Nolita Restaurant





Savor an inspired menu for breakfast and dinner available at our styleish Nolita Space Restaurant, open daily for drinks and night caps. Nolita is the perfect restaurant for a business or a quick dinner with a rich gourmet proposal of italian cuisine, but also international, in an elegant and sober, bright and quiet environment. We believe in a good start to the day, during breakfast a buffet of wholesome, good quality food, will be offered: hot beverages, as well as fruit juice, some freshly squeezed. You can accompany your favourite drink with croissants, biscuits, homemade cake, jam, fresh bread, cereal, cold cuts and cheese, fruit, juice and salad vegetables.
Opening time
MONDAY - THURSDAY:
07:00 am – 10:00 pm
FRIDAY - SATURDAY
07:00 am – 11:00 pm
SUNDAY:
07:00 am – 10:00 pm

Something To Starts.
ham of Pratomagno.
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Mint flavored fried dough with cheese “Stracchino” and cured
ham of Pratomagno.
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Raw zucchini carpaccio with asparagus from Maremma and cheese “Pecorino” cheese of Pienza.
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Norcino’s cold cuts selection with Pecorino cheese from Mug- ello’s Farm.
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Bruschetta & Tuscan cheese with walnuts, pears and vinegar glaze.
Our Main Course.
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Sliced beef (Gr 200) - From Mugello region – served with wild rocket and Pachino cherry tomatoes.
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Beef burger - From Mugello region – chef style.
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Norcino’s selection mixed grilled (ribs, sausage, pork, beef).
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Fiorentina steak.
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Fish & chips with cod from the Tyrrhenian Sea and Mugello’s potatoes.
ADD EXTRAS : € 5
• Baked potatoes
• Fresh mixed salad
• French Fries
• Sautéed spinach
• Beans with olive oil
Unforgettable Pasta.
and wild sage.
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Home made gnudi with ricotta cheese from Casentino sautéed
with melted butter
and wild sage.
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Home made pappardella with Tuscan ragù sauce.
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Home made purple “gnocchetto” made with potatoes from Mugello and Pecorino cream cheese “ from Chianti region.
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Typical pasta of Siena with garlic from Val di Chiana and to- mato sauce.
Gourmet Pinsa.
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36 hours leavened Pinsa with Pratomagno cured ham, strac- chino Tuscan cheese and yellow, red and green cherry toma- toes.
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36 hours leavened Pinsa with Mugello’s potatoes, Pecorino Tuscan cheese “ and pulled beef & pork.
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36 hours leavened Pinsa with Mugello’s potatoes, creamed cod fish, Stracchino Tuscan cheese and red, green and yellow to- matoes.
What Pinsa is ?
La Pinsa, or Roman pizza has ancient origins too: it was born in ancient Rome. The term pinsa comes from the Latin “pinsere” that is to lengthen. In fact the typical pinsa has an elongated shape. The pinsa today: it is made with a mixture of flours, including rice and soy that have a high protein content and a low glycemic index. All this makes the Roman Pinsa di- gestible, light and crunchy.
Desserts.
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Warm heart bronwie with salty crumble.
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Apple tartlet with creamy ice cream.
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Strawberry and berries soup with chantilly cream.