The process of maturation of meat – best known as frollatura in Italian – helps the flesh to become more tender, tastier and more digestible. The cut of the steak gains a higher degree of softness and develops unique flavours. By using HIGH QUALITY products only, we are able to achieve REMARKABLE results with our meat dishes.

THE MARBLING OF MEAT

It’s a particular characteristic of meat that denotes the distribution of fat inside the muscular tissue. The flesh may show a veined texture similar to marble – hence the so-called marbling of meat – depending on the quality and the way in which the fat infiltrates into the nerve fibres. The well distributed fat melts down during the cooking, giving more taste, fragrance and softness to the meat. The level of marbling goes from 1 to 5.

HOW IS THE COOKING?

To help you better appreciate our selected meats, we do not ask you how they are cooked but we decide the type of cooking based on the organoleptic characteristics of the animal.

CHIANINA STEAK SPECIALTIES IN DIFFERENT LEVEL OF MATURATIONS

Chianina Steak (Minimum Cut 1kg)

18/24 months old female young beef. 50 days of medium maturation. An intense and strong flavoured meat, tasting fragrant and delicate. Scents of cereals and hay. Very sweet fat. Quite tender when cut. Level of marbling 2.

30 days of maturation 6,40/hg

60 days of maturation 6,90/hg

90 days of maturation 7,40/hg

120 days of maturation 7,90/hg

Incrocio Wagyu/Scotland (Minimum Cut 1.2 kg)

9,50/hg
5/6 year old cow with a sweet and delicate flavour, with a generous layer of fat that makes it tender and tasty. Average Maturation 75 days.

—–

Rubia Gallega Spain (Minimum Cut 1,7 kg)

9,50/hg
From 90 to 120 months old aged cow. 120 days of medium maturation. Its unique and palate-filling taste makes Rubia Gallega steak one of the most prized types of meat in the world. Scents of corn, turnips and carrots. Creamy and golden fat. Very much tender when cut. Level of marbling 3

——

Maori Black Angus – Ireland (Minimum Cut 1 kg )

8,20/hg
40/50 months old neutered ox. A much sapid, strong and full-bodied flavoured meat, with tasty and orange-coloured fat. Level of marbling 1.

——

QUEEN OF THE ALPS steak – Austria (minimum Cut 1 kg )

7.70/hg
5/6-year-old cow, a cross between Pezzata Rossa and Brunalpina and other native breeds of the Alps.Average aging 70 days.Alpine pasture gives the meat a sweetish, balanced flavor. Very tender when cut. Marbling level 2.

——

Bavarian Simmental – Germany (Minimum Cut 1 kg)

7,60/hg
40/60 months old cow. 120 days of medium maturation. A strong, aromatic, full-bodied flavoured meat. Scents of wildfowl and toasted cocoa. Extremely sweet fat. Succulent flesh, tender when cut. Level of marbling 4.

—–

FRIESIAN HOLSTEIN – HOLLAND (minimum Cut 1 kg )

7.60/hg
Cow 40/60 months. Average maturation 90 days.Meat with delicate, suave flavor. Hints of frasca grass given by Dutch pastures. Very delicate fat.Very tender when cut. Marbling level 2.

——

Baltic BlackBerry – Lithuania (minimum Cut 1 kg)

7,50/hg
cow 36/60 months. Avarage maturation 60 days. Flesh with a round and delicate flavour. Hints of cereals. Small Flat. Level of marbling 2

——

HEREFORD – IRLANDA (minimum Cut 1,2 kg)

7,50/hg
Fresh-scented meat,with intense and heady flavor. Very tender when cut with a medium-low degree of marbling.

——

Prussian – Poland (Minimum Cut 1 kg)

7,30/hg
50 months old cow. 60 days of medium maturation.The Meat have harmonious flavor, with chees and mais smell. Very much tender when cut. Level of marbling 4.

——

Vacca of Chianina (Minimum Cut 1/1,2 kg)

7,50/hg
8-year-old cow. Matured for 75 days, it has a unique and unmistakable flavor, extremely rare to find, with notes reminiscent of lamb and game, a subtle bitterness, and a buttery exterior.

——

Scottona Tuscany (Minimum Cut 0.800 kg)

5,90/hg
Young cow 15/16 months. Average Maturation 30 days. Very tender meat, low in fat, with a delicate and soft flavor. Level of marbling 1

Discover our STEAK tasting menus!!

The tasting menu chosen is intended for the entire table

* Chianina Vertical Tasting *

for groups (+4 people)

A tour to discover our local Chianina PGI certified meat, personally selected from neighboring farms to offer you all the taste and authenticity of our land!
3 maturations: 30-60-90 days, a unique experience!

Side dishes included – drinks not included

* International Meat Tasting *

for groups (+4 people)

A tour to discover the flavors of the world through our selection of meats.

DELICATE TASTE
Baltic Mora (Lithuania), Holstein Friesian (Holland),
Prussian Heifer (Poland)
DISTINCT TASTE
Queen of the Alps (Austria), Bavarian Simmental (Austria),
Wagyu cross (Scotland)
INTENSE TASTE
Black Angus Maori (New Zealand), Hereford (Ireland),
Rubia Gallega (Spain)

Side dishes included – drinks not included

Discover our COMPLETE menus!!

