Toscana Divino
Toscana Divino

Cucina Povera Teaches Gratitude and Respect for Food

This way of eating, which relies on locally sourced whole foods, sustained Italians through dark times, yet today offers Americans alternative, nutritious food choices and less food waste.

By Jenifer Vogt

“After a long Italian dinner, I feel not only the gift of exceptional company, food, and wine but also an inexplicable sense of well-being, of revival. This healthy appreciation is directly connected to cucina povera. Revere what you have. Food is natural, eaten with moderation, yes, but with gusto. Here we are at the heart of the matter. Those great grandmothers knew all about gratitude and respect for what’s served forth.”

~Frances Mayes, author of Under the Tuscan Sun

If it’s true that one can tell a people through their food, then Cucina Povera demonstrates how resilient and inventive Italians are. With few ingredients at their disposal, imperiled peasant women in Italy’s Tuscany region made inventive and delicious meals to keep their families from starving. You’ll now find those classic dishes in expensive cookbooks, blogs dedicated to Italian cooking, and articles in leading food magazines, but the phrase, Cucina Povera, was once just a simple phrase that described the kitchen of the rural poor. Ironically, now the world’s best chefs want to emulate it. 

When those chefs and mindful food connoisseurs preach about the benefits of local, seasonal, and organic whole foods, they’re speaking the language of Cucina Povera. Though the origins have nothing to do with the modern sustainability movement, Cucina Povera admonishes food waste because it arose during a time when people were hungry and had to make a small amount of food to feed a large amount of people. They ate mindfully decades before that became a thing, in stark contrast to Americans, who’ve never had a war on their soil (knock wood) and have always overconsumed. To fully understand Cucina Povera, it’s important to understand its humble origins.

Italy After the Second World War 

When you visit the opulent and verdant region of Tuscany, it’s hard to imagine the bitter times when people there faced an oppressive regime and were impoverished and hungry, but that’s what happened because of WWII.

The Nazis had looted and devasted Tuscany and were executing people. The region’s atrocities and devastation weren’t even fully understood until many years later.

Survivors scavenged to feed their families. Children were starving and suffering from malnourishment. Many Italian grandparents would later share heart-wrenching stories to teach their children and grandchildren not to take anything — above all food — for granted.

To envision what it was like, watch the 1998 film, Life is Beautiful, which is set in Tuscany. It won the Academy Awards for Best Foreign Language Film. Actor-Director, Roberto Benigni, who was born in Tuscany, was the first actor ever awarded the Best Actor Oscar for a film that was not made in English, but rather it was made in Italian with English subtitles.  Though the film had a heavy subject matter, Benigni will always be remembered for how delightfully amusing he was when he accepted his awards. 

Benigni had actually balanced the portrayal of the bleak sadness of the Nazi occupation with moments of pure joy and humor in the face of oppression to convey the message that we all have the power to shape our lives by how we think, regardless of our circumstances.  He portrays Guido, a man who protects his young son from being harmed by the guards in the concentration camp where they’ve been sent by convincing the child that they’re playing a game together. The other prisoners, both amused and grateful for some levity, go along. 

La Vita é Bella depicted the vagaries of life, how situations can go from elating to disastrous and all the nuances in between.  It epitomized the strength of the collective Italian character to persevere, to keep the focus on the future and rebuild, from ashes, to show the world that their spirit could not be squelched. Italy rose to great influence again, but the costs were immeasurable.

Journalist Luigi Barzini, in his 1964 book, The Italians, an honest critique of the state of his country and culture less than twenty years after the war had ended, said that what drove Italians — for better and for worse — was, “…to face life’s injustices with one of the few weapons available to a brave and desperate people: their imagination.”

Nowhere was that strength of character and imagination more apparent than in the indestructible Italian peasant women who fought and foraged, harvested and pulled from battle-scorched land everything and anything they could use as food so their families would not succumb to starvation. Every morsal could make the difference between life or death. They could not suffer waste of anything edible. They found ways to use and stretch every ingredient.

These are the circumstances that gave birth to Cucina Povera, often referred to — too simply — as the “food of the poor,” when really it should be called the food of the resourceful and inventive. It’s important to note that the Cucina Povera mindset was adopted by rural poor throughout Italy, but many Italian dishes you’ll find attributed to Cucina Povera, such as Ribollita and Panzanella, originated in Tuscany.

