Nolita Restaurant Menù
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Nolita Restaurant Florence
Something To Starts.
Tuscan Salumi with crostini
Tuscan cured meats with crouton seasoned with liver pate, sausage and stracchino cheese.
Vegetable Flan on Cheese Cream
Seasonal vegetable flan with pecorino cheese cream
Smoked Marlin Carpaccio
Smoked Fish Marlin carpaccio with aragula & lime
Bresaola with Parmesan & Salad
Beef Bresaola with aragula and parmeasan cheese.
Unforgettable Pasta.
Mugellana Potato Tortello*
Potato Pasta Tortello topped with Tuscan beef sauce
Carrettiera Pennette
Pasta with tomato, garlic, spicy pepper and parsley
Seafood Risotto *
Risotto with seafood (squid, mussels, shrimps, clams)
Norcina Potato Gnocchetti*
Potatoes gnocchi trouffle flavored with sausage
Our Main Course.
Served with a side dish to chose
Beef Tagliata
Sliced beef steak with black pepper and rosemary
Curry Chicken
Curry Chicken, potatoes and steam basmati rice
Grenobloise Seabass Fillet*
Seabass fish fillet with capers and lemon sauce
Her Highness la Fiorentina
Fiorentina steak.
Add extra side
Gourmet Pinsa.
36 hours leavened
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 digestible, light and crunchy
Pinsa Italia*
36 hours leavened Pinsa with mozzarella cheese, cherry tomatoes and basil.
Pinsa Crudo*
36 hours leavened Pinsa with raw ham, Tuscan cheese stracchino, cherry tomatoes and basil
Pinsa Norcino*
36 hours leavened Pinsa with, melted Tuscan cheese “Pecorino”, pork sausage and sliced fresh tomato
Pinsa Seafood*
36 hours leavened Pinsa with Tuscan cheese stracchino, seafood ((squid, mussels, shrimps, clams) and cherry tomatoes
Desserts. € 5
Seasonal Fruits. € 5
*Frozen Products
Service fee per person € 2
Please check the list of allergens at the restaurant
