Mangiafoco restaurant
Aromas and Tastes
The restaurant Mangiafoco offers an unique experience through the taste and the ingredients of the traditional cuisine of Tuscany.
The location includes a comfortable indoor hall with air conditioning and wide outdoor spaces, including an arbor of fragolino grapes where is possible to have a lovely dinner with panoramic view.
Typical courses
Mangiafoco restaurant offers typical dishes prepared with love, selecting local, fresh and seasonal products, always with the best quality. We suggest you to try our Donzelle with local cold cuts and buffalo mozzarella morsels, the Selection of cheeses with homemade confitures, the Chianina burger and our Fresh handmade tagliatelle with classic ragù.
We prepare our pizza and schiacciata selecting the best italian flours and fresh sourdough, letting the natural leavening last from 36 to 48 hours. The special hydration of the dough, over the 70%, grants lightness, digestibility and crunchiness of our pizza.
Bar and Aperitifs
Our qualified bartenders are always ready and available to accomodate your requests and to offer suggestions for a refreshing and relaxing aperitif.
Our menu
Starters
| Platter Mangiafoco (2 persons) fresh and aged pecorino, gorgonzola, seasonal fruit, bruschetta, house jams (1,7,15,16) | 22 |
| Platter Le Fornaci (2 persons) mixed typical and local cold cuts, fresh and aged cheese, bruschettas and croutons, olives (1,7,9,15) | 22 |
| Small Tuscany platter mixed typical and local cold cuts, fresh and aged cheese, bruschettas and croutons, olives (1,7,15) | 13 |
| Tasty Donzelle platter deep fried salty dough with cold cuts and buffalo mozzarella (1,7) | 13 |
| Tris of Montanarine fried savory pasta with meat sauce and pecorino, burrata stracciatella and mortadella, gorgonzola cheese and caramelized onion (1,7,9,12,15) | 10 |
| Schiacciata and prosciutto Tuscan ham platter, rosemary focaccia and EVO oil (1) | 12 |
First courses
| Pici all'aglione della Valdichiana (1,15) | 13 |
| Tagliatelle with ragù km0 (1,15) | 14 |
| Tagliatelle mushrooms and truffle (1,7,16) | 17 |
| Pappardelle with chianina ragù (1,15) | 15 |
| Pappa al pomodoro with burrata stracciatella cheese and basil (1,7,15) | 13 |
Second courses
| Tagliata of beef with rosemary | 19 |
| sliced beef with truffle shavings (16) | 23 |
| Maialino 67 pork tenderloin cooked at low temperature with bell pepper cream (15) | 18 |
| Peposo alla fornacina on crostone of bread with red tomato (1,15) | 16 |
| Tartare of bosco 150gr knife-beaten Irish manco meat with truffle shavings and truffle mayonnaise (3,16) | 16 |
| Fresh tartare Knife-beaten Irish beef 150gr with burrata stracciatella, sun-dried tomatoes and lemon oil (7,12,15) | 16 |
| Savory tartare saporita Knife-beaten Irish beef 150gr with capers, anchovies and roasted onions (4,5,12) | 16 |
Hamburger
| Chianina burger "Le Fornaci" our bread with 200gr Chianina burger, salad, tomato, cheddar, caramelized onions, BBQ sauce with fries (1,7,15) | 16 |
| Chianina burger "Mangiafoco" our bread with 200gr Chianina burger, salad, tomato, grilled rigatino, fresh onion, BBQ sauce with fries (1,15) | 16 |
| Raw hamburger with irish tartare 150gr knife-beaten beef, salad, truffle mayonnaise and crispy onion with fries (1,3,5,9,16) | 18 |
Side dishes and salads
| French fries | 5 |
| Roasted potatoes | 5 |
| Baked vegetables | 5 |
| Green salad with rocket | 5 |
| orange and fennel salad with seed mix, oil, pepper and salt (11) | 8 |
| Caprese salad with tomatoes, mozzarella fiordilatte and basil (7.15) | 12 |
| "Le Fornaci" salad with tomatoes, mozzarella bites, black olives, corn, and parmesan shavings (7.15) | 12 |
| "Mangiafoco" salad with tomatoes, tuna, black olives, corn and bread crumble (1,4,7,15) | 12 |
Pizzas
All our pizzas are made with type 1 and type 2 flours using only sourdough and leavening for 36 to 48 hours
