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.
SQUID
Fennel cream, black waffle
twelve euros
CARPACCIO
Marinated beef, celeriac mousse, frisee salad
eleven euros
SAVOY CABBAGE
Filled with colfiorito potatoes, caciotta cheese, cannellini beans cream
nine euros
MEATBALLS
Cottòra beans, leeks, cardoncelli mushrooms
ten euros
HOMEMADE CINTA SENESE CURED MEATS
Selection of “Cinta Senese” cured meats, hot flat bread
twelve euros
HOMEMADE CINTA SENESE HAM
Our home made “Cinta Senese” ham
thirteen euros
LENTILS
Zander fish, cinta senese bacon
eleven euros
STRANGOZZI
Cheese, pepper, lemon, truffle
twelve euros
CHITARRINI
Frigitelli peppers cream, cinta senese sausage, cacio cavallo cheese flakes
eleven euros
CAPPELLETTI
Pheasant, parmigiano cheese fondue, porcini mushrooms
fifteen euros
RISOTTO
Beet, taleggio cheese, horseradish, beer crumble
eleven euros
CODFISH
68° slowly oily cooked, potatoes cream,
saffron threads and broccoli
eighteen euros
FILLET
Veal cooked at low temperature, “ghiotta” traditional saucetwenty euros
BRAISED BEEF
Sesame saucesixteen euros
CHICKENIn three cookings, red peppers cream
seventeen euros
LAMB
Almond panure, herbs, broccoli cream
seventeen euros
CHEESE SELECTION
Wide selection of cheeses
thirteen euros
CHEESE SELECTION
Small selection of cheeses
eight euros
CHICORY
Chili pepper
four euros
ESCAROLE
Raisin, pine nuts
four euros
RED POTATOES
Rosemary
four euros
SOUFFLE’
Yellow pumpkin, saboy cabbage
six euros
TEGOLINO
Ricotta cheese, chocolate, tangerine gel, pistachio sponge
eight euros
PEAR SOUS VIDE
Dark chocolate cream with pink pepper, honey jelly, sour orange
seven euros
PARFAIT
Licorice, mascarpone curd, anise crumble
six euro
APPLES TARTE
Cinnamon, chestnut puree, cooked must droplets
eight euros
BAVAROIS
Persimmon, grapes jam, amaretto crumble
seven euros