Cucina Povera Was Local and Organic Before People Cared

Necessity had become the mother of invention during the grim circumstances of the war, but the Tuscans were fortunate in one sense because, geographically, the region abounds with healthy food resources. What the peasants could source from was delicious and healthy. That many of the foods were flavorful also meant versatility, allowing them to create dishes that fed more mouths than they could afford because the next meal was never guaranteed.

Chestnuts proliferate throughout Tuscany. These were a low-effort resource because they were harvested simply by picking them up after they fell from the trees in the fall and there were many ways to use them. Chestnuts can be eaten raw or roasted. They can be dried and candied. For cooking and baking, they can be pureed or ground into flour. There so popular in Tuscany there’s even an expression, Non mi rompere i maroni! that roughly translates as, “don’t break my chestnuts.” In other words, “don’t give me a hard time.” (Italian speakers will recognize that this expression replaces a similar one, which means the same thing, but less delicately.)

Chestnut flour is the key ingredient in Castagnaccio, a traditional Tuscan chestnut cake that’s a Cucina Povera staple. It’s both gluten and sugar-free with the sweetness being provided by the flour. This was how peasant women provided sweets for their children during a time when eggs, flour and sugar were difficult to find and cost-prohibitive when they did.

Remarkably —because it’s doubtful that post-war Tuscan peasants were thinking about this the way we do today — chestnuts have a great deal of nutritional value. They are nutrient-dense, high in fiber, contain antioxidants, reduce inflammation, improve heart health, and may decrease tumor size. They’re also, for the Tuscans, what we now call “local” food. So, Italians were sourcing locally and practicing farm-to-table before it became a thing, and without realizing that, though they were impoverished, they were eating healthier than people who could afford much more.

They stretched every ingredient. Nothing was wasted, evidenced by what they did with bread or, more aptly, how many different dishes they made with bread. Salt had become such an expensive ingredient, that they first invented a simple, four-ingredient bread without it that was made from flour, yeast, water, and salt. Rather than toss the stale leftovers, they’d use it in a soup called Ribollita and a salad called Panzenella. You’ll now find these “peasant” dishes regularly on the menu at many Italian restaurants.

All the ingredients that were used by Tuscan peasants were simple, and naturally abundant, like white beans, lentils, garden-fresh vegetables and rice. Pasta was made without egg, like Pici. Meat and fish were expensive, so they were used sparingly and not as the focal point of the meal, but rather to add flavor.

A Cucina Povera Mindset Would Help Americans with Food Insecurity and Food Waste

It’s a good thing that Cucina Povera has gained notoriety in the U.S. among chefs and food writers, but some are cooking the recipes without fully understanding the why and understanding the why would positively impact Americans because, in 2022, the Environmental Defense Fund reported that Americans annually throw away 160 billion pounds of food. It’s near impossible to understand how that much food can be wasted when, in 2022, the Urban Institute also reported that approximately one in five adults are experiencing household food insecurity

“Food insecurity,” in case you’re not already aware is not the same as “hunger.” The USDA differentiates the two states so that people understand that physiologically starving and not having enough to eat aren’t the same thing. They do this so that people don’t dismiss food insecurity as less important because people aren’t starving the way one might see in a third-world country. Imagine if impoverished families had access to education about cucina povera and families that had money to eat well committed to less food waste. 

In its Simplicity, Cucina Povera is Remarkably Healthy

There’s nothing processed about Cucina Povera. Every dish is made from all-natural, whole foods. In Italy, most ingredients are sourced locally and seasonal, so they’re at the peak of their flavor and nutritional value.  The typical Tuscan kitchen has more fresh produce from local markets, more beans, more olive oil and, overall, more heart-friendly food.

Italians are remarkably healthy. They are also more physically active. If it’s within walking distance, they’ll more likely walk into the town or city center than drive. Many Italian cities and villages either restrict or don’t even allow cars.  Traditionally, after dinner, Italians take a leisurely walk, known as la passagiata.

Cucina Povera demonstrates how many of the preconceived notions Americans have about Italian food being heavy and drowning in sauce and cheese simply aren’t true. They’re thinking about the food served at Italian American restaurants, but when you go to an authentic Italian restaurant — where native Italians run the kitchen — you’ll find a moderated approach that focuses on the flavor produced by superior ingredients, rather than on portion size.

