{"id":1587,"date":"2018-11-21T13:12:08","date_gmt":"2018-11-21T13:12:08","guid":{"rendered":"https:\/\/www.enotecaristorantefuoripiazza.it\/menu-di-stagione-ristorante-chianti-cucina-toscana\/"},"modified":"2026-08-10T16:19:36","modified_gmt":"2026-08-10T14:19:36","slug":"cooking-philosophy-restaurant-chianti-tuscany-fuoripiazza","status":"publish","type":"page","link":"https:\/\/www.enotecaristorantefuoripiazza.it\/en\/cooking-philosophy-restaurant-chianti-tuscany-fuoripiazza\/","title":{"rendered":"Our Cooking Philosophy"},"content":{"rendered":"

FRESH, SEASONAL, AND PACKED WITH FLAVOUR<\/h1>\n<\/div>
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At Fuoripiazza, we take our inspiration from seasonal produce, the core ethos of all Italian cooking. During the chilly winters, you will be greeted by the appetising scents of bean soup redolent with kale; crackling roast pork; and luxurious scatterings of shaved white truffle.<\/p>\n

As spring buds, the ingredients become more delicate; asparagus, broad beans, tiny new-season zucchini, and purple artichokes so fresh we serve them raw, sliced on a mandoline and dressed only with bright green extra-virgin olive oil and shaved parmesan.<\/p>\n

Summer brings bright, rich flavours, tomatoes popping with sweetness, beef carpaccio, peaches dripping with mouthwatering juice, and prized black truffles. In autumn, the colours deepen to russet and gold, the crimson of pomegranate seeds and the ochre of pumpkin gnocchi.<\/p>\n<\/div>

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OUR SPECIALITY – STARTER<\/h4>\n<\/div>

DIFFERENT KIND OF HOMEMADE TOPPING ON TOASTED BREAD
\n6,00<\/p>\n

CHICKEN LIVER PATE\u2019 WITH WALNUTS BREAD
\nAND REDUCTION OF SWEET WINE
\n7,00<\/p>\n

BOILED TONGUE \u201cCARPACCIO\u201d WITH CARAMELIZED ONIONS
\nAND GREEN SAUCE
\n8,00<\/p>\n

OUR SELECTION OF SALAMI AND HAM
\n11,00<\/p>\n<\/div>

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CHEESE<\/h4>\n<\/div>

FOUR DIFFERENT CHEESE WITH HOMEMADE MUSTARD
\n11,00<\/p>\n<\/div>

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FIRST COURSE<\/h4>\n<\/div>

SPAGHETTI WITH HOMEMADE TOMATO SAUCE “POMAROLA”
\n11,00<\/p>\n

RICOTTA AND SPINACH RAVIOLI WITH MEAT SAUCE
\n13,00<\/p>\n

CHIANTI CLASSICO RISOTTO WITH CRISPY HAM
\n14,00<\/p>\n

CAROB FLOUR PAPPARDELLE WITH ROE DEER SAUCE
\n14,00<\/p>\n

TAGLIATELLE WITH FRESH PORCINI
\n15,00<\/p>\n<\/div>

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MAIN COURSE<\/h4>\n<\/div>

THINLY SLICED COLD PORK LOIN WITH TUNA, MAYONNAISE AND CAPER SAUCE
\n15,00<\/p>\n

OVEN-FRIED BONELESS CHICKEN WITH CORN FLOUR, SALAD AND HOMEMADE KETCHUP
\n15,00<\/p>\n

TRADITIONAL SPICY STEW BEEF COOKED IN RED WINE AND BLACK PEPPER
\n15,00<\/p>\n<\/div>

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OUR GRILL<\/h4>\n<\/div>

GRILLED SLICED BEEF WITH OLIVE OIL, ROSMARY
\n19,00<\/p>\n

GRILLED SLICED BEEF WITH \u201cLARD\u201d FROM COLONNATA
\n19,00<\/p>\n

BEEF STEAK ON THE GRILL \u201cFIORENTINA\u201d STYLE
\n49,00\/kg<\/p>\n<\/div>

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SALADS AND HOT VEGETABLES<\/h4>\n<\/div>

BOILED WHITE BEANS
\n4,00<\/p>\n

GREEN SALAD, TOMATO AND CAROTS
\n4,00<\/p>\n

BAKED VEGETABLES
\n4,00<\/p>\n

ROAST POTATOES
\n4,00<\/p>\n

SAUT\u00c9ED VEGTABLES
\n4,00<\/p>\n<\/div>

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DESSERT<\/h4>\n<\/div>

VANILLA ICE CREAM WITH HOMEMADE FRUIT IN SYRUP
\n6.00<\/p>\n

HOMEMADE CANTUCCINI BISCUITS WITH SWEET WINE VIN SANTO
\n7.00<\/p>\n

\u00a0\u00a0 CANTUCCINI BISCUIT\u00a0 SEMIFREDDO WITH SWEET WINE VIN SANTO REDUCTION
\n7.00<\/p>\n

SPONGE CAKE MARINATED WITH RUM AND ICE CREAM (gluten free)
\n7.00<\/p>\n

APPLE PIE WITH ICE CREAM
\n7,00<\/p>\n

PANNA COTTA WITH HOMEMADE TOPPING
\n7,00<\/p>\n

TIRAMISU\u2019
\n7,00<\/p>\n<\/div>

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DAILY SPECIALITIES<\/span><\/h2>\n<\/div>

Our delicious daily a la carte menu<\/span><\/p>\n<\/div>

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LEARN MORE ><\/span><\/a><\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1434,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"100-width.php","meta":{"footnotes":""},"class_list":["post-1587","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nOur Cooking Philosophy - Ristorante Enoteca Fuoripiazza<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.enotecaristorantefuoripiazza.it\/en\/cooking-philosophy-restaurant-chianti-tuscany-fuoripiazza\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Our Cooking Philosophy - Ristorante Enoteca Fuoripiazza\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.enotecaristorantefuoripiazza.it\/en\/cooking-philosophy-restaurant-chianti-tuscany-fuoripiazza\/\" \/>\n<meta property=\"og:site_name\" content=\"Ristorante Enoteca Fuoripiazza\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/EnotecaFuoripiazza\/\" \/>\n<meta property=\"article:modified_time\" content=\"2026-08-10T14:19:36+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.enotecaristorantefuoripiazza.it\/wp-content\/uploads\/2018\/11\/tartufi-degustazioni-fuoripiazza-ristorante-enoteca-greve-chianti-cucina-toscana-bistecca-tartufo-firenze-chianti-classico.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"1281\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"9 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.enotecaristorantefuoripiazza.it\\\/en\\\/cooking-philosophy-restaurant-chianti-tuscany-fuoripiazza\\\/\",\"url\":\"https:\\\/\\\/www.enotecaristorantefuoripiazza.it\\\/en\\\/cooking-philosophy-restaurant-chianti-tuscany-fuoripiazza\\\/\",\"name\":\"Our Cooking Philosophy - 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