The Restaurant in Passo dei Pecorai
The restaurant in Passo dei Pecorai is managed by Casprini's since 1913 without interruption. Five generations followed one other preparing tipical Florentine dishes with exlusive recipes. Among the cookers they worked here, there is Mr Guido Samorini. Creator of torta-della-nonna. Mom Ann had prvilege to be his prefered "student". For all these reasons this plase is a important part of the traditional Florentine cooking art.
Our Restaurant consists in two dining rooms. The front room, in "Old Florentine Kitchen Style" (see pic on right), and the banquet hall (right pic) with shelves containing 500 hundred different Chianti wine bottles.
In summer you can dine in the back garden (garden on april 2003: and august 2003, 'half view' because shadow from the grape trees), but remember to take a sweater with you for chilly evenings.
Our menus are based on the best dishes of the traditional Chianti regional cuisine with some modern adaptations. Along with some little secrets, we just go to the heart of taste following the changing of seasons. The "pappardelle al cinghiale" (broad noodles with wild boar sauce) are served in the summer with a rabbit sauce as well as pumpkin "gnocchi" are substituted by gnocchimade of artichoke or asparagus. Lamb and pork are served in the winter only. We do not use genetically modified products and whenever possible we use guaranteed products, raw materials exclusively organic and most important, local and Italian products!
You shouldn't miss our delicious 'porcini sott'olio' (boletus in olive oil) or mixed mushrooms made with an exclusive recipe keeping all their flavour and freshness. Taste also our artichokes or fennel in oil. Among the first courses we recommend the "pappardelle" with boar or rabbit sauce, the "true" Florentine crepes and truffled "ravioli" in a mushroom cream. As to the second course, our speciality for almost a century has been the Florentine steak: to have the best results as to tenderness and taste we only choose high cuts off the loin and grill them on the flame of oak coal. Among the other dishes, we mention the 'grigliata al mattone' (meat grilled on hot bricks) and the Tuscan mixed fried meat of chicken, lamb and rabbit. Finally, do not miss Anna's pastries: her well known 'tiramisù' and locally traditional almond cookies, that she also makes with orange marmalade or chocolate, with pine-seeds and other original versions. .
The menu is available online in pdf format. About desserts: what you read on menu it's just standard desserts, What you usually and always can find here but as mentioned, we follow the seasons and during some periods there is also "the bongo" (profitterol), the "millefoglie", the "torta della nonna", home-made ice-cream, fruit cake, pine-nuts cake, apple-cake and much more.
For Communion, Confirmation, Weddings, Banquets. Open next page.
Openining: 12:00-14:30 19:00-21:30 winter, 12:00-14:30 19:00-22:00 Summer (June, July, Aug.)
Restaurant is closed on Wednesday
Page: 1 2