Fiorfiore offers a cuisine that is traditional and sophisticated at once.
The menu proposed by chef Carlo Grimaldi varies from season to season, to enhance dishes with the season’s products and to provide the best possible combinations.
We make our own pasta and our own desserts. We use truffles, a noble ingredient of our Umbria, and Cinta Senese salami, from free-range piglets raised in our farming business.
Of course, we only use extra-virgin olive oil and wine from organic farming, produced at the winery located only 200 metres away from the restaurant and where guests can learn more about our production techniques and taste all our wines.
Fennel cream, black waffle
Marinated beef, celeriac mousse, frisee salad
Filled with colfiorito potatoes, caciotta cheese, cannellini beans cream
Cottòra beans, leeks, cardoncelli mushrooms
HOMEMADE CINTA SENESE CURED MEATS
Selection of “Cinta Senese” cured meats, hot flat bread
HOMEMADE CINTA SENESE HAM
Our home made “Cinta Senese” ham
Zander fish, cinta senese bacon
Cheese, pepper, lemon, truffle
Frigitelli peppers cream, cinta senese sausage, cacio cavallo cheese flakes
Pheasant, parmigiano cheese fondue, porcini mushrooms
Beet, taleggio cheese, horseradish, beer crumble
68° slowly oily cooked, potatoes cream,
saffron threads and broccoli
Veal cooked at low temperature, “ghiotta” traditional saucetwenty euros
Sesame saucesixteen euros
CHICKENIn three cookings, red peppers cream
Almond panure, herbs, broccoli cream
Wide selection of cheeses
Small selection of cheeses
Raisin, pine nuts
Yellow pumpkin, saboy cabbage
Ricotta cheese, chocolate, tangerine gel, pistachio sponge
PEAR SOUS VIDE
Dark chocolate cream with pink pepper, honey jelly, sour orange
Licorice, mascarpone curd, anise crumble
Cinnamon, chestnut puree, cooked must droplets
Persimmon, grapes jam, amaretto crumble