinner in Florence
November 9, 2010
Restaurant Alle Murate
Dinner of 31st December 2010
Welcome appetizer
Sicilian red prawns tartare
ginger, lime and parsley sauce. Crispy celeriac
White Zolfini soup with scallops
and pistachio powder from Bronte
Hand made tortelli filled with burrata cheese and cuttlefish ragout
turnip sauce and sepia waffle
Orange salad
with pastry wafer and Nubia red garlic mild sauce
Roast beef with white truffle
broccoli puree and hand made paprika bread
Pears with saffron stuffed with chocolate mousse
sweet wine with anise and cinnamon
Coffee and petits fours
180 € per person
(a spumante bottle included)
Ristorante Alle Murate
Via del Proconsolo 16/r
50122 Firenze
silvia@allemurate.it
tel. +39 (0)55 240618
Italian restaurant in Florence “Alle Murate”
November 7, 2010
Winter menu of the Restaurant Alle Murate in Florence.
Appetizer
Cod fish fillet, cherry tomatoes, fresh oregano 23 €
Foie gras, poached egg and anchovy sauce 28 €
Alle Murate Royal Deluxe Hamburger
whith Chianina I.G.P., potatoes-bread and avocado mayonnaise 28 €
Prosciutto del Casentino from our butcher Simone Fracassi 26 €
First Courses
Swiss chards soup with cuttlefish 23 €
Spelt and borlotti beans soup with grilled Tuscan pecorino 24 €
Pumpkin purée with chestnuts 23 €
Spaghettoni Benedetto Cavalieri “alla carbonara” 25 €
Tortelli filled with leeks, cabbage and Cinta Senese pork sauce 26 €
Traditional Neapolitan “pasta mista” with mixed fish 30 €
Pappardelle with duck ragout 25 €
Fish Main Courses
Stewed octopus with mashed potatoes 30 €
Monk fish wrapped with bacon, sweet-and sour red onions 35 €
Roast stone-bass fillet, red beet root, Savoy cabbage with raisins and pine seeds 35 €
Meat Main Courses
The lamb: baked leg, braised shoulder and fried chop 35 €
Fried veal chop “alla milanese” with capers sauce 35 €
The pigeon: breast rosé and legs stuffed with its liver 35 €
Our interpretation of Fiorentina T-bone steak 55 €
Tasting Menu
The most original expressions of our cuisine and the best ways of discovering them: every day we propose a careful selection of dishes from the menu , always closely linked to Italian traditions.
This menu, based on perfumes and flavours interpreted by Giovanna, follows the threads of this tradition.
90 € per person.
Tuscan Cuisine
Prosciutto del Casentino from our butcher Simone Fracassi
Spelt and borlotti beans soup with grilled Tuscan pecorino
Pappardelle with duck ragout
The pigeon: breast rosé and legs stuffed with its liver
Bavarian-cream with coffee, nuts biscuits and liquorice sauce
90 € per person
To make a reservation:
silvia@allemurate.it
Tel. +39 (0)55 240618
Spring Summer Menu Alle Murate Restaurant in Florence
May 3, 2010
Spring Summer 2010 Menu of our restaurant in Florence:
HORS D’OEUVRES
- Raw scampi, cucumbers tartare with dill
- Eggplants flan with ricotta and caramelized cherry tomatoes
- Liver paté with Vin Santo wine, dried plums and crispy sage
- Prosciutto del Casentino, from our butcher Simone Fracassi
FIRST COURSES
- Fresh broad beans soup with Pecorino cheese and crunchy bread
- Sea bass soup with asparagus
- Chickpeas and lettuce soup with stewed cuttlefish
- Spaghettoni Benedetto Cavalieri “alla carbonara”
- Hand made tortelli stuffed with fresh peas, tomatoes and basil sauce
- Trecce from Gragnano with cod fish and sweet pepper sauce
- Pappardelle with duck ragout
FISH COURSES
- Squids stuffed with violet potatoes and pesto sauce
- Monk fish wrapped in Cinta Senese bacon with sweet red onions
- Stone-bass fillet in a crust of zucchini with tomatoes sauce and thyme
MEAT COURSES
- The lamb: baked leg, braised shoulder and fried chop
- Fried veal chop, white asparagus and capers sauce
- The pigeon: breast rosé and legs stuffed with its liver
- Our interpretation of Fiorentina T-bone steak
TASTING MENU
The most original expressions of our cuisine and the best ways of discovering them: every day we propose a careful selection of dishes from the menu , always closely linked to Italian traditions.
This menu, based on perfumes and flavours interpreted by Giovanna, follows the threads of this tradition.