La Cucina Italiana explained, “In an effort to please the American palate, Italian food was chopped up, redefined, and redistributed in ways that any Italian arriving for the first time would hardly even recognize.”  Further, unlike Italian American food, Italian food is almost always regional, seasonal and as much about enjoying the Italian lifestyle as it is about the meal.

Despite travelers who insist they gain weight because of Italian food, Italy doesn’t have an obesity problem. In fact, in 2023, Italy was named the world’s healthiest country. By contrast, America is ranked as 45th, probably because Americans have an unhealthy reliance on processed food. Four in ten Americans are obese.  The New York Times reported that, “More than half of all the calories that the average American consumes comes from ultra-processed foods, which…combine large amounts of sugar, salt, oils, fats and other additives.” 

It’s also been reported that American are addicted to these processed foods, making it harder for people to eat moderately, resulting in obesity and chronic illness. David A. Kessler in his book, The End of Overeating, speaks about how food has metamorphosized over the years and is now so refined that even the bran is milled from rice, stripping away nutrients and leaving nothing for the body to break down, so it immediately turns into sugar in the bloodstream. He believes that when food is heavily processed it overrides the body’s natural ability to gauge when its full.

Italians can teach Americans a lot about healthy living. Instead of living to eat, they eat well to live well. That’s what Managing Partner, Tommaso Morelato, and Executive Chef and Partner, Andrea Marchesin want diners to understand about Toscana Divino Hospitality Group, holder of some of the best restaurants in miami.  They’re not just serving good food; they’re sharing the Italian lifestyle. Chef Andrea practices Cucina Povera by minimizing food waste, sourcing locally and seasonally and creating flavorful, health-conscious dishes from the finest whole food ingredients.

The heart of Toscana Divino Hospitality Group is as humble and hardworking as the peasants in Tuscany were when they cooked for their families. They want the same thing, too: to provide a delicious and nutritious meal, made with love, that can be enjoyed in good company. Learn more about Toscana Divino Hospitality Group restaurants’ here: Ironside Pizza, Toscana Divino & Toscana mare

dolce vita lifestyle inquiries

group menus

Thank you for exploring the group experiences at Toscana Divino. Below are a few examples of our group menus, that change based on the seasonality of ingredients. Our menus and group experiences can be customized further to your preferences, and our team is available to work with finalizing a menu that’s best suited for your group. Please contact us for additional information.

BAR & LOUNGE

E X P E R I E N C E
Enjoy the best outdoor terrazza in Brickell for a fully personalized Aperitivo experience.
$30
selection of 3 bites per person

$50

selection of 5 bites per person

bites
blinis & caviar
caviar selection, blinis, crème fraîche
pesce fritto
fried Florida coast fish, homemade tartar sauce
lobster roll
lobster salad, homemade bun, microgreens
octopus skewers
octopus, capers, black olives, smoked paprika
tomato bruschetta
grilled bread, garlic, heirloom tomatoes, basil
bruschetta with burrata e prosciutto
grilled bread, burrata, prosciutto
tagliere Toscano
+$5 per person
selection of Italian cheese & charcuterie
cheese tagliere
+$5 per person
selection of imported Pecorino cheese
risotto ai funghi
+$10 per person
with forest mushrooms and black truffle
open bar
wine & beer

 +$45 per person

open bar for up to 2 hours
premium full bar

+$75 per person

open bar for up to 2 hours
Personalized printed menus are available upon request. Confirmation required 48 hours in advance with CC authorization. Groups of over 15 will require 50% deposit. Available for groups up to 40 guests, semi-seating or buyout available.

family

E X P E R I E N C E

Embrace our traditions with a sharing experience from our Tuscan menu.

starting at $95 per person

children’s pricing available upon request

appetizer

choice of three to four | served family style

green bean salad
almonds, shallots, red wine dressing
heirloom tomatoes & arugula
white balsamic dressing
panzanella salad
tomatoes, cucumber, red onion, bread
burrata caprese
tomatoes, burrata and basil air
tagliere toscano
Italian charcuterie, cheese, olives & honey
beef & beet tartare
celery root & smoked trout roes
octopus puttanesca
tomatoes, capers and Taggiasca olives
entrée
choice of three | served family style
lasagna
beef ragú, bechamel and Grana Padano
maccheroni al sugo toscano
braised beef ragú, Grana Padano, olive oil
spaghetti 3 tomatoes
a selection of tomatoes and fresh basil
risotto
forest mushrooms and black truffle
aged all natural ribeye
in a red wine sauce
lamb chop
roasted potatoes
dolci
served family style
tiramisù
mascarpone cream, savoiardi, espresso
artisanal gelato & sorbetto
Personalized printed menus are available upon request. Confirmation required 48 hours in advance with CC authorization. Groups of over 15 will require 50% deposit. Semi-private seating or buyout available. For groups up to 40.

