Zuppiera Osteria Pitigliano

A simple salad made with fresh leafy greens. Lightly seasoned with olive oil and vinegar, it's perfect to start your meal. Enjoy the natural freshness and crisp texture of the vegetables.

Italian prosciutto, sliced to order. The fat melts in your mouth, releasing the rich aroma and saltiness of the aged meat. Perfect with wine.

An assortment of several types of Italian cured meats, such as prosciutto and salami. Enjoy the differences in flavor and texture depending on the cut and preparation method. Recommended as an appetizer to share with a group.

A Tuscan regional dish made by slowly simmering beef tripe (stomach) in tomato sauce until tender. It features the unique chewy texture of the offal and the gentle flavor of white beans that have absorbed the sauce. It's not gamey and is packed with umami.

Pork liver wrapped in caul fat and grilled over charcoal. The caul fat melts, preventing the liver from becoming dry and resulting in a juicy, rich flavor. The charcoal aroma whets the appetite.

A representative hearty vegetable soup of Italy. Seasonal vegetables and beans are simmered slowly to bring out their natural sweetness and umami. Its rustic, gentle flavor warms the body.

A regional dish from the Maremma area of Tuscany, meaning "cooked water." It's a soup with vegetables and tomatoes, containing bread and egg. As you break them down, you can enjoy a texture similar to risotto or rice porridge.

A soup with the sweetness of onions, enhanced with the savory flavors of sausage and pancetta. Finished with a swirl of egg, it becomes mellow and offers a rich depth of flavor.

A soup made by carefully straining several types of beans into a potage. It features the rich flavor and creamy texture of the beans, offering a simple yet robust taste. It's also recommended to dip bread in it.

A sour soup made with sauerkraut (fermented cabbage), eaten in regions like Friuli. The savory aroma of smoked prosciutto and the sweetness of beans perfectly match the cabbage's sourness for a unique flavor.

A rich soup with abundant gelatin, made by simmering various parts of pork (cheek, trotters, ears, etc.) with beans. Spiced with nutmeg and other spices, it has a hearty yet aromatic flavor.

A traditional Ligurian seafood soup. The tomato-based broth, infused with the essence of seafood, is strained and thickened with bread. It's a dish where you can fully savor the rich seafood extract.

A Tuscan home-style dish meaning "re-boiled." Vegetable and bean soup is simmered with bread and finished in the oven. It has the volume of a hearty soup, with the sweetness of vegetables and the thickness of bread integrated.

A thick, long pasta from Tuscany made with flour and water. It has a chewy texture similar to Japanese udon and a firm bite. The sauce clings well, and the wheat flavor intensifies with each chew.

Traditional handmade pasta from the Piedmont region. Made with plenty of egg yolks and cut thinly, it offers a rich flavor and delicate texture. It pairs exceptionally well with rich ingredients like butter and truffles.

Spaghetti made with high-quality dried pasta from the selected Italian manufacturer (FAERRA). Cooked al dente, it offers a firm texture and the aroma of wheat. It's a classic pasta that pairs well with various sauces.

Hokkaido's premium pork shoulder is slowly grilled over charcoal. It has a good balance of lean meat and fat, allowing you to enjoy the smoky aroma, natural sweetness, and juicy flavor of the pork.

Steak from Irish grass-fed beef, raised solely on pasture. It's lean meat with a rich, wild flavor and a satisfying chew. Finished with a smoky char from charcoal grilling.

A dish of charcoal-grilled New Zealand lamb. It has a mild gamey flavor and a tender, juicy texture. The charcoal aroma enhances the lamb's flavor.

This is charcoal-grilled guinea fowl, a bird from the pheasant family. It has a richer flavor than chicken, with a deep, yet not greasy, elegant taste. The skin is grilled to a crisp, while the meat remains moist.

Homemade Italian sausage flavored with herbs and spices. Grilling over charcoal makes the casing crisp and juicy meat juices burst out. Choose between pork or lamb.

Freshly caught seafood of the day, grilled over charcoal. The far-infrared effect of the charcoal makes the flesh tender and moist, while the skin becomes crispy and fragrant. Please ask your server about the type of fish available.

A dish of seasonal vegetables grilled over charcoal. Slow cooking concentrates the natural sweetness and umami of the vegetables. Perfect as a side dish or snack.

A lunch course including assorted appetizers, soup or pasta, dessert, and coffee. You can choose your preferred soup or pasta from daily specials or standard options.

A fulfilling lunch course that includes soup or pasta, as well as a main dish. Enjoy a full Italian course at an affordable price.

A luxurious lunch course where you can savor soup, pasta, and main dishes. Enjoy the chef's creations in a full course.

A representative dry sparkling wine of Italy. It features refreshing fruitiness and a light effervescence, perfect for toasts or appetizers.

Sparkling wine made using the secondary fermentation in the bottle, the same method as Champagne. Enjoy the fine bubbles and complex aroma from aging.

A representative Italian bitter liqueur. It has a unique bitterness and herbal aroma, and can be enjoyed refreshingly with soda or juice.

A very popular cocktail in Italy, made with Aperol, Prosecco, and soda. It features a vibrant orange color and a sweet and sour, light taste.

A drink made by mixing lemon liqueur from Southern Italy with soda. The refreshing sourness of lemon and the aroma of the peel cleanse your palate between bites.

A highball made with rare Italian whiskey. It features a splendid aroma and a smooth finish characteristic of Italy.

One of Italy's most beloved beers. Its clean, mild taste and balanced bitterness pair well with any dish.

Beer from Baladin, a leading craft beer company in Italy. Choose between the fruity "Nazionale" or the spicy "Rock'n'Roll."