Fabrizio Angilella, helped by Eleonora and Pierdavide, is a highly experienced chef and shows all his love of cooking and quality products in his platters, often using the raw materials - all organic vegetables, olive oil and wine - from the family farm in the Chianti. You can start off with a Farmer’s Appetiser composed of Panzanella (bread salad), or toasted croutons, tripe salad, sheep’s cheese with honey and nuts, or a Grand Platter with Tuscan ham and salamis, fennel salami, lard and fresh and seasoned pecorino cheese, accompanied by fruit mustard or the large Harbour Crouton in a mussels soup. These are followed by traditional Tuscan dishes like the Amiata style acqua cotta (soup), tomato bread soup, Tortello stuffed with ricotta and spinach in sage flavoured butter, Pappardelle pasta in wild boar sauce or with Boletus mushrooms, or even specialities like the Tagliolini pasta with cod and a chickpea sauce or asparagus with slivers of goat’s cheese. The second courses come starring really top quality Florentine T-bone steaks otherwise there is sliced fillet of steak in an emulsion of Morellino wine, salted cod Leghorn style with chickpeas, Faraglione octopus cooked in its own water with herbs and potatoes and a wonderful Parmigiana with products from the organic vegetable garden.
You can end your meal with desserts like apple tart, chocolate cake, white pudding or home made ice cream.
The wine list pays close attention to Tuscan products but also includes many Italian wines, especially whites.
Ristorante Vecchio Cancello
A delightful, friendly and intimate family-run venue, completed by a small but charming courtyard with ceramic mosaics, and an excellent cuisine with dishes that range between Tuscan and Italian cooking and seafood.
- Type of kitchen: Toscana, Mediterranea, Pesce
- Category: Ristorante
- Average price €.: Fino a €. 25
- Opened: Lunedì, Martedì, Mercoledì, Giovedì, Venerdì, Sabato
- Address: Via Guelfa, 138r
- Phone number: 055 494234 CHIAMA ORA
- e-mail: email@example.com
- Outer space: No