THE CHEF TODAY OFFERS.......

Fresh orecchiette, yellow datterino tomatoes, crumbled sausage, porcini mushrooms, and Grana cheese.

The T-bone is a beef steak cut from the loin, recognizable by the central bone shaped like a "T" that separates the tenderloin from the strip steak. It is a prized and highly appreciated cut, considered the equivalent of the Florentine steak in Italy. Its ideal cooking method is on the grill and it should be prepared at room temperature to ensure the best result.
900/1000g
SERVED WITH ROASTED POTATOES AND SEASONAL VEGETABLES

The tomahawk steak is a premium and very impressive cut of beef, taken from the front part of the loin, characterized by a long and thick bone that resembles a Native American war axe. This cut, also known as "brontosaurus steak" for its imposing size, is particularly tender and juicy due to its remarkable marbling (the presence of fat between the muscle fibers).
APPROX. 1000 GR.
SERVED WITH ROASTED POTATOES AND GRILLED VEGETABLES