Cucina Copia

Our menu offers modern dishes, inspired by historic Italian gastronomy. The A la Carte menu is available throughout lunch and dinner with an additional set lunch menu offered Monday to Friday excluding Public holidays.

Starters

  • Tasting of Tuscan cheeses
    with marmalade

    Pienza pecorino, Fossa pecorino, Chianti marzolino, caciotta, truffle caciotta, wine caciotta, erborinato senese

  • Tuscan croutons

  • Croutons with porcini mushrooms

  • Croutons with Colonnata,
    pistachios and honey

  • Tuscan raw ham and buffalo mozzarella

  • Tuscan raw ham and melon

  • Beans from Pratomagno “al Fiasco”

    (sage, garlic and olive oil)

  • Broad beans puree with stir fried chicory

  • Sweet Gorgonzola cheese with croutons
    of rye bread and Corbezzolo honey

  • Baked Tomino cheese
    with bread and figs compote

  • Tomatoes, buffalo mozzarella and basil

  • Raw zucchini in thin slices with pesto sauce,
    parmesan shavings and balsamic vinegar

Desserts

  • Warm apple pie with zabaione cream

  • Black chocolate flan with cream

  • Ice cream mousse of chestnuts
    with rum sauce

  • Hazelnut ice mousse with brittle

  • Pistachios ice cream mousse
    with caramel and grappa sauce

  • Liqueur-soaked sponge with a filling
    of cream and chocolate

  • Puff pastry with cream
    of mascarpone and strawberries

  • Red wine poached pear with vanilla ice-cream

  • Tiramisù

  • Home-made tart

  • Wild berries cheesecake

  • “Cantucci” and Vin Santo wine

  • Lemon sorbet

  • Fresh seasonal fruit in slices

  • Strawberries with vanilla
    ice-cream and Vin Santo wine

  • Pineapple

Main course

  • Baked lamb
    with roasted Colfiorito potatoes

  • Baked suckling pig served

    with roasted Colfiorito potatoes

  • Braised beef with
    Brunello wine and grilled potatoes

  • Veal rolls with creamy truffle sauce
    and roasted Colfiorito potatoes

  • Braised veal shank served in
    creamy sauce with baked rice Carnaroli dish

  • Rabbit “hunter’s style”
    with grilled potatoes

  • Meatballs stewed in tomato and
    peas sauce recommended by our chef

  • Slightly cooked thin beef in eggplant sauce,
    crispy spinach and pine nuts

  • Paper-thin slices of raw Chianina with
    rocket salad, sliver of ewe’s cheese
    and Chianti oil

  • Herbs and almonds crusted sliced
    chicken with potatoes purée

  • Chianina Beef steak tartare (180g)

  • Beef steak(400gr.) “alla Buttera” served
    with grilled potatoes

  • Grilled T-bone steak (1 kg approx.)
    served with rocked salad,
    tomatoes and grilled potatoes

  • Grilled fillet of beef
    with roasted Colfiorito potatoes

  • Grilled fillet of beef
    with apple and cinnamon

  • Grilled fillet of beef with Colonnata lard
    and black pepper with roasted Colfiorito potatoes

  • Rosemary scented sliced fillet of beef
    and roasted Cofiorito potatoes

Our menu offers modern dishes, inspired by historic Italian gastronomy. The A la Carte menu is available throughout lunch and dinner with an additional set lunch menu offered Monday to Friday excluding Public holidays.

Starters

  • Tasting of Tuscan cheeses
    with marmalade

    Pienza pecorino, Fossa pecorino, Chianti marzolino, caciotta, truffle caciotta, wine caciotta, erborinato senese

  • Tuscan croutons

  • Croutons with porcini mushrooms

  • Croutons with Colonnata,
    pistachios and honey

  • Tuscan raw ham and buffalo mozzarella

  • Tuscan raw ham and melon

  • Beans from Pratomagno “al Fiasco”

    (sage, garlic and olive oil)

  • Broad beans puree with stir fried chicory

  • Sweet Gorgonzola cheese with croutons
    of rye bread and Corbezzolo honey

  • Baked Tomino cheese
    with bread and figs compote

  • Tomatoes, buffalo mozzarella and basil

  • Raw zucchini in thin slices with pesto sauce,
    parmesan shavings and balsamic vinegar