FLORENTINE

DINNER EXPERIENCE

Allow us to take you on a culinary journey, as we share Chef Andrea Marchesin’s innovative take on Florentine ingredients, history and culture.

$120 per person

wine pairing $75 per person
appetizer
tagliere toscano

prosciutto crudo, finocchiona, selection of pecorino, olives and honey

pasta e risotto
pici senesi
braised duck leg ragú and pecorino
risotto ai funghi
Acquerello rice, forest mushrooms and black truffle
entrée
“fiorentina” steak
classic t-bone served with smoked potato purée, black kale & cannellini beans
dolci
Cantucci & Vin Santo
Personalized printed menus are available upon request. Confirmation required 48 hours in advance with CC authorization. Groups of over 15 will require 50% deposit. Semi-private seating or buyout available. For groups up to 40.

TOSCANA

E X P E R I E N C E
Savor the best of Tuscany, with a 3-course premier selection from our menu.

$150 per person

wine pairing $75 per person
appetizer
choice of three from our signature menu
served family style
entrée
choice of three

lasagna bolognese

beef ragú, bechamel sauce and Grana Padano
maccheroni al sugo toscano
braised beef ragú, Grana Padano, olive oil
spaghetti 3 tomatoes

fresh pasta with a selection of vine & heirloom
tomatoes and fresh basil and Grana Padano

truffle chicken breast

pasture raised organic chicken, poached asparagus, truffle sauce

grilled salmon

with glazed carrot and carrot purée

branzino

Mediterranean Sea bass with eggplant scapece, dry cherry tomato and mint

filet mignon

certified Angus pan-seared beef with gem salad and roasted grape jus

dolci
tiramisù
mascarpone cream, savoiardi, espresso
torta al cioccolato
warm chocolate cake, lavender gelato
Personalized printed menus are available upon request. Confirmation required 48 hours in advance with CC authorization. Groups of over 15 will require 50% deposit. Semi-private seating or buyout available. For groups up to 40.

CHEF'S TABLE

A tailored dining experience designed by Chef Andrea Marchesin

Starting at
$220 per person

wine pairings from $100 per person

Guests are welcomed with one of
our handcrafted signature cocktails as our team escorts them to their tables. The evening continues with a 5-course plated menu in our spectacular wine dining room, surrounded by our limited edition wines, vintage books and fine Italian décor.

10
guests max
per experience
Personalized printed menus are available upon request. Confirmation required 24 hours in advance with CC authorization and 50% deposit

APERITIVO

daily | 4pm to 7pm | lounge & bar
cocktails​
campari shakerato
8
Campari
spritz
9
La Gioiosa prosecco, Aperol, Perrier
negroni
9
Campari, red vermouth, Bombay Sapphire
tommy’s margarita
8
Milagro Silver, agave, lime
mojito
8
Bacardi, lime, sugar, mint, soda, bitter
by the glass​
red wine
8
white wine
8
prosecco
7
beer
6
bites​
blinis & caviar
15
selection of fish roe served on blinis, crème fraîche
fish bites
15
fried Florida coast fish, homemade tartar sauce
lobster roll
16
lobster salad, homemade bun, microgreens 2 pcs
octopus skewers
15
octopus, capers, black olives, smoked paprika 3 pcs
bruschetta
10
grilled bread with garlic, heirloom tomatoes, basil
tagliere toscano
34
selection of Italian cheese & charcuterie
cheese tagliere
28
selection of imported Pecorino cheese
For your convenience, a service charge of 20% will be added to your check.