TUSCAN CUISINE
- Prosciutto del Casentino, from our butcher Simone Fracassi
- Fresh broad beans soup with Pecorino cheese and crunchy bread
- Pappardelle with duck ragout
- The pigeon: breast rosé and legs stuffed with its liver
- Bavarian-cream with coffee and liquorice sauce
To make a reservation or for some information please ask to Silvia@allemurate.it
You can also call to +39 (0) 55 240618
More about Dante Alighieri’s frescoes>>
Frommer’s review
January 28, 2010
Frommer’s Review
Osteria del Caffè Italiano – Florence
Soft illumination, soft jazz, and soft pastels rule in this trendy spot owned by Chef Umberto Montano. Alle Murate was one of the first places in the city to experiment with nouvelle cuisine. It tries, however, to balance cucina creativa with traditional Tuscan techniques and dishes.(…)
Read more: http://www.frommers.com/destinations/florence/D53854.html#ixzz0drEbCezJ
Valentine’s dinner in Florence in a romantic restaurant
January 21, 2010
Treat your loved one on a romantic dinner on February 14th, Valentine’s Day!
Out to dinner with your girlfriend or boyfriend in Florence, Italy.
S. Valentino 14 Febbraio 2010 Menu
Stewed baby squid with broccoli and traditional beans
Hand made tortelli stuffed with prawns, turnip sauce
Braised Chianina beef cheek and “gnocchi” with ginger
“Mille-feuille” with pomegranate cream and chocolate jelly
Coffee and petits fours
Wines
Perlaia Vermentino ’08 (Az. Bruni)
Chianti Classico Cortevecchia Riserva ’06 (Fattoria Le Corti)
Moscato D’Asti (Saracco)
Price: 80,00 euro per person.
Ristorante Alle Murate (in the center of Florence, near the Duomo and Palazzo Vecchio)
Via del Proconsolo 16/r
Tel. +39 (0)55240618
Reviews on Tripadvisor:
Beautiful evening
Rated 5.0 out of 5.0 By A TripAdvisor Member – Sep 30, 2009
We wanted to experience fine dining in Florence and the concierge at The Excelsior made us a reservation here. We were not disappointed. The food, the service, the ambiance, the frescos…..EXCELLENT!! It wasn’t cheap but worth every penny.
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Osteria del Caffe Italiano winter menu
December 7, 2009
The most original expressions of our cuisine and the best way of discovering them: every day we propose carefully selected dishes from the menù that are closely linked to fiorentine traditions. This menu, based on similar traditional schemes, is designed to aid appreciation of the scents and flavours interpreted by our chef Andrea.
A’ la carte
Hors d’oeuvres
Tasting of salami and mixed pickles from Tuscan farms 12 euro
Selection of Tuscan “Crostini” made with soprassata, lardo from Colonnata, stewed chicken liver, cannellini white beans, cherry tomatoes and basil 9 euro
Selection of Tuscan cheese with sweet chutneys 11 euro
Parma ham 11 euro
Tripe “Florentine style”, with tomatoes and parmesan. Crunchy Tuscan bread with new olive oil 11 euro
Buffalo mozzarella from Falciano del Massico 200g 11 euro
“ “ with tomatoes and basil 12 euro
“ “ with Parma ham 14 euro
Soup and pasta dishes
Ribollita 10 euro
Savoy cabbage and lentils soup 10 euro
Pumpkin purée with chicory 10 euro
Polenta with mushrooms and parmesan cheese 10 euro
Tagliatelle with duck ragout 12 euro
Fusilli with sausage and white onions sauce 12 euro
Ravioli stuffed with potatoes, pecorino sauce and thyme 13 euro
Traditional lasagna with meat sauce 13 euro
Main courses
Stewed and grilled mixed season vegetables 15 euro
Selection of vegetable flans and baked endives 15 euro
Aubergines “timbale” with parmesan sauce 15 euro
Stewed lamb with Sicilian honey from Zagara flowers 16 euro
Braised lamb offal: liver, hart and lung 16 euro
Pickled chicken breast with lemon, garlic and rosemary; season vegetables 16 euro
Stewed beef with Chianti Classico wine and mashed potatoes 16 euro
Shin of veal with crispy potatoes and garlic sauce 16 euro
Boiled meats with green sauce, mixed pickles and hot Cremona mustard 20 euro
Wood fire grilled specialties
T-bone Florentine steak, white beans, roast potatoes and season vegetables at Kilo 50 euro
Grilled beef fillet, or beef fillet with balsamic vinegar 22 euro
Our traditional beef “Tagliata” with green salad 18 euro
Mixed meat en brochette with grilled vegetables 16 euro
Roast baby chicken from Valdarno with potatoes 16 euro
Side dishes
Mixed salad; mashed potatoes; roast potatoes 7 euro
Stewed vegetables, grilled vegetables, white beans with olive oil or with tomatoes sauce 8 euro
A Tuscan taste
Tasting of Tuscan salami
Ribollita
Ravioli stuffed with potatoes, mature pecorino cheese and thyme sauce
Braised beef with Chianti Classico wine and mashed potatoes
Tiramisù
50,00 euro per person
for booking and reservation: + 39 (0) 55 289080