Desserts

  • Warm apple pie with zabaione cream

  • Black chocolate flan with cream

  • Ice cream mousse of chestnuts
    with rum sauce

  • Hazelnut ice mousse with brittle

  • Pistachios ice cream mousse
    with caramel and grappa sauce

  • Liqueur-soaked sponge with a filling
    of cream and chocolate

  • Puff pastry with cream
    of mascarpone and strawberries

  • Red wine poached pear with vanilla ice-cream

  • Tiramisù

  • Home-made tart

  • Wild berries cheesecake

  • “Cantucci” and Vin Santo wine

  • Lemon sorbet

  • Fresh seasonal fruit in slices

  • Strawberries with vanilla
    ice-cream and Vin Santo wine

  • Pineapple

Main course

  • Baked lamb
    with roasted Colfiorito potatoes

  • Baked suckling pig served

    with roasted Colfiorito potatoes

  • Braised beef with
    Brunello wine and grilled potatoes

  • Veal rolls with creamy truffle sauce
    and roasted Colfiorito potatoes

  • Braised veal shank served in
    creamy sauce with baked rice Carnaroli dish

  • Rabbit “hunter’s style”
    with grilled potatoes

  • Meatballs stewed in tomato and
    peas sauce recommended by our chef

  • Slightly cooked thin beef in eggplant sauce,
    crispy spinach and pine nuts

  • Paper-thin slices of raw Chianina with
    rocket salad, sliver of ewe’s cheese
    and Chianti oil

  • Herbs and almonds crusted sliced
    chicken with potatoes purée

  • Chianina Beef steak tartare (180g)

  • Beef steak(400gr.) “alla Buttera” served
    with grilled potatoes

  • Grilled T-bone steak (1 kg approx.)
    served with rocked salad,
    tomatoes and grilled potatoes

  • Grilled fillet of beef
    with roasted Colfiorito potatoes

  • Grilled fillet of beef
    with apple and cinnamon

  • Grilled fillet of beef with Colonnata lard
    and black pepper with roasted Colfiorito potatoes

  • Rosemary scented sliced fillet of beef
    and roasted Cofiorito potatoes

Our menu offers modern dishes, inspired by historic Italian gastronomy. The A la Carte menu is available throughout lunch and dinner with an additional set lunch menu offered Monday to Friday excluding Public holidays.

Starters

  • Tasting of Tuscan cheeses
    with marmalade

    Pienza pecorino, Fossa pecorino, Chianti marzolino, caciotta, truffle caciotta, wine caciotta, erborinato senese

  • Tuscan croutons

  • Croutons with porcini mushrooms

  • Croutons with Colonnata,
    pistachios and honey

  • Tuscan raw ham and buffalo mozzarella

  • Tuscan raw ham and melon

  • Beans from Pratomagno “al Fiasco”

    (sage, garlic and olive oil)

  • Broad beans puree with stir fried chicory

  • Sweet Gorgonzola cheese with croutons
    of rye bread and Corbezzolo honey

  • Baked Tomino cheese
    with bread and figs compote

  • Tomatoes, buffalo mozzarella and basil

  • Raw zucchini in thin slices with pesto sauce,
    parmesan shavings and balsamic vinegar

Desserts

  • Warm apple pie with zabaione cream

  • Black chocolate flan with cream

  • Ice cream mousse of chestnuts
    with rum sauce

  • Hazelnut ice mousse with brittle

  • Pistachios ice cream mousse
    with caramel and grappa sauce

  • Liqueur-soaked sponge with a filling
    of cream and chocolate

  • Puff pastry with cream
    of mascarpone and strawberries

  • Red wine poached pear with vanilla ice-cream

  • Tiramisù

  • Home-made tart

  • Wild berries cheesecake

  • “Cantucci” and Vin Santo wine

  • Lemon sorbet

  • Fresh seasonal fruit in slices

  • Strawberries with vanilla
    ice-cream and Vin Santo wine

  • Pineapple

Main course

  • Baked lamb
    with roasted Colfiorito potatoes

  • Baked suckling pig served

    with roasted Colfiorito potatoes

  • Braised beef with
    Brunello wine and grilled potatoes

  • Veal rolls with creamy truffle sauce
    and roasted Colfiorito potatoes

  • Braised veal shank served in
    creamy sauce with baked rice Carnaroli dish

  • Rabbit “hunter’s style”
    with grilled potatoes

  • Meatballs stewed in tomato and
    peas sauce recommended by our chef

  • Slightly cooked thin beef in eggplant sauce,
    crispy spinach and pine nuts

  • Paper-thin slices of raw Chianina with
    rocket salad, sliver of ewe’s cheese
    and Chianti oil