changes weekly

power lunch

$34

choice of 1 appetizer, 1 main course & 1 dessert
appetizer
soup of the day
prepared daily with fresh vegetables

endive salad

Belgian chicory, pear, honey mustard dressing

cannellini bean salad

beans, sundried cherry tomato, fennel, Tuscan EVOO

swordfish mantecato

whipped fish spread, chives, homemade cracker

beef tongue & fennel

thinly sliced beef tongue, frisée and fennel salad, red wine vinegar dressing

main course

tagliatelle with finocchiona

fresh pasta, pork sausage ragù, fennel pollen, pecorino DOP

maccheroni gorgonzola DOP

homemade pasta, blue cheese, walnuts, pear, pancetta crumble

roasted pasture raised chicken

pan roasted chicken leg, honey glazed brussel sprouts, hazelnuts

trota grigliata con cime di rapa

grilled trout, sautéed broccolini, chili sauce

porchetta croccante

seared rolled pork belly with lemon and rosemary potatoes

dessert

artisanal gelato

scoop of homemade artisanal gelato

granita alla frutta

traditional flavored shaved ice

cut of the week

$48 | our favorite beef cut, always aged in-house

prime rib eye  

8oz dry aged, pan seared, served with potato purée and red wine jus

leggero

insalatone

$26 | to share or great as lunch for one

summer salad

tomato, arugula, green beans, avocado, shrimp

Sicilian salad

tomato, capers, red onion, tuna confit, almonds, greens

Parma salad

arugula, FL tomatoes, Prosciutto di Parma, Mozzarella Fior Di Latte, basil

panini

$24 | served on freshly baked bread

TD burger

homemade brioche bun, brisket & short rib patty, caramelized onions, tomato, lettuce, balsamic ketchup, potatoes

caprese focaccia

homemade focaccia, heirloom tomato, basil, sundried tomato pesto, gem salad

drinks

vino in caraffina

$20 | when you want a little more than just a glass of your favorite wine

sancerre

rosé

prosecco

pinot noir

lunch cocktails

$16 | because why not?

Aperol spritz

negroni

martini

bellini

For your convenience, a service charge of 20% will be added to your check.

Menu subject to change without notice.

SALUTE

our classics​
bellini
16
La Gioiosa prosecco, peach puree
spritz
16
La Gioiosa prosecco, Aperol, Perrier
garibaldi
16
Campari, freshly squeezed orange juice
gibson martini
18
Sipsmith , dry vermouth, pearl onion
smoked negroni
18
Campari bitter, sweet vermouth, gin
paloma
18
Casa Dragones Blanco, Martini Fiero, limoncello, grapefruit, agave, Perrier
pisco sour
18
pisco, lime juice, egg white, Angostura bitter
cosmopolitan
18
Beluga Noble, Cointreau, lime, cranberry
mezcal old fashioned
18
Rosaluna, sugar, Angostura bitter
pink lady
alcohol free
16
cranberry juice, lime juice, rosemary, coconut water
negroni
alcohol free
16
Lyre’s London spirit, Italian orange, aperitif rosso
bollicine & rosé​
by the glass
prosecco
14
2019 La Gioiosa, Valdobbiane
brut
20
NV Ferrari, Trentino Alto Adige
cuvée prestige
22
NV Ca’Del Bosco, Lombardy
rosé Scalabrone Guado al Tasso
15
2020 Antinori, Bolgheri
rosé Scalabrone Guado al Tasso
25
NV Brut Majeur, Ayala, Bollinger – Pinot Noir, Chardonnay
For your convenience, a service charge of 20% will be added to your check.

DOPOCENA

dolci
tiramisù
12
mascarpone cream, gf savoiardi, espresso
torta al cioccolato
15
warm chocolate cake, lavender gelato
pistacchio e lamponi
15
Bronte pistachio cake and gelato, raspberry
crème brulèe
15
custard, white chocolate crumble, caramel
affogato
14
espresso gelato, almond crumbre, waffle cookie
cheese tagliere
28
selection of imported Pecorino cheese
Italian artisanal gelato or sorbet
12
three scoops homemade selection
coffee & tea​
americano decaf available
3
espresso decaf available doppio add 1.5
3.5
macchiato decaf available | doppio add 1.5
3.5
caffe latte decaf available
4.5
cappuccino decaf available
4.5
espresso corretto
6
Rishi organic hot tea
5
earl grey | blueberry hibiscus | mint ginger turmeric | green | passionfruit
cognac
half oz 110
one oz 210
Hennessy
15
Courvoisier
15
For your convenience, a service charge of 20% will be added to your check.
cocktails
espresso martini
16
anilla infused Beluga, Kahlua, espresso
white alexander
16
Of Amarone, cream, crème de cacao
stinger
18
cognac, Tempus fugit crème de menthe
dessert wines​
NV Visciole Velenosi – Cherries, Lacrima
13/65
500ml
NV Vin Santo, Badia di Morrona
14/72
500ml
2008 Krysos Feudo Disisa – Grillo
14/72
500ml
2020 Pineto Marenco – Brachetto
60
750ml
2020 Bellini Vin Santo
70
500ml
2015 Tre Colli, Tessari Recioto Di Soave
120
500ml
2017 Tokaji Disznókõ Tokaji Late Harvest
12/62
500ml
2016 Sauternes, Château Coutet
90
375ml
NV Tawny Port 20yr, Graham’s Port, Douro
18/150
750ml
amaro
Fernet Branca
12
Branca Menta
12
Of Amarone
12
Averna
12
Amaro del Capo
12
Montenegro
12
Disaronno
12
grappa
Nonino Bianca
12
Nonino Chardonnay
12
Gaja Damargi
28
Gaja & Rey
28
Tignanello
18
Sassicaia
24
liquor​
Sambuca Molinari
12
Sambuca Romana Caffe
12
Galliano
12
Pernod
12
Toscana Divino

