{"id":3901,"date":"2019-10-30T14:29:35","date_gmt":"2019-10-30T13:29:35","guid":{"rendered":"https:\/\/www.ristorantepierpettinaio.it\/menue\/"},"modified":"2026-10-27T16:23:33","modified_gmt":"2026-10-27T15:23:33","slug":"menue","status":"publish","type":"page","link":"https:\/\/www.ristorantepierpettinaio.it\/de\/menue\/","title":{"rendered":"Men\u00fc"},"content":{"rendered":"

[vc_row content_placement=“middle“ css=“.vc_custom_1756297828246{padding-top: 126px !important;padding-bottom: 125px !important;background: #494949 url(https:\/\/www.ristorantepierpettinaio.it\/wp-content\/uploads\/2024\/07\/menu-1.jpg?id=3134) !important;}“ pattern_svg_path=““][vc_column]

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\n \n \n <\/svg><\/div>\n

\n MEN\u00dc <\/h1>\n
\n \n \n <\/svg><\/div>\n <\/div>\n\t\t\t\t\t\t\t

\n\t\t\t\tTypisch toskanische K\u00fcche\t\t\t<\/h2>\n\t\t\t\t\t<\/div>\n<\/div>[\/vc_column][\/vc_row]<\/p>\n

[vc_row row_content_width=“grid“ css=“.vc_custom_1720619263541{padding-top: 61px !important;padding-bottom: 125px !important;}“ pattern_svg_path=““][vc_column]<\/p>\n

\n\t
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\n \n \n <\/svg><\/div>\n

\n I nostri aperitivi <\/h2>\n
\n \n \n <\/svg><\/div>\n <\/div>\n\t\t\t\t\t\t\t<\/div>\n<\/div>\n

[vc_empty_space height=“40px“]<\/p>\n

[vc_column_text css=““]<\/p>\n

Americano \u2013 Negroni \u2013 Spritz<\/h3>\n

\u20ac 6,00
\n[\/vc_column_text]<\/p>\n

[vc_empty_space height=“90px“]<\/p>\n

\n\t
\n \n Starters <\/span>\n \t\t
\n
\n \n \n <\/svg><\/div>\n

\n Antipasti <\/h2>\n
\n \n \n <\/svg><\/div>\n <\/div>\n\t\t\t\t\t\t\t<\/div>\n<\/div>\n

[vc_empty_space height=“63px“]<\/p>\n

[vc_column_text css=““]<\/p>\n

Rindertatar an Roter Bete mit ger\u00f6steten Haseln\u00fcssen<\/h3>\n

\u20ac 16,00 (5,12)<\/p>\n

Millefeuille mit Pilzen, Auberginen und Pecorino-Creme<\/h3>\n

\u20ac 14,00 (3,4)<\/p>\n

Auswahl an Aufschnitt und K\u00e4se mit Honig und Konfit\u00fcre<\/h3>\n

\u20ac 18,00 (3,4,13)<\/p>\n

Kartoffel-Flan mit Pancetta und Fontina auf Schwarzkohlcreme<\/h3>\n

\u20ac 14,00 (3,10)<\/p>\n

Oktopuss\u00fcppchen mit Gem\u00fcse und knusprigem Brot<\/h3>\n

\u20ac 16,00 (1,4,12)<\/p>\n

Thunfisch vom Kaninchen mit toskanischen Aromen, getrockneten Tomaten, Grana-Splittern und knusprigem Brot<\/h3>\n

\u20ac 14,00<\/p>\n

Warmer Lampredotto-Salat mit Fenchel, Kartoffeln, Paprika und Leccino-Oliven<\/h3>\n

\u20ac 16,00 (4)
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[\/vc_column][\/vc_row]<\/p>\n

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\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/div><\/div>[\/vc_column][\/vc_row]<\/p>\n

[vc_row row_content_width=“grid“ css=“.vc_custom_1573651794430{padding-top: 160px !important;padding-bottom: 125px !important;}“][vc_column]

