A vast choice of dishes, from appetizers to desserts, of the greatest quality. Extremely fresh meats and fish and only in-season vegetables. All ingredients are carefully selected with the same attention we use in the selection of our suppliers. Now a widely known name, Ristorante Preludio’s cooking is always looking out for the new challenges posed by the constant evolution of the taste, trying to combine creativity and continuity and adjusting to the different seasons. Our large wine-cellar is constantly updated with the best vintages of the best labels.
Do not ask us which dish is our forte; we nurture the ambition of making each and every dish coming out of our kitchen a new and unique experience just as unique are our pastas and our confectionery, coming in shapes and designs you won’t find anywhere else. We’d be delighted to have you in our restaurant and show you the difference between Preludio and a restaurant.
OUR APPETIZERS
Appetizers’ fantasy
Codfish and salmon’s carpaccio ( sliced row meat) with polenta and mashed chichpea Norcia’s black truffle cheese fondue
Assorted game from norcia with a selection of cheeses and stewed vegetables
Compote of game puddings with raisin bread
Tuscan toast with black toppings (made with our typical bread)
Cup of wild boar’s carpaccio with spiced pears and black truffle
Aromatic salad with steamed scamorza cheese
Casket of vegetables with asparagus’s ends
OUR FIRST COURSES
Heart-shaped pasta with black truffle and cheese
Red beet-flavoured tagliatelle with asparagus’s ends and porcini mushrooms
Candy-shaped pasta with roma tomatoes and basil
Pyramid-shaped pasta with cuttlefish’s black, filled with cheeses in crayfish sauce
Plum gnocchi with speak with onion erbs and young pecorino cheese
Saffron-flavoured rice with porcini mushrooms and black truffle
Square-shaped whole wheat pasta with vegetable flavour and pecorino cheese’s flakes
Cock’s comb-shaped pasta with taleggio cheese and citrus
Hat-shaped pasta made with chickpea flour with radicchio salad with trevigiano’s sauce and fat from colonnata
Tortelli pasta with nettle flavour and pears in wild mushroom’s sauce
Malfatti pasta with ricotta cheese and black truffle-flavoured spinach
Linguine pasta prepared with Saracen corn, mushrooms and black truffle
Chestnut –flavoured tagliatelle pasta with swordfish and asparagus
Pici pasta (handmade spaghetti) with wild duck’s ragù
Cavatelli pasta with cuttlefish’s black flavour, crayfish and roma tomatoes
OUR SOUPS
Tuscan style mushrooms soup
Asparagus’s cream soup with toasts
Chickpea and fresh onion cream
OUR SECOND COURSES
Sliced tuscan steak with rosemary and green pepper
Sliced tuscan steak with mushrooms
Fillet mignon (pork) with bacon fat and plum
Wild duck’s breast with brunello wine and fat
Rabbit’s breast with rosemary and balsamic vinegar
Beef fillet “Rossini style” (duck’s patè, truffle and porto wine)
Guineafoul’s fan with juniper’s berries and vinsanto’s (sweet wine) steam
Duck’s medallions with honey and red hot pepper
Qualis filled with rigatino (tuscan bacon)
Bass’s fillet with orange and cooked vegetables
OUR SIDE DISHES
Potato loaf with rosemary
Grilled radicchio from treviso
Tied vegetables with speak
Season salad
Grilled vegetables
Tuscan beans
Cheese baskets with legumes’s salad
OUR DESSERTS
White chocolate and coconut pudding in apricot sauce
Chardonnay mousse with wildberries and blueberry sauce
Apple thumb in gianduia sauce
Chocolate symphony with warm dark chocolate sauce
Zuccotto with vanilla in egg flip sauce
Stewed fruit with chocolate sauce |