  • Herbs and almonds crusted sliced
    chicken with potatoes purée

  • Chianina Beef steak tartare (180g)

  • Beef steak(400gr.) “alla Buttera” served
    with grilled potatoes

  • Grilled T-bone steak (1 kg approx.)
    served with rocked salad,
    tomatoes and grilled potatoes

  • Grilled fillet of beef
    with roasted Colfiorito potatoes

  • Grilled fillet of beef
    with apple and cinnamon

  • Grilled fillet of beef with Colonnata lard
    and black pepper with roasted Colfiorito potatoes

  • Rosemary scented sliced fillet of beef
    and roasted Cofiorito potatoes

Our menu offers modern dishes, inspired by historic Italian gastronomy. The A la Carte menu is available throughout lunch and dinner with an additional set lunch menu offered Monday to Friday excluding Public holidays.

Starters

  • Tasting of Tuscan cheeses
    with marmalade

    Pienza pecorino, Fossa pecorino, Chianti marzolino, caciotta, truffle caciotta, wine caciotta, erborinato senese

  • Tuscan croutons

  • Croutons with porcini mushrooms

  • Croutons with Colonnata,
    pistachios and honey

  • Tuscan raw ham and buffalo mozzarella

  • Tuscan raw ham and melon

  • Beans from Pratomagno “al Fiasco”

    (sage, garlic and olive oil)

  • Broad beans puree with stir fried chicory

  • Sweet Gorgonzola cheese with croutons
    of rye bread and Corbezzolo honey

  • Baked Tomino cheese
    with bread and figs compote

  • Tomatoes, buffalo mozzarella and basil

  • Raw zucchini in thin slices with pesto sauce,
    parmesan shavings and balsamic vinegar

Desserts

  • Warm apple pie with zabaione cream

  • Black chocolate flan with cream

  • Ice cream mousse of chestnuts
    with rum sauce

  • Hazelnut ice mousse with brittle

  • Pistachios ice cream mousse
    with caramel and grappa sauce

  • Liqueur-soaked sponge with a filling
    of cream and chocolate

  • Puff pastry with cream
    of mascarpone and strawberries

  • Red wine poached pear with vanilla ice-cream

  • Tiramisù

  • Home-made tart

  • Wild berries cheesecake

  • “Cantucci” and Vin Santo wine

  • Lemon sorbet

  • Fresh seasonal fruit in slices

  • Strawberries with vanilla
    ice-cream and Vin Santo wine

  • Pineapple

Main course

  • Baked lamb
    with roasted Colfiorito potatoes

  • Baked suckling pig served

    with roasted Colfiorito potatoes

  • Braised beef with
    Brunello wine and grilled potatoes

  • Veal rolls with creamy truffle sauce
    and roasted Colfiorito potatoes

  • Braised veal shank served in
    creamy sauce with baked rice Carnaroli dish

  • Rabbit “hunter’s style”
    with grilled potatoes

  • Meatballs stewed in tomato and
    peas sauce recommended by our chef

  • Slightly cooked thin beef in eggplant sauce,
    crispy spinach and pine nuts

  • Paper-thin slices of raw Chianina with
    rocket salad, sliver of ewe’s cheese
    and Chianti oil

  • Herbs and almonds crusted sliced
    chicken with potatoes purée

  • Chianina Beef steak tartare (180g)

  • Beef steak(400gr.) “alla Buttera” served
    with grilled potatoes

  • Grilled T-bone steak (1 kg approx.)
    served with rocked salad,
    tomatoes and grilled potatoes

  • Grilled fillet of beef
    with roasted Colfiorito potatoes

  • Grilled fillet of beef
    with apple and cinnamon

  • Grilled fillet of beef with Colonnata lard
    and black pepper with roasted Colfiorito potatoes

  • Rosemary scented sliced fillet of beef
    and roasted Cofiorito potatoes

We cater to various dietary restrictions and offer vegetarian and vegan options on any trading day, please contact us at least 24 hours prior to your booking and we will do our best to accommodate your request.

Our Producers

We believe that no dish can be better than its ingredients, and that the best ingredients are usually local.

Every day we make many decisions about what we eat and every one of our food choices has an ethical and environmental impact.

It is the best of coincidences that good food choices – those that are good for our land and people, for the environment, for the body and mind – are also delicious and enjoyable.

Food Philosophy

We believe that no dish can be better than its ingredients, and that the best ingredients are usually local. As great cooking starts with great ingredients, great ingredients start with great farmers.

Learn More