Group information

toscana mare

pool & beach menu

exclusive for The Towers residents & their guests

refreshing starters

macedonia di frutta $10

seasonal fruit and berries salad with lemon juice and mint

watermelon salad $12

cucumber, pickled shallot, almonds, fresh mint

salmon tartare $14

salmon, red onion, tomato, avocado, avocado, mixed greens

shrimp cocktail $18

large shrimp tails with signature cocktail sauce

salads

caesar $14

romaine lettuce, homemade dressing, shaved Grana Padano, croutons

shrimp salad $16

Florida tomatoes, mixed greens, cucumber, avocado and shrimp

parma $18

mixed greens, Florida tomatoes, mozzarella, prosciutto di Parma, basil

greek salad $18

Florida tomatoes, cucumber, mixed greens, olives, feta cheese, oregano, vinegar dressing

tuna poke bowl $22

yellowfin tuna, tomato, cucumber, avocado, spicy sesame mayo, greens

ADD ONS:

CHICKEN $8 | SALMON $12 | SHRIMP $11 | FRESH TUNA $15

sandwiches & burgers

veggie wrap $12

zucchini, hummus, greens, avocado, carrots, onion, homemade spicy mayo | ADD chicken $6

tuna sandwich $15

freshly baked olive bread, tomato, lettuce, red onion, mayonnaise and tuna

house burger & fries $20

brisket and short rib patty, lettuce, tomato, red onion, pickle with balsamic ketchup sauce

prosciutto & mozzarella $14

olive bread, EVOO, mozzarella fior di latte, prosciutto di Parma and tomato

tomato & mozzarella $14

olive bread, tomato pesto, mozzarella fior di latte, FL tomato, basil, EVOO

sides

French fries $6

mixed greens salad $5

sweet potato fries $6

48h proofed dough, San Marzano tomatoes, local artisanal mozzarella

margherita $12

tomato, mozzarella, fresh basil and EVOO

regina $15

tomato, mozzarella, prosciutto di Parma, cherry tomato, baby arugula, Grana Padano

salame $15

tomato, mozzarella, cured sopressata, Calabrian chilli, oregano

vegetariana $15

mozzarella, seasonal vegetables

SUBSTITUTE FOR VEGAN CHEESE $4

for kids

chicken tenders & French fries $12

mozzarella sticks $6

French fries $6

cheeseburger & French fries $16

dessert

daily special $10

gelato e sorbetti $8 / scoop

For your convenience, a service charge  of  20% will be added to your check. *Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness. Menu subject to change without notice.