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\n \n \n <\/svg><\/div>\n

\n I Nostri primi <\/h2>\n
\n \n \n <\/svg><\/div>\n <\/div>\n\t\t\t\t\t\t\t<\/div>\n<\/div>[vc_empty_space height=“63px“][vc_column_text css=““]<\/p>\n

Risotto mit gelbem K\u00fcrbis und ger\u00e4uchertem Speck<\/h3>\n

\u20ac 15,00 (10)<\/p>\n

Hausgemachte Tagliatelle mit Chianina-Ragout<\/h3>\n

\u20ac 16,00 (4,9,10,14)<\/p>\n

Handgemachte Tortelli gef\u00fcllt mit Perlhuhn und Tr\u00fcffel auf Pecorino-Velout\u00e9 und Kalbsfond<\/h3>\n

\u20ac 16,00 (3,4,5,9,10)<\/p>\n

Handgezogene Pici mit Aglione-Knoblauch, \u00d6l, Peperoncino und ger\u00e4uchertem Hering<\/h3>\n

\u20ac 14,00 (4,9,14)<\/p>\n

Maccheroncini mit Gem\u00fcsecreme, Rucola-Pesto-Tupfern und gereiftem Pecorino<\/h3>\n

\u20ac 15,00 (3,4,14)<\/p>\n

Hausgemachte Tagliatelle mit hellem Ragout vom Cinta-Senese-Schwein<\/h3>\n

\u20ac 16,00 (4,10,14)
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[vc_row parallax_background_image=“3158″ pattern_svg_path=““][vc_column]

\n\t
\n\t\t
\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/div><\/div>[\/vc_column][\/vc_row]<\/p>\n

[vc_row row_content_width=“grid“ css=“.vc_custom_1573651846472{padding-top: 160px !important;padding-bottom: 125px !important;}“][vc_column]

\n\t
\n \n OUR GRILL <\/span>\n \t\t
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\n \n \n <\/svg><\/div>\n

\n Dalla griglia <\/h2>\n
\n \n \n <\/svg><\/div>\n <\/div>\n\t\t\t\t\t\t\t<\/div>\n<\/div>[vc_empty_space height=“63px“][vc_column_text css=““]<\/p>\n

Bistecca alla Fiorentina<\/a> mit Grillkartoffeln und Bohnen aus dem Glasballon<\/h3>\n

\u20ac 6,00\/100g (mindestens 1,1 kg)<\/p>\n

Costata-Rinderkotelett mit Grillkartoffeln und Bohnen aus dem Glasballon<\/h3>\n

\u20ac 4,00\/100g (mindestens 900 g)<\/p>\n

Tagliata vom Rind mit Grillkartoffeln<\/h3>\n

\u20ac 22,00<\/p>\n

Rinderfilet mit Lardo di Colonnata und knusprigem Spinat<\/h3>\n

\u20ac 26,00<\/p>\n

Lammkoteletts \u201eScottadito\u201c mit Pommes frites<\/h3>\n

\u20ac 24,00<\/p>\n

Mariniertes H\u00e4hnchen, unter dem Ziegelstein gegart, mit hausgemachten Pommes frites und sautierter Zichorie<\/h3>\n

\u20ac 24,00
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[vc_row row_content_width=“grid“ css=“.vc_custom_1573651846472{padding-top: 160px !important;padding-bottom: 125px !important;}“][vc_column]

\n\t
\n \n Second dishes <\/span>\n \t\t
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\n \n \n <\/svg><\/div>\n

\n I Secondi piatti <\/h2>\n
\n \n \n <\/svg><\/div>\n <\/div>\n\t\t\t\t\t\t\t<\/div>\n<\/div>[vc_empty_space height=“63px“][vc_column_text css=““]<\/p>\n

