Nerone’s kitchen speaks a recognizable Tuscan language: direct flavors, convivial portions, simple ingredients and dishes that are clear from the first bite.
The menu includes ribollita, pappa al pomodoro, Florentine-style tripe, pappardelle with wild boar and first courses that create a generous local path.
The grill is one of the central points. Fiorentina, sliced beef, fillet, lamb and sausages are made for a table that wants to share and eat at an easy pace.
Pizza broadens the experience without changing the character of the restaurant. Margherita, Napoli, quattro stagioni, quattro formaggi and calzoni make the menu flexible for families and groups.
Seafood also has its place, with first and main courses that offer a lighter dinner or an alternative to meat.
Desserts close the meal in a familiar way: Nerone apple cake, chocolate cake, tiramisù and gelato keep the ending simple, Italian and recognizable.