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- BARONE DI VILLAGRANDE
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- Risotto with seafood
- Cantucci toscani
- Cold cuts and salami
- Crustaceans
- Desserts
- Fish stew
- Florentina Steak
- Fruit pies and cream
- Grilled meat
- Hard cheese
- Linguine in squid ink
- Medium-aged cheeses
- Mixed fried fish
- Mussels
- Octopus salad
- Roast meat
- Sea bass
- Sliced beef
- Steamed fish Hors d'oeuvres
- Strudel
- Sushi-sashimi
- Tagliatelle with mushrooms
- Tartare-fish carpaccio
- Tuna fillet in pistachios crust
- Warm fish appetizers
- pork knuckle baked
- swordfish
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