Speciality
and
imagination
are the
two key
ingredients
in this
natural
cuisine
that
uses
mainly
carefully
selected
meats
but is
complemented
by the
variety
of
refined
and
imaginative
dishes.
Below
are some
examples
of our
dishes.
The
dishes
marked
with the
symbol
can be
prepared
with
gluten-free
foods.
Unusual
Starters
Taleggio
cheese
and
bolitus
mushroom
flan
Artichoke
tart
with
gorgonzola
sauce
Aubergine
spring
rolls
Pear and
gorgonzola
skewers
with
honey
Burrata
cheese
with
basil
pesto
and
tomato
Potato
and
mushroom
“Pearl”
Red
chicory
and
potato
flan on
a
pecorino
cheese
and
saffron
fondue
False
thistle
“parmigiana”
(baked
aubergine
and
mozzarella
slices)
with "Marzolino"
truffle
Soups
Bean
soup
with
‘Lardo
di
Colonnata’
(cured
pork fat
strips)
Barley
and
vegetable
soup
Lentil
soup
“Ribollita”
(vegetables
and
bread
with
Olive
oil
soup)
Unusual
Pasta
Spelt
bringoli
pasta
with
zucchine,
pine
nuts and
Pecorino
cheese
Coccio
potato
tortelli
(mini
tomatoes,
“lardo
di
colonnata”
and
Pecorino
di fossa
cheese)
Red
chicory
trofie
(twisted
pasta),
bacon,
saffron
and
flakes
of
Parmesan
cheese
“Marzolino”
truffle
agnellotti
Ravioli
with
white
Chianina
beef
sauce
Taglioni
del Re (asparagus,
bolitus
mushrooms
and
truffle)
Seconds
Courses
Carpaccio
(thin
slices
of raw
beef)
with
Grana
cheese
flakes
and
truffle
Tuscan
tripe
Duck
breast
with
fennel
flowers
“Nobile
di
Montepulciano”
Beef
fillet
Beef
fillet
with
truffle
or with
bolitus
mushroom
“Fiorentina”
steak
Thinly
sliced
beef
with
rosemary
and
peppercorns
Lamb
chops
Side
Orders
Mixed
fry
seletion
Grilled
bolitus
mushrooms
Coccio
beans
“Paltone”
potatoes
Fried
artichokes
Desserts
Dark
chocolate
soufflet
Yoghurt
mousse
with
strawberry
sauce
Carrot
and
almond
cake
with
dark
chocolate
Chocolate
ice-cream
cake
with
raspberry
coulisse
Ice-cream
cake
with
caramel
Via N. Aggiunti 83, 52037 Sansepolcro (AR) - Tel. +39 0575.741468 - sara@alcoccio.com - P.I. 02280200540
