A menu inspired by Tuscan tradition

FLORENTINE STEAKS

TRUFFLE MENU

APPETIZERS

FIRST COURSES

FISH FIRST COURSES

TRADITIONAL SOUPS

MAIN COURSES

SECOND COURSES FISH

SIDE DISHES

BIG SALADS

DESSERT

Pasta with meat sauce in a patterned bowl on a countertop.
Plate of sliced meat on a bed of greens, on a patterned plate, set on a checkered tablecloth.
Sliced grilled steak on a decorative plate with sprig of rosemary and sea salt.

Selection of raw materials, seasonality and grill

 The Fuoco Toscano menu is born from a careful selection of raw materials, with particular attention to local provenance and seasonality, elements that guide the construction of each dish. Meats, vegetables, flours, and seasonings are chosen daily to ensure consistent quality and seasonality, keeping the menu dynamic yet always distinctive. Embers are the technical and symbolic fulcrum of the gastronomic offering: skillfully and expertly managed, the fire enhances the texture, aroma, and juiciness of the meats without altering their original flavor. On the restaurant menu in Florence, fire doesn't cover the ingredients but rather complements them, becoming a tool for enhancing their value, consistent with Tuscan tradition.

Appetizers, first courses, main courses and menu identity

 The menu is conceived as a comprehensive gastronomic journey, with each section interacting naturally with the others. Appetizers introduce local flavors through simple and distinctive preparations, first courses revisit traditional Tuscan shapes and sauces, while main courses represent the heart of the menu, showcasing the quality of the meats and precision cooking. The entire menu at Fuoco Toscano's Florence restaurant is designed to offer an authentic and balanced experience, aimed at those seeking a coherent cuisine rooted in the region and built on clear values such as respect for tradition, the importance of raw ingredients, and the culture of fire.

Bowl of soup with bread on a patterned saucer on a checkered tablecloth.