The menu enhances the Tuscan and Florentine cuisine, with a strong focus on meat and fish, based, above all, on the quality of the raw materials; an entire menu moreover is dedicated to the truffles that are part of the Napoleone’s essence. The meal starts with an entrée composed of a hot tomato-covered focaccia, straight out of the oven, and a small bowl of creamed vegetables. The starters that follow are based on buffalo mozzarella, croutons with Boletus mushrooms and liver pate, fritters with stracchino cheese and farm cured meats, cheeses and jams. The first courses range from fish to pici with sausage and giant tortelli with wild boar sauce, though some of the high-points are the spaghetti carbonara with truffle, or the taglierini with prawns, courgettes, courgette flowers and fresh truffles, as well as platters based on crab and lobster. The second courses are supreme, with steaks that melt in your mouth, grilled fillets and sliced steaks with roast potatoes, artichokes or fried courgette flowers. Then there are the desserts that, apart from almond biscuits and vinsanto, include an apple pie made with a secret recipe and topped with cream and strawberries. Otherwise the menu offers a wonderful tiramisu, an excellent cheese cake and chocolate cake. The pizzeria boasts a really varied choice, while the dough undergoes a special leavening that makes the pizzas thin and crisp. 

The Napoleon will be open from Easter onwards, also for Saturday and Sunday lunches, with its own outdoor terrace giving