Tuscan antipasti by Chef David Giani — quick dietary icons & wine notes
Explore classic Tuscan antipasti and modern amuse bouche. Each card shows quick dietary icons and a suggested wine pairing.
Lemon–pepper tiger shrimp nestled in crisp cucumber.
Silky sauce, briny clams, crisp prosciutto.
Crisp fried mozzarella sandwich, tomato confit.
Capers & Marsala pan sauce over warm toast.
Olive oil–lemon emulsion brightens the salt cod.
With soft scrambled eggs & Parmigiano.
Cucumber, lemon citronette & greens.
Walnut, microgreens, extra-virgin olive oil.
White truffle oil finish.
Mâche, balsamic glaze.
Aged balsamic set into a savory gel; pepper coulis.
Thin-sliced cured beef, mustard, baby spinach, shaved Parmigiano.
Marinated zucchini, shaved aged dry ricotta.
Red wine vinegar–marinated watermelon.
Crispy smelts over creamy polenta, wild arugula.
Tomatoes filled with orange-mustard jam & black olive.
Burrata over prickly pear (fichi d’India) gazpacho.
Barley & shrimp salad with parsley oil.
Avocado shell filled with fresh crab salad.
Sweet-and-sour vegetables, balsamic glaze drops.
Beef tenderloin with Parmesan basket & arugula.
Toasted bread with fresh porcini & groviera.
Port wine sauce, goat cheese crisp.
Mâche with lemon-tomato dressing.
Heirloom tomatoes, basil, creamy burrata.
Olive crackers, bell pepper relish.
Crisp croquette over red pepper coulis.
“Molecular” burrata on pasta cup, crisp basil.
Olive-oil poached artichoke, tuna, oven-dried tomato.
Crispy shrimp croquette over sweet pea purée.
Crispy spinach fondant with oven-dried prosciutto.
Warm artichoke tart, port wine sauce.
With strawberry–horseradish sherbet.
Orange citronette, toasted asparagus.
For the love of savory pies.
Chickpeas, blanched onion petals, luxurious finish.
Olives, red pepper, wild arugula.