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Tuscan cuisine
The characteristics of the cuisine are well defined: 1. To offer tuscan dishes and typical receipes which were used at the beginning of the last century, when the ancestor of "Il Profeta" was founded (see History & Tradition and the history of the name); 2. To suggest a menu of the day, which will be updated whenever the kitchen introduces new dishes because of the seasonal availability of our products (2-3 times a week). Particularly the soups (‘minestrone’, tomato pulp etc.) are exclusively prepared with fresh vegetables.
Among the appetisers excels the "CHEF'S TROLLEY", made of many "try outs" of fresh vegetables in a variety of preparations, and the TUSCAN APPETISER, with which the FINOCCHIONA (a typical pork product) and the tuscan crisp bread are served.
The "historic" first courses like the RIBOLLITA, the PASTA E FAGIOLI etc. are characteristic. The menu also offers fresh and filled pasta served in light and tasteful sauces.
Beyond the "traditional" dishes, like the FLORENTINE TRIPE and the BOILED MEET IN GREEN SAUCE, fresh fish (i.e. the INZIMINO), beef (i.e. the T-BONE STEAK and the CHOPPED BACON OF COLONNATA), veal (i.e. the OSSOBUCO), game (i.e. WILD BOAR À LA MAREMMANA) and many vegetarian dishes.
The cakes are all strictly home made: among them the "SOUP OF THE PROPHET" and "PEARS IN CHIANTI" are highlights, tastes of a more than twenty years old tradition.
The continuity and the rigorous selection of the ingredients, done so that the dishes still maintain their genuine tastes, make "Il Profeta" a must for those who love good food.
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