Among the specialties of the Girodibacco Osteria restaurant, the choreographic Appetizer of the Chef stands out, an accurate selection of Tuscan and national products. Among the first courses, Cenci alla PerBacco, fresh pasta produced in the laboratory of Girodibacco and served with tomato, ricotta of Battipaglia and mushrooms. Always very appreciated are our second courses of meat, including the Bistecca Fiorentina and typical dishes of the place, beautiful to see and enjoy, such as Cafaggiolese, a fragrant beef Tagliata braised in lively fire and served with the vegetables in which it is cooked, and the Giglio Fiorentino, a vertically battened and baked steak. To end on a sweet note, the fantasy of the kitchen team is expressed every day in a different way on seasonal themes (and not only) of refined pastries. The Chef suggests for every dessert a pairing with a special liqueur wine.