The hydration of not less than 70 per cent gives lightness, digestibility and crispness
All our special pizzas are named after the workers who worked and made the history of the Brickworks
| Margherita tomato, mozzarella fiordilatte, basil and EVO oil (1,7,15) | 7,5 |
| Marinara tomato, garlic, oregano and EVO oil (1,15) | 6,5 |
| Bufalina tomato, buffalo mozzarella, basil and EVO oil (1,7,15) | 8,5 |
| Bufalina special tomato, raw buffalo mozzarella, confit cherry tomatoes and EVO oil (1,7,15) | 10 |
| Napoli tomato, mozzarella fiordilatte, capers, anchovies and EVO oil (1,4,7,15) | 9 |
| Napoli special fiordilatte mozzarella, capers, anchovies, confit cherry tomatoes, raw buffalo mozzarella and EVO oil (1,4,7,15) | 11 |
| Diavola tomato, mozzarella fiordilatte, spicy salami and EVO oil (1,7,15) | 9 |
| Manzanecche tomato, fiordilatte mozzarella, gorgonzola, Tuscan crudo, arugula and EVO oil (1,7,15,16) | 12 |
| Lollo crostone with prosciutto, parmesan cream cheese, truffle flakes and truffle oil (1,7,16) | 13 |
| Cilindro yellow tomato puree, black olives, artichokes, mushrooms, arugula, EVO oil (1,12,15,16) | 10 |
| Bonella tomato, buffalo mozzarella cheese, double-roasted potatoes, sausage and EVO oil (1,7,15) | 11 |
| Bozzolino mozzarella fiordilatte, gorgonzola, caramelized onions, walnuts and EVO oil (1,7,8,16) | 11.5 |
| Fisco crostone with raw mortadella, stracciatella di burrata, pistachio grain and EVO oil (1,7,8) | 13 |
| Roggiola yellow cherry tomato puree, mozzarella fiordilatte, red tomato confit, pesto of basil and EVO oil (1,7,15) | 11 |
| Casalà tomato, buffalo mozzarella, confit cherry tomatoes, lemon flakes and lemon EVO oil (1,7,15) | 10 |
| Mattacchione baked zucchini and mint pesto, red date, lemon flakes, basil and EVO oil (1,7,15) | 11 |
| Bottecchio tomato, mozzarella fiordilatte, scamorza, sausage, mushrooms, fresh truffle flakes and EVO oil (1,7,15,16) | 13 |
Pizza Gluten Free da 8,5
Schiacciata e Coperto +2,5
Pizzas calzone
Tutte le nostre pizze sono realizzate con le farine di tipo 1 e 2 utilizzando solo lievito madre e con lievitazione che va dalle 36 alle 48 ore.
L’idratazione non inferiore al 70% dona leggerezza, digeribilità e croccantezza.
Tutte le nostre pizze speciali portano il nome degli operai che hanno lavorato e fatto la storia della Fornace di mattoni.
| Classic mozzarella fiordilatte, cooked ham, tomato outlet and EVO oil (1,7,15) | 9.5 |
| Mangiafoco mozzarella fiordilatte, cooked ham, pepperoni, sausage, mushrooms, tomato output and EVO oil (1,7,15,16) | 12 |
Pizza Gluten Free da 8,5
Schiacciata e Coperto +2,5
Dessert
| Chocolate Tenerina (3) | 6 |
| panna cotta with vanilla with chocolate, wild berries, caramel or strawberry topping (7) | 6 |
| Tiramisù typical spoon dessert made up of mascarpone cream, fresh cream, biscuits, cofee and chocolate (3,7) | 6 |
| Cantucci with Vin Santo typical Tuscan dessert: almond biscuits with sweet wine (1,3,7,8) | 6 |
Allergens
- cereals containing gluten i.e. wheat, rye, barley, oats, spelt, kamut and derived products
- crustaceans and derived products
- eggs and derived products
- fish and derived products
- peanuts and derived products
- soybeans and derived products
- milk and derived products (including lactose) nuts i.e., almonds (amigdalus communis L.) hazelnuts
- (corylus avellana), common walnuts (juglans regia), cashew nuts (anacardium occidentale), pecans (carya illinoiesis), Brazil nuts (berholletia excelsa), pistachio nuts (pistacia vera), Queensland walnuts (macadamia ternifolia) and derived products
- celery and derived products
- mustard and derived products
- sesame seeds and derived products
- sulfur dioxide and sulfites
- shellfish and shellfish products
- lupins and shellfish products
- tomatoes and derived products
- mushrooms, molds and their derivatives