wine & beer

white & rosé

2021 Prosecco DOC Corte del Tiglio – Veneto, Italy $10/ $35

2021 Torresella Pinot Grigio – Veneto, Italy $10/ $25

2021 Ferruccio Sgubin, Sauvignon Blanc – FVG Italy $12/ $45

2021 Cantele – Chardonnay – Puglia, Italy $12/ $45

2021 Magali Rosè, Côtes-de-Provence AOP, France $12/ $45

red

2019 Giuliana Vicini – Montepulciano – Abruzzo, Italy $12/ $45

2020 Les Cretes, Valle d’Aosta, Aosta – Pinot Nero, Italy $14/ $55

2021 Prelius Cabernet Sauvignon – Tuscany, Italy $14/ $55

2015 Maestro della Chiana – Chianti – Tuscany, Italy $16/ $65

2014 Carlos Serres Gran Reserva – Crianza – Rioja, Spain $16/ $65

2018 Clos Magne Figeac -Bordeaux, France $18/ $75

beer

Estrella, Inedit, Peroni, Corona, Heineken | $5 per bottle

cocktails

Bellini, Mimosa, Coquito, House Mojito, Frosé | $12

soft drinks

mocktails

Mojito, Piña Colada, Watermelon Martini | $10

water & sodas

Acqua Panna $8

San Pellegrino $8

Sodas $5

juices

100% organic

orange $5

grapefruit $5

pineapple $5

apple $5

watermelon $5

coffee

proudly Kimbo

espresso $2.5

macchiato $3

americano $3.5

cappuccino $3.5

shakerato $5

CARTA DEI VINI​

by the glass

white, sparkling & rosé

2020 Anselmi, San Vincenzo, Veneto – Chardonnay, Garganega, Sauvignon Blanc

16

2020 Les Cretes, Valle d’Aosta, Aosta Valley – Chardonnay

16

2020 Ferruccio Sgubin, Sauvignon del Collio, Friuli-Venezia Giulia – Sauvignon Blanc

16

2020 Frescobaldi, Alie Rosé, Tuscany – Syrah, Vermentino

16

2020 Kettmeir, Trentino Alto Adige – Pinot Grigio

17

2020 Buglioni, Musa, Lugana – Trebbiano

17

NV La Gioiosa, Prosecco, Valdobbiadene – Glera

16

NV Ca’ del Bosco, Franciacorta , Lombardy Chardonnay, Pinot Bianco, Pinot Nero

23

NV Piper Heidsieck, Cuvee 1785, Champagne – Pinot Noir, Chardonnay, Meunier

28

red wine

2020 Ciavolich, Giuliana Vicini, Abruzzo – Montepulciano

16

2020 Castello di Volpaia, Prelius, Toscana – Cabernet Sauvignon

16

2020 Les Cretes, Valle d’Aosta, Aosta Valley- Pinot Nero

16

2018 Masi, Campofiorin , Veneto – Valpolicella Ripasso

17

2017 Rocca di Frassinello, Le Sughere di Frassinello, Tuscany – Sangiovese, Cabernet, Merlot

19

2017 Osvaldo Viberti, Barolo del Comune di La Morra, Piedmont- Nebbiolo

23

2018 Ridolfi, Brunello di Montalcino, Tuscany – Sangiovese

30

white wine & rosé
Italian sparkling

NV La Gioiosa, Prosecco, Valdobbiadene

60

2020 Bisol, Prosecco Superiore di Cartizze, Valdobbiadene

75

NV Ferrari, Brut, Trento DOC

80

2016 Ferrari, Perlé, Trento DOC

95

2010 Altemasi, Trento DOC, Riserva Graal, Brut, Trentino Alto Adige

175

2008 Ferrari, Giulio Ferrari Riserva del Fondatore, Trentodoc

325

franciacorta

NV Antica Fratta, Brut, Franciacorta DOCG

79

NV Antica Fratta, Brut, Franciacorta DOCG- magnum

150

NV Antica Fratta, Brut, Franciacorta DOCG– jeroboam

320

NV Ca’ del Bosco, Cuvée Prestige Extra Brut, Franciacorta DOCG

88

NV Ca’ del Bosco, Cuvée Prestige Extra Brut, Franciacorta DOCG – magnum

165

NV Ca’ del Bosco, Cuvée Prestige Rosé Brut, Franciacorta DOCG

125

2016 Ca’ del Bosco, Dosage Zero Vintage Collection, Franciacorta DOCG

180

2014 Ca’ del Bosco, Dosage Zero, Annamaria Clementi , Franciacorta DOCG

250

champagne

NV Louis Roederer, Collection 242, Brut Pinot Noir, Chardonnay, Meunier

120

NV Laurent-Perrier, Cuvée Rosé, Brut – Pinot Noir

205

2007 Billecart Salmon, Cuvée Nicolas Francois, Brut – Pinot Noir, Chardonnay

320

2008 Piper Heidsieck, Rare, Brut – Pinot Noir, Chardonnay

450

2010 Möet Chandon, Dom Perignon, Brut – Pinot Noir, Chardonnay

650

chardonnay | chardonnay blends

2020 Le Crêtes, Valle d’Aosta, Aosta Valley – Chardonnay

60

2019 Vie di Romans, Friuli Venezia Giulia – Chardonnay

85

2018 Bodega Aleanna, El Enemigo, Mendoza – Chardonnay

88

2019 Flowers, Sonoma Coast – Chardonnay

110

2020 Castello di Romitorio, Metafisica, Tuscany – Chardonnay

135

2019 Jermann, Vintage Tunina, Friuli Venezia Giulia – Chardonnay, Sauvignon blanc

155

2019 Antinori, Cervaro della Sala, Umbria – Chardonnay, Grechetto

165

2019 B. Moreau, Puligny Montrachet, Burgundy – Chardonnay

240

2019 Domaine Remi Jobard, Les Genevrières Premier Cru, Meursault – Chardonnay

340

2017 Gaja, Gaja & Rey, Piedmont – Chardonnay

590

sauvignon blanc

2020 Ferruccio Sgubin, Sauvignon del Collio, Friuli-Venezia Giulia – Sauvignon Blanc

63

2020 Dominique et Janine Crochet, Sancerre, Loire Valley – Sauvignon Blanc

72

2020 Aperature, Sonoma Valley – Sauvignon Blanc

80

rosé

2021 Antinori, Scalabrone Guado Al Tasso, Bolgheri – Cabernet, Merlot, Syrah

60

2020 Frescobaldi, Alie, Tuscany – Syrah, Vermentino

65

2021 Chateau d’Esclans, Whispering Angel, Cotes de Provence – Grenache, Cinsault, Rolle

80

2020 Domaines Ott, Chateau de Selle, Cotes de Provence – Grenache, Cinsault, Syrah

120

popular Italian white wine

2021 Pierpaolo Pecorari, Friuli Venezia Giulia – Friulano

58

2020 Anselmi, San Vincenzo, Veneto – Chardonnay, Garganega, Sauvignon Blanc

60

2020 Is Argiolas, Argiolas, Sardinia – Vermentino

60

2020 Kettmeir, Trentino Alto Adige – Pinot Grigio

65

2017 Stefano Antonucci, Castelli di Jesi, Marche – Verdicchio

66

2020 Livio Felluga, Friuli Venezia Giulia – Pinot Grigio 

68

2020 Kettmeir, Trentino Alto Adige – Pinot Bianco

70

2020 Buglioni, Musa, Lugana – Trebbiano

72

2020 Bruno Giacosa, Arneis, Piedmont – Roero Arneis

82

2019 Piero Pan, Calvarino, Veneto – Soave

95

2018 Villa Sparina, Monterotondo, Lombardy – Gavi di Gavi

105

2020 Gaja and Graci, Idda Bianco, Sicily – Carricante

150

2015 Emidio Pepe, Abruzzo – Trebbiano D’Abruzzo

325

popular white wine from around the globe

2021 Pewsey Vale, Eden Valley, Australia – Dry Riesling

60

2020 Dr. Hans Von Müller, Mosël, Germany – Riesling Spätlese

60

2018 Krasno, Slovenia – Malvasia Ribolla (Orange)

65

red wines
cabernet sauvignon | cabernet blends

2020 Castello di Volpaia, Prelius, Tuscany – Cabernet Sauvignon

60

2020 Antinori, Il Bruciato, Guado Al Tasso – Cabernet S, Merlot, Petite Verdot

80

2020 Podere Grattamacco, Bolgheri Rosso – Cab. S., Franc, Merlot, Sangiovese

92

2017 Guado al Melo, Atis, Bolgheri Superiore – Cabernet Sauvignon, Merlot

119

2019 Tenuta San Guido, Guidalberto, Bolgheri – Cabernet Sauvignon, Merlot

120

2017 Azienda Agricola, Morei P-179, Lombardy – Cab. S., Merlot, Cabernet Franc, Rebo

137

2016 San Leonardo, Trentino Alto Adige – Cabernet Sauvignon, Carmenere, Merlot

215

2017 Collemassari, Grattamacco, Bolgheri Superiore – Cab. S., Merlot, Sangiovese

230

2018 Antinori, Guado Al Tasso, Bolgheri Superiore – Cabernet S., Cab Franc, Merlot

285

2003 Antinori, Guado Al Tasso, Bolgheri Superiore – Cabernet S., Cab Franc, Merlot

425

2014 Tenuta San Guido, Sassicaia