There is a moment, as soon as you enter I’Tuscani, when everything stops. Maybe it’s the smell of the embers mingling in the air, or the warm light gliding over the rough wooden tables. Maybe it’s the look in the eyes of those who greet you, as sincere as an old friend. Whatever it is, it comes upon you like a good memory. And it never leaves you again.
Behind this magic are Enrico ( pictured) and Alberto and Barbara, two men and a woman who chose to do things the way they used to be done: with respect, passion, and truth. They took the heart of Tuscany, put it on a plate and then waited for people to feel it.
Dishes that tell who we are
I’Tuscani is not the restaurant that changes to follow trends. It is the one that evolves to deepen the identity of a land. And today, its solid roots are joined by new gastronomic proposals that surprise without betraying.
Prominent on the new menu are:
- Lampredotto meatballs, an homage to the Florentine fifth quarter, flavorful and soft in a sauce that tastes of memory.
- The Midollo served with Tartare, an explosion of flavor, for those seeking the true, innovative flavor of Tuscan osterias.
- The tartare with San Miniato white truffle, elegant, intense, a perfect balance of raw material and refinement.
- And then, of course, again and againthesteaks: from the Chianina breed, but also from Simmenthal, Irish,Scottona, Fassona, Maremmana, and other international selections, chosen one by one, matured with care, cooked to the right point. Each steak has its own character, like people. And every cut has a story.
The Super Tuscani Tagliere, crostoni with livers, grilled vegetables, local wines, homemade sauces… every detail of the menu speaks the language of the land, with a firm and affectionate accent. As well as fruits ofthe earth from rigorously selected, certified producers with qualities of proven excellence that make thedining experience at I’Tuscani exceptional and certainly not reproducible .
These are often PAT-Products Traditional Agribusiness of which the inentire production, thus achieving a twofold purpose: ofoffer customers rare products and at the same time support the producers who with their artisanal work preserve and hand down the traditions of the gastronomic heritage Tuscany and Italy.
There is nothing random about it. There is only identity.
More than a meal, an experience
“Authenticity, generosity and commitment. These are the values we have learned over time, a craft and a way of life that makes us happy by making people happy… through food.” they state.
At I’Tuscani you eat well, but not only that. One lives well. One listens, one laughs, one drinks slowly. One forgets the phone and remembers how good it is to feel like a guest, not a customer.
Credit also goes to the place, of course: the warm lights, the tables salvaged from boats, the smell of wood, the familiar energy. Good wine, too. But they give the real soul: Enrico , Alberto and Barbara, present without encroaching, passionate without ostentatious. Men who still believe in the human value of food.
I’Tuscani is not just a trattoria.
It is a way of being at the table. It is a Tuscany of meat, gravy, bread and wine.
It is a return. To what we were, and to what we deserve to be.
Come and find out …
I’TUSCANI
Piazza San Pancrazio, 2R
50123 Florence
IG: @ituscani
www.ituscani.com
