Montestigliano’s restaurant brings you the most wonderful, mouth-watering flavours of Tuscan cuisine. Our priorities are seasonal, high-quality, homemade specialities.
Montestigliano’s restaurant menu changes regularly and our brilliant, young chef Pierluigi will no doubt take you through a tasting experience that you will never forget.
For starters: on top of characteristic bruschetta and mixed platters of local cured meats, we always add some delicious seasonal dishes to the menu.
First courses: our strength lies in fresh homemade pastas, especially pici, ravioli and gnocchi.
Second courses: choose between a melt-in-the-mouth Florentine steak, a traditional tagliata, a warming beef stew or thinly sliced veal, among many others. Vegetarian options are of course always available.
Our desserts change regularly and the chef often comes up with an original, delicious surprise. Expect things like, classic Vin Santo and cantucci, tiramisu, panna cotta and much more. All made from scratch of course, that’s a given for us!
We always have vegetarian, vegan, gluten and nut free options available. If you have an allergy, please do let us know, we would be more than happy to accomodate your needs.
And finally, enjoy!
See our recipe of the month below, try it at home and tag us on Instagram or Facebook:
Recipe of the month
Tuscan Ribollita Bread Soup
Ribollita (literally re-boiled) is a flavoursome traditional Tuscan bread soup that dates as far back as medieval times. A true symbol of typical Tuscan cuisine, it is greatly appreciated all over the world. Often referred to as a simple “peasant soup”, today Ribollita is much more than just a soup and is always prepared with great love and care. The ingredients, although seemingly poor and simple, are very carefully selected and brought together as if a piece of art. An abundant drizzle of our fresh Montestigliano Tuscan extra virgin olive oil is the perfect final ingredient to bring out all the delicious flavours.
This great classic, rooted in Tuscan rural traditions boasts a number of different recipes and we would like to propose one of its oldest and most authentic. So here it is, Ribollita according to the much celebrated and loved Italian food connoisseur Pellegrino Artusi.
Preparation and cooking time:
250g day-old Tuscan bread
300g dried Cannellini beans
1 bunch of Cavolo Nero/Kale
1/4 Savoy cabbage
1 bunch of chard
2 celery stalks
2 x canned peeled tomatoes
Extra virgin olive oil
Salt and pepper
How to prepare this Tuscan Ribollita bread soup
Boil the beans in two litres of water, after being soaked for 8 hours or overnight.
Chop the onion and sauté with a drizzle of olive oil in a deep pot, best if terracotta.
Cut the Cavolo Nero, cabbage, chard, leek, potatoes, carrots, courgettes, celery and tomatoes into large chunks.
Add the chopped vegetables to the onion and leave to cook slowly for around 10 minutes.
Add the bean cooking water.
Blend half the beans and add both whole and blended beans to the mix.
Add salt and pepper to taste and let simmer on a low heat fora round two hours.
Add the bread, cut into small cubes, and combine well, let boil for another 10 minutes.
Reheat for 10 minutes before serving the soup, if possible in terracotta bowls, with a fresh drizzle of Montestigliano extra virgin olive oil and a couple of slices of fresh Tuscan bread.