THE INSPIRATION for our menu

Marco and Peppe, of Sicilian and Campanian descent respectively, have studied a culinary path with a contemporary twist, combining their decades of experience in Tuscany and the traditions of their roots.

The a la carte menu is the perfect combination of past and present-the result is a culinary experience based on the combination of the celebration of food and high-quality, zero-mile products.

TO START

BORGO SANTA LUCIA (GF) ⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯

Luciana style Octopus with parsley cream

TOSCANO ⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯

Platter of “Tozzetti” charcuterie and Podere Sant’Anna pecorino cheeses

TRICOLORE (V) ⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯

Pappa al pomodoro with basil and Parmesan cheese.

LO SCRIGNO (GF-V) ⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯

65° egg, potato foam and slices of fresh Casole d'Elsa truffle

LE PASTE & ZUPPE

CHIEDI A NOI (Ask the team)

Chef's soup of the day

LAGOTTO (V) ⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯

Homemade tagliolini with fresh Casole d’Elsa truffle.

L’ITALIANO (VG) ⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯

Spaghettone Pastificio Leonessa with tomato sauce and basil.

SIENA-ROMA (V) ⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯

Pici pasta with cheese and pepper.

EMILIANA ⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯

Homemade classic bolognese lasagna

TO CONTINUE

IL FUNGO INNAMORATO (GF-V) ⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯

Potato foam and sautéed mushrooms.

LA MELANZANA “FUJUTA” (GF-V) ⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯

Pumpkin parmigiana, with pecorino sauce.

CHICCHIRICHì (GF) ⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯

Chicken breast cooked at low temperatures, with green pepper sauce.

BONA CICCIA (GF) ⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯

Prussian heifer steak ( bred in Italy, dry aged for 45 days) (min. 2 pax)

ACCANTO

Green salad (GF-VG) ⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯

Roast potatoes (GF-VG) ⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯

French fries (GF-VG) ⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯

Cannellini beans in olive oil (GF-VG) ⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯

TO FINISH

GiraMisù (Nostra specialità) (GF-V) ⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯

Savoiardi, Sicilian mascarpone and ricotta cream, Neapolitan mocha coffee and cocoa.

BUDINO (GF-V) ⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯

Pannacotta with dark chocolate sauce.

CANTUCCI E VINSANTO (V) ⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯

Homemade almond cantucci with Vinsanto del Chianti.

COME LA NONNA (V) ⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯

Shortcrust pastry tartlet with custard and toasted pine nuts.

IL GIOIELLO (GF-VG) ⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯

Selection of gelati and sorbet by Gelateria di Castellina.

(V) vegetarian (VG) vegan (GF) gluten-free

Prices in euros - VAT included

Coperto 5 euro p.p

(filtered carbonated or natural water and our sourdough bread)

Reservations at Carato

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