The tasting menu chosen is intended for the entire table

* Chianino menu *

(+2 people)

Chianina meatballs ripened with tomato

Salty carpaccio of matured Chianina

Pici with white Chianina ragù

Sliced Chianina steak (60 days of maturation) with grilled potatoes

Tuscan tiramisu

Drinks not included

* International Menu *

(+2 people)

Black Angus Maori tartare (New Zealand)

Japan Wagyu carpaccio

Gnocchi with Rubia Gallega ragù (Spain)

Tagliata of Prussian Manza steak (Poland) matured for 50 days with grilled onions

Red fruit cheesecake

Drinks not included

Starters

Gran Podere
Selection of mixed local cold cuts, mixed bruschetta and much more!!!
(recommended for 2 people)
25

Chianina Pizzaiola
16

Selection of Grigio Brado cold cuts
15

Pecorino and Grana fondue with fresh seasonal truffles
15

Selection of local cheeses
12

Raw dishes

Seared Wagyu carpaccio (Japan)
25

Marinated Black Angus Maori carpaccio (New Zealand)
16

Salted Chianina carpaccio
15

Rubia Gallega tartare (Spain)
18

Black Angus Maori tartare (New Zealand)
16

Chianina tartare
15

Carpaccio tasting
20

Tartare tasting
18

Our carpaccios are always accompanied by a citrus fruit salad.
All our tartares are accompanied by caramelised onions, caper flowers and Syrah mayonnaise.

First courses

(All pasta is homemade and rolled by hand)

Pici pasta with cheese, pepper, lemon zest and matured Chianina beef tartare
15

Caramelle pasta stuffed with ricotta and fresh seasonal truffles
15

Tortelli stuffed with duck, Parmesan cream and crispy pancetta
14

Gnocchi with Rubia Gallega (Spain) ragù
14

Tagliatelle with white Chianina beef ragù
13

Pici all’Aglione della Valdichiana
12

Chianina beef tagliata

Chianina picanha has a firm texture with a layer of fat that guarantees juiciness and flavour to the meat

Fresh seasonal truffle
24

Syrah and red fruit sauce
22

Caramelised onions and Parmesan cream
22

Grigio Brado lard
22

Green pepper, rosemary
20

Chianina beef fillet

Fresh seasonal truffle
27

Syrah and red fruit sauce
25

Caramelised onions and Parmesan cream
25

Wild Grey Lard
25

Green Pepper and Rosemary
23

Main courses

WAGYU steak (Japan)
recommended portion 100g
40/hg

Rubia Gallega fillet 200g
29

Barbecued pigeon
24

Grilled duck breast
19

Side dishes

Pickled vegetables
6

Fennel au gratin
6

Seasonal herbs
6

Beans al Fiasco
5

Grilled potatoes
5

Grilled onions
5

Homemade Desserts

All our desserts are fresh and homemade

Selection of Local Cheeses
12

Cantucci and Vinsanto del contadino
7

Tuscan Tiramisu
6

Ricotta Cake with Red Berries
6

Dark chocolate mousse with hazelnut centre
6

Citrus panna cotta
6

Apple Delight with Vanilla Cream
6

Fresh Seasonal Fruit
5

Drinks

Water
2

House wine 0.75 (Sangiovese Toscano)
15

Wines by the glass

House wine by the glass (Sangiovese Toscano)
5

Syrah Cortona (young)
Rosso Montepulciano
6

Syrah Cortona (full-bodied)
Nobile Montepulciano
Chianti Classico
7

Chianti Classico Riserva
Rosso Montalcino
8

Brunello Montalcino
15

Vermentino Bianco Toscano
6

Syrah Cortona Rosato
6

Bollicina Blanc de Blancs – Chardonnay – Vergnes FRANCE
6

CRAFT BEER
AZ.AGR. LA LUPPOLAIA (AR)

Belgian Blond 0.33L
6

Belgian Rossa double malt 0.33L
7

Belgian Blond 0.75L
10
Belgian Rosso Doppio Malto 0.75L
13

Bottled drinks 0.33

Coca Cola
3

Coca Cola Zero
3

Fanta
3

RECOARO sparkling water
3

ALLERGENI

WE INFORM OUR CUSTOMERS THAT ALL THE FOOD AND BEVERAGE THAT ARE PREPARED AND SUPPLIED IN THIS RESTAURANT MAY CONTAIN INGREDIENTS OR ADJUVANTS CONSIDERED AS ALLERGENS.
List of ingredients and adjuvants considered as allergens according to regulation No 1169/2011 of the European parlia- ment annex II. Substances and products causing allergies or intolerances: 1. Cereals containing gluten and products thereof (wheat, rye, barley, oats, spelt, kamut) – 2. Crustaceans and products thereof – 3. Eggs and products thereof – 4. Fish and products thereof – 5. Peanuts and products thereof – 6. Soybeans and products thereof – 7. Milk and products thereof – 8. Nuts and products thereof (almonds, hazelnuts, walnuts, cashew nuts, pecan nuts, Brazil nuts, pistachio nuts, macadamia nuts) – 9. Celery and products thereof – 10. Mustard and products thereof – 11. Sesame seeds and products thereof – 12. Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg – 13. Lupin and products thereof – 14. Molluscs and products thereof.
ONE OF OUR EMPLOYEES WILL BE AT YOUR DISPOSAL TO GIVE YOU ANY EXTRA SUPPORT OR INFOMRATION, INCLUDING SHOWING THE PROPER DOCUMENTATION SUCH AS OPERATING INSTRUCTIONS, RECIPE BOOK, LABELLING OF RAW MATERIALS.

Via Lauretana, 957 – Camucia (AR)

Tel. 0575 628 50

Cover and table service charge € 2,50

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The World of Steak

THE LEVEL OF MATURATION OF MEAT