Oktopusarm auf Limetten-Kartoffelcreme, Oliven und Kirschtomaten-Confit<\/h3>\n

\u20ac 24,00 (1)<\/p>\n

Stockfisch und Zwiebeln im Tempura-Teig<\/h3>\n

\u20ac 24,00 (1,4)<\/p>\n

Entenbrust mit karamellisierten Zwiebeln<\/h3>\n

\u20ac 24,00<\/p>\n

Gedeck<\/h3>\n

\u20ac 2,50
\n[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n

[vc_row row_content_width=“grid“ css=“.vc_custom_1573651846472{padding-top: 160px !important;padding-bottom: 125px !important;}“][vc_column]

\n\t
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\n \n \n <\/svg><\/div>\n

\n Dessert <\/h2>\n
\n \n \n <\/svg><\/div>\n <\/div>\n\t\t\t\t\t\t\t<\/div>\n<\/div>[vc_empty_space height=“63px“][vc_column_text css=““]<\/p>\n

Dekonstruiertes Millefeuille mit Creme und Walderdbeeren<\/h3>\n

\u20ac 7,00 (3,4)<\/p>\n

Bacio di Siena<\/h3>\n

\u20ac 6,00 (3,5)<\/p>\n

Traditionelles Tiramis\u00f9<\/h3>\n

\u20ac 7,00 (3,4,9)<\/p>\n

Mandel-Bavarois mit gesalzenem Karamell<\/h3>\n

\u20ac 7,00 (3,5)<\/p>\n

Cheesecake mit Waldfr\u00fcchten oder gesalzenem Karamell<\/h3>\n

\u20ac 7,00 (3,4)<\/p>\n

Kaffee-Parfait mit Baiser-Crumble und Schokoladensauce<\/h3>\n

\u20ac 7,00 (3,9)<\/p>\n

Pinienkern-T\u00f6rtchen mit Vin-Santo-Creme<\/h3>\n

\u20ac 7,00 (3,4,5)<\/p>\n

Cantuccini und Vin Santo<\/h3>\n

\u20ac 6,00 (3,4,5,9)<\/p>\n

Panforte<\/h3>\n

\u20ac 6,00 (4,5)<\/p>\n

Saisonale Fr\u00fcchte<\/h3>\n

\u20ac 6,00
\n[\/vc_column_text]<\/p>\n

[vc_empty_space height=“63px“]<\/p>\n

[vc_column_text css=““]<\/p>\n

Allergene<\/h3>\n

1. Fisch
\n2. Weichtiere
\n3. Milch und Milchprodukte
\n4. Gluten
\n5. Schalenfr\u00fcchte
\n6. Krebstiere
\n7. Erdn\u00fcsse
\n8. Lupinen
\n9. Eier und Eiprodukte
\n10. Schwefeldioxid und Sulfite
\n11. Soja
\n12. Sesam
\n13. Senf
\n14. Sellerie
\n[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row content_placement=“middle“ css=“.vc_custom_1756297828246{padding-top: 126px !important;padding-bottom: 125px !important;background: #494949 url(https:\/\/www.ristorantepierpettinaio.it\/wp-content\/uploads\/2024\/07\/menu-1.jpg?id=3134) !important;}“ pattern_svg_path=““][vc_column][\/vc_column][\/vc_row] [vc_row row_content_width=“grid“ css=“.vc_custom_1720619263541{padding-top: 61px !important;padding-bottom: 125px !important;}“ pattern_svg_path=““][vc_column] [vc_empty_space height=“40px“] [vc_column_text css=““] Americano \u2013 Negroni \u2013 Spritz \u20ac 6,00 [\/vc_column_text] [vc_empty_space height=“90px“] [vc_empty_space height=“63px“] [vc_column_text css=““] Rindertatar an Roter […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"full-width.php","meta":{"footnotes":""},"class_list":["post-3901","page","type-page","status-publish","hentry"],"yoast_head":"\nMen\u00fc | Ristorante Pier Pettinaio | Typisch toskanische K\u00fcche<\/title>\n<meta name=\"description\" content=\"Entdecken Sie das Men\u00fc von Pier Pettinaio. 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