Discover Our Menu Inspired by Traditional Florentine Cuisine
At Trattoria da ì Coco Filippo, we serve classic Tuscan dishes prepared with fresh ingredients, artisanal cured meats, and selected truffles. From truffle crostini to Bistecca alla Fiorentina, each item is designed to enhance the genuine flavors of our land.
Appetizers
-
Traditional Florentine chicken liver crostini
Toasted country bread spread with classic Tuscan chicken liver pâté, a rustic Florentine staple. -
Crostone with stracchino and sausage
Warm, creamy stracchino and savory sausage on grilled bread for a comforting start. -
Traditional Tuscan cured meats
A curated assortment of regional specialties: prosciutto, salami, and other local delicacies. -
Tuscan Prosciutto and chicken liver crostini
A classic pairing of savory dry-cured ham and our signature chicken liver pâté. -
“Finocchiona” Sbriciolona
Traditional aromatic salami flavored with fennel seeds, known for its crumbly texture. -
“Sbriciolona” with truffle
A Tuscan classic enhanced by the elegant scent of seasonal truffles. -
Crostone with beans and truffle
Creamy cannellini beans on toasted bread finished with shaved fresh truffle. -
Crostone with gorgonzola, walnuts, mascarpone and fresh truffle
Rich gorgonzola and mascarpone cream, crunchy walnuts, and shaved fresh truffle. -
Crostone with stracchino and truffle
Silky stracchino cheese meets aromatic truffle in a simple, refined Tuscan favorite. -
“Coco” mixed appetizer (min. 2 people)
A generous tasting board featuring a seasonal selection of our finest appetizers.
First Courses
-
Ribollita
A comforting, slow-simmered classic with black cabbage, seasonal vegetables, and rustic bread. -
Penne with spicy Lampredotto
The icon of Florentine street food reimagined as a rich, gently spicy pasta dish. -
Penne strascicate
Pasta sautéed in the pan with a slow-cooked meat sauce, red wine, and aromatics. -
Pici with “Rosticciana” (pork ribs)
Rustic hand-rolled pasta paired with the deep, smoky flavors of braised pork ribs. -
Pappardelle with Grandma’s rabbit sauce
A delicate and savory sauce of rabbit braised slowly, just like at home. -
Taglierini with fresh asparagus, Casentino pancetta and pistachio
A perfect balance between the sweetness of asparagus and the savoriness of local pancetta. -
Pappardelle with wild boar *
Rich and gamey sauce, slow-braised to achieve a unique tenderness. -
Pici with wood pigeon ragù *
An ancient game preparation with a bold and authentic Tuscan character. -
“Maremmani” on pecorino fondue, Valdichiana guanciale and fresh truffle
Silky pecorino cheese fondue, crispy guanciale, and the aroma of fresh truffle. -
Pici with mountain ham, shallots and fresh truffle
Balanced notes of savory ham, sweet shallots, and fresh truffle fragrance. -
Taglierini with fresh truffle
Simple and elegant, designed to highlight the full aroma of fresh truffle.
Main Courses
-
Bistecca alla Fiorentina (rare only) – min. 1.2kg / 1.4kg
The iconic Tuscan steak, served traditionally rare to preserve its flavor and tenderness. -
Florentine rib steak (rare only) – min. 800 / 950g
A succulent rib cut, simply grilled to highlight the exceptional quality of the meat. -
Grilled beef fillet with fresh truffle (rare only)
A luxurious pairing of tender beef and aromatic seasonal truffle. -
Grilled beef fillet (rare only)
An extremely tender cut, enhanced by quick grilling over high heat. -
Chicken strips with fresh truffle
A light, fragrant, and comforting second course. -
Sliced beef (tagliata) with fresh truffle
Served rare and finished with Tuscan extra virgin olive oil and fresh truffle shavings. -
Sliced beef (tagliata) with Chianti Classico sauce
An elegant red wine glaze with an unmistakable Tuscan character. -
Chiantigiana-style Muscovy duck
Succulent meat slow-cooked for a rich, traditional flavor. -
Florentine “Fried and Re-cooked” Braciola
A Florentine memory: crispy on the outside and tender inside from the sauce. -
White wild boar stew with “toscanelle” olives by Coco Filippo *
A delicate and savory version that highlights the natural taste of the game. -
Peposo from Impruneta (D.O.P. Certified)
An ancient stew simmered in Chianti wine with bold black pepper notes. -
Florentine-style tripe
A rich and savory sauce, finished with a generous dusting of Parmesan cheese. -
Tasting of Tuscan and Sardinian pecorino with jam and honey
Fresh and aged pecorino cheeses paired with sweet contrasts.
Sides & Desserts
-
Sides of the day *
Fresh vegetables or local legumes, depending on the daily market. -
Homemade desserts of the day / Artisan gelato
Traditional desserts from our kitchen and handcrafted Italian gelato.
* In some dishes, due to availability and market needs, frozen ingredients may be used.
