“La Fornace De ‘Medici” restaurant has a menu focused on the genuineness of zero-kilometre products and the excellence of Tuscan products, and Chef Giuseppe Frabetti uses the most advanced cooking techniques to enhance the flavours. From the menu we recommend the Tris di Chianina, the Terrina di Fegatini with jellied vin santo and fruit salad, the Potatoes Pici cooked in Sangiovese wine and Cacio cheese, the Verna wheat pappardelle with duck bolognese, the Verna wheat ravioli stuffed with “Pappa al Pomodoro” soup with Pecorino Crosta Fiorita.

At the restaurant La Fornace de ‘Medici, among the second courses not to be missed, we have: Baked guinea fowl with roasted potatoes, fried Tagliata di Chianina and the inevitable Florentine steak. The desserts are all homemade, a very tasty Tiramisu, the Pudding de ‘Medici, an ancient recipe revisited, Winston Churchill’s chocolate cigars, two flavoured with gianduia chocolate and two with dark rum.

Wines from the restaurant La Fornace de ‘Medici

The wine list expertly studied by the owner Guido after years of careful selection includes both the great Tuscan excellences and small emerging companies of great quality. Numerous events are organized on the theme of wine, and it’s fair to say that it is one of the restaurant’s strengths.