Francucci Ristorante

T-Bone Steak, served by weight.

House-baked natural bread with olive oil.

Rosemary focaccia with salt flakes and olive oil.

Sicilian Nocellara olives.

Chianina beef carpaccio with Vitello Tonnato.

Grilled octopus with sweet potato salad and tomato concassé.

Romaine lettuce hearts with Caesar dressing.

Buffalo mozzarella, Kumato tomatoes and avocado.

Penne in arrabbiata sauce.

Spaghetti with Pecorino, guanciale, egg yolk and pepper.

Penne with guanciale, prepared with vodka.

Pappardelle with white ragout made from Chianina beef.

Tagliolini with fresh truffle.

Spaghetti with deep-sea prawns and datterini tomato sauce.

Eggplant focaccia with buffalo mozzarella, olive oil and basil.

Pizza with mushrooms, peppers and Plockwurst salami.

Grilled lemon corn-fed chicken drumstick on roasted vegetables.

Grilled sea bream with herbs, sea salt and spinach.

Roasted vegetables with herbs.

Tiramisù in a terracotta bowl.

Yogurt-mascarpone cream with meringue crumble and forest berries.

Espresso with vanilla ice cream.