As the seasons shift, so does the rhythm of the kitchen at Chianti. Spring brings a lighter hand, but not at the expense of depth. The focus stays rooted in tradition, with ingredients that feel fresh, balanced, and true to the season.
This latest update to the menu reflects that approach. Familiar techniques, layered flavors, and dishes that feel both classic and refreshed.
A Taste of the Season
The Vignarola di Carciofi e Guanciale draws from a Roman spring tradition. Artichokes and green garbanzos are sautéed with shallots and guanciale, then finished with a mint-parsley emulsion that keeps the dish bright. Topped with a fried egg “hat,” it brings everything together in a way that feels simple, but deeply satisfying.
Hand-made, With a Little Heat
The Tagliolini Ragù di Maiale Piccante centers around house-made pasta and a slow-simmered pork shoulder ragù. Rosemary and crushed tomato build the base, while Calabrian spice adds a gentle heat that lingers. Finished with pecorino, it’s a dish that balances comfort with a little edge.
The Fregola e Brasato brings in a regional touch from Sardinia. Toasted fregola is paired with braised short rib and Spanish saffron, creating something rustic but composed. Ricotta salata and scallion oil add contrast and lift, keeping each bite balanced despite the richness.
Earthy, Balanced, and Fully Spring
The Risotto Con Funghi e Ceci leans into the more delicate side of the season. A medley of oyster, porcini, and honey mushrooms is prepared trifolati, layered with young garbanzos and finished with Grana Padano. It’s full of depth without feeling heavy, with the mushrooms bringing an earthy backbone and a balance that keeps it moving.
A Classic, Elevated
The Filetto alla Rossini arrives as one of the more indulgent additions to the menu. Beef tenderloin is paired with funghi trifolati, finished with a marsala and black truffle sauce, and topped with foie gras. Rich, composed, and deeply satisfying.
Spring at Chianti is less about change and more about refinement. Letting the ingredients lead, keeping the foundation intact, and offering something that feels both familiar and new.