Our Specialities

The food we serve is rooted in traditional tuscan cuisine, which we have re-interpreted and refined. The essential dishes on the menu can be found all year around, whereas truffle, mushroom and game dishes are seasonal.
Edy Piu’ Restaurant is renowned for its meat dishes which are grilled on a wide olive wood fired range, and one of the most famous dishes is the quintessentially Tuscan Florentine steak of Chianina beef. Another very special dish is the mixed grill of white meats and vegetables. We also prepare various types of pasta, ice creams and desserts in house. Every ingredient is fresh and of the highest good quality, and we have a fresh fruit and vegetables delivery every day.



Crostini are slices of toasted bread which are served with different toppings and sauces, for example chicken liver and capers, a traditional combination. Our mushroom salsa is also excellent, or even tomatoes and mozzarella, a modern combination inspired by Neopolitan cuisine.


Lardo has a sweet and spicy taste: it is fat from the pork belly, the whitest part of the fat, which is left to season with salt, pepper, rosemary and other herbs in marble bowls.
Colonnata is a famous town where Lardo is produced, which is situated amongst the marble caves of the Apuane Alps.


Perhaps the most famous traditional dish in Tuscany, it is prepared with simple ingredients: fresh vegetables and stale homemade bread which is left to soak in water and vinegar. Once the bread has been squeezed, it is mixed with tomatoes, cucumber, red onion, fresh basil and olive oil.

Main Courses


Spelt (known as farro in Italian) is boiled with sage, garlic and salt. Red beans called scritti or borlotti are cooked separately from the main dish.
In the meantime the chef prepares a base with garlic, sage, rosemary, a few slices of lardo (pork belly fat) or bacon and a spoon of tomato paste diluted with a bit of water. After that all the ingredients are mixed together with the spelt.


Fusilli (meaning twists) are a home-made pasta speciality which have a characteristic spiral shape. The type of pasta is served with a fresh tomato sauce cooked with garlic and fresh chili peppers, and a mix of aromatic herbs such as basil, chive, oregano, marjoram, thyme and parsley is added at the end.


Pappardelle is another type of pasta that we make in-house, prepared with eggs and flour and stretched into thin but quite wide sheets. It is served with a meat sauce, which is prepared by cooking duck’s neck, head and giblets with onion, carrots and celery. Then mushrooms and tomato paste are added to the sauce, the meat is minced and all the ingredients mixed together are left to cook for long time.

Meat Dishes


Fiorentina steak or t-bone steak is at least three inches tall and is cooked on our famous olive wood fired grill. We suggest ordering Fiorentina steak for two people because it weighs around 1.2 kg; it is brought at the table on a brazier to keep it warm and because of its dimensions it is always served rare.


First the rabbit is cut in pieces and it is cooked with a dash of oil, then we add a lot of finely sliced garlic and rosemary along with a few sprigs of sage and oregano. The meat is softened with some white wine, and once the wine has been absorbed, broth is added to it. Before serving we add few chopped rocket leaves and rosemary.


This is a different way to present the Fiorentina steak, cooked as ever on the olive wood fired grill: it is cut into thin slices and a sauce of aromatic herbs is spread over it, which contains a mix of mint, rosemary, basil, marjoram, thyme bound together with extra virgin olive oil.



This is a pudding made with English custard, peach flesh and whipped cream; it is a cold dessert served with a strawberry sauce.


Apple Pastry

This is made from puff pastry filled with apples, cinnamon and peach jam. It is served hot with English custard.