Autumn starters include the salami of Cinta Senese pork. This pork, with the advent of mass consumption, had disappeared from memory. Now, thanks to patient and responsible breeders, we can rediscover the taste of the meat from animals that live outdoors. The meat is processed with modern techniques of slaughtering and curing.

• Stuffed chicken neck with senese sauce
• Tuscan Salami with crostini
• Senese Salami of cinta pork
• Finocchiona (fenel seeds salami) with fresh pecorino dressed with truffle oil

The autumn flavours bring with them the smell of the forest, the traditions related to the fruits of the harvest and the products matured by the warm summer sun such as mushrooms, creamy pumpkins, vegetables the more representative element of the cold seasons: the white cabbage white.

• Farro soup with black cabbage
• Cappellacci filled with pumpkin and dressed with sage-and-butter or meat sauce
• Vecchia Osteria tagliolini dressed with bacon, onion and walnuts
• Handmade pici with sausage and porcini mushrooms

The Vecchia Osteria offers you unique dishes such as the roasted lamb, from locally breeded animals, boned and prepared with those herbs that give it special its special taste. The tasty cut-steak is always available in the menu and on reservation Gianluigi offers the typical T-bone Fiorentina steak which can only come from the Chianina cattle.
A proposal for refined and demanding palates is the salama da sugo from Ferrara, a long seasoning sausage (one year at least), served on sweet mashed potatoes.

• Roasted lamb with wild herbs
• Pot roasted beef dressed with Chianti sauce, almonds and pine nuts
• Stewed wild boar dressed with sweet-and-soar sauce

According to the seasonality of products, the Vecchia Osteria offers you the possibility to compose vegetarian dishes combining different types of vegetables. Diced mix vegetables, cannellini beans, mushrooms, fennel are also very good side dishes to pair with the main course you selected.

• Season diced vegetables
• Sautéed piattellini beans with sage, garlic and pepper in grains
• Stuffed and grated mushrooms  
• Fennel with butter

The range of cheeses offered by the Vecchia Osteria varies during the year as suppliers - producers follow the natural reproductive cycles of their herds.
Autumn is a period of reproduction, and sheep and goats’ milk used to feed the new birth permits to produce the ricotta cheese and the excellent pecorini (sheep-milk cheese) and the rich selection of caprini (goat-milk cheese).

• Vecchia Osteria delizia with cream and syrup peaches
• Tenerina, deep chocolate cake
• Panna cotta with wild berries or melted chocolate on top
• Walnuts biscuits