Starting from April 19th the 8 ½ regional brunch moves to Tuscany!

Simplicity is central to Tuscan cuisine where many dishes are of peasant origin. The ingredients define this cuisine a lot.

Tuscan bread (fresh or leftover) is traditionally unsalted, this started in the 12^th century when Pisa and Florence were in a dispute and the trading of salt was stopped. Bread is omnipresent, from starters to soups to desserts and its lack of salt is compensated by the rich taste of the dishes.

Olive oil and wine are also very important together with the wise use of many aromatic herbs and condiments: salt, pepper, garlic, sage, rosemary, parsley, tarragon, oregano, thyme, wild fennel, cloves, juniper, sesame, anise, leeks, shallots and onion.

Legumes, especially beans, and many fresh vegetables are central to many recipes, in particular many leaf vegetables, kale, cabbage, asparagus, artichokes and mushrooms.

In terms of meat the region is well-known also for its rich game, especially wild boars, hares, deers and pheasant that often are braised or used to prepare ragouts. Game aside, Tuscany is famous for it’s high-quality beef from the Chianina cattle breed of the Chiana Valley and the Maremmana from Maremma.

Regional desserts include numerous varieties of biscotti, tarts and cakes featuring dried fruits, almonds and honey.

 

The regional Brunch will be available every Sunday from 11:30am to 3pm.

4-course set menu at RMB 458+10% including coffee or tea, kids menu also available at RMB 138+10% (complimentary for kids below 6 years of age).

The 8 ½ team of sommeliers and bartenders also recommends a selection of wines by glass and bottle or cocktails at a promotional price.