THE IL RISTORO ANTICA SCUDERIA RESTAURANT
Typical cuisine counts, as does tradition. But a desire to experiment, to create, to exalt the excellence of Tuscan gastronomy are also essential.
We do so with menus that always follow the natural rhythms of the seasons, to offer you the best at any time of year.
We change menus every six weeks and every menu centers on the best ingredients Tuscany has to offer – or on other Italian territorial excellences: only extra virgin olive oil, only Carnaroli rice, only Paolo Parisi’s eggs.
We believe that locating the right producers, and cultivating relationships based on trust, is the key to quality.
THE PLEASURE OF GENUINITY
Dining is also a trip back through time to discover pleasures we believed were lost, the flavors of an ancient tradition. One of our specialties is fresh pasta, handmade like in our grandmothers’ time. And the only secrets are quality flour, freshly-laid eggs, and the skill of the pasta-maker. The paper-thin, hand-rolled sheet of dough is shaped into cases for filled pastas or tagliolini, pici, and wide pappardelle noodles that hold the sauce to delight the palate.
All the ingredients are seasoned by our imagination and enhanced by innovative cooking techniques that keep the flavors intact, in menu entries suspended between tradition and contemporaneity, between time-honored raw materials and modern knowhow. It is a continuing journey in search of perfection, made of the simple gestures that our kitchen brigade repeats day after day with passion and determination, experimenting new mixes and matches.
A harmonious menu aligned with contemporary taste – plus impeccable preparation and plating – are accompanied by a wine list featuring the top Italian and French labels. A thick cut, a brush of oil, glowing coals. What could be better than a grilled T-bone. But if you prefer a pizza, here at Ristoro L’Antica Scuderia we bake it in our Valoriani wood-fired oven to exalt the fragrance of the dough and magical toppings proposed by our pizza chef.
A thick cut, a brush of oil, glowing coals. What could be better than a grilled T-bone?
Our grill chef is Daniele. Classic Fiorentina T-bones, tagliate sliced steak, fillets and sirloins – and cockerels – are his specialties. His grill is in our garden, where guests enjoy the pleasures of dining against a backdrop of olive groves and vineyards.
Daniele, what are the secrets of perfect results at the grill?
“First of all, the quality of the meats and poultry. Ristoro l’Antica Scuderia buys from only a few suppliers, with whom it has established relationships of absolute trust that ensure that its meats are the best cuts from different animals of different sizes and ages.
Then, the meat must be at room temperature. Another important factor is the heat of the fire, which must cook but not burn; and
finally, the charcoal, which gives the meat an unmistakable aroma and flavor.”
A REAL WOOD FIRED OVEN
THIS IS OUR SECRET TOGETHER WITH THE BEST INGREDIENTS
NOT YOUR USUAL PIZZA!
And if you just do not want to give up the pizza, here at Ristoro L’Antica Scuderia we bake it in our Valoriani wood-fired oven to exalt the fragrance of the dough and magical toppings proposed by our pizza chef.
La Scuderia di Passignano srl - C.F/P.IVA: 05834840489 - REA: Fi- 578889 - Cap. soc: euro 40.000 i.v.
+39 055 8071623 +39 055 8071957 +39 335 8252669