La nostra cucina rispetta la tradizione toscana non tralasciando però la cucina di ricerca
Spaghetti alla chitarra: Form of spaghetti made with fresh pasta and prepared by hand Served with a sauce of fresh tomato and goat's cheese.
Crespelle: Stuffed fine pasta with a filling that varies according to season. Bechamel is added and the pasta is cooked au gratin in the oven.
Ribollita:Typical Florentine bean and cabbage soup. The main dressing is extra virgin olive oil from the Chianti hills.
Tomino: Formaggio bovino servito alla griglia con contorni di verdure, sempre grigliate.
Taglierini freschi al tartufo: This pasta is served just with butter and with black truffle from Umbria.
Cinghiale alla maremmana :Stew flavoured with juniper berries and wild fennel. The wild boar meat is marinated for about four days before being cooked.
Anatra all'arancia:
Florentine Renaissance dish. The breast of duck is gently braised and then cooked in orange juice.
Gallettino al mattone: Young cockerel split open and flattened onto the grill with a terracotta brick which helps to cook the meat evenly
Ristorante Il Fedino
Via Borromeo, 9 - San Casciano in Val di Pesa - Firenze - Italia
Telefono/Fax: +3955828612 info@ristoranteilfedino.it
Spaghetti alla chitarra: Form of spaghetti made with fresh pasta and prepared by hand Served with a sauce of fresh tomato and goat's cheese. 
Crespelle: Stuffed fine pasta with a filling that varies according to season. Bechamel is added and the pasta is cooked au gratin in the oven. 
Ribollita:Typical Florentine bean and cabbage soup. The main dressing is extra virgin olive oil from the Chianti hills. 
Tomino: Formaggio bovino servito alla griglia con contorni di verdure, sempre grigliate. 
Taglierini freschi al tartufo: This pasta is served just with butter and with black truffle from Umbria. 
Cinghiale alla maremmana :Stew flavoured with juniper berries and wild fennel. The wild boar meat is marinated for about four days before being cooked. 
Anatra all'arancia:
Gallettino al mattone: Young cockerel split open and flattened onto the grill with a terracotta brick which helps to cook the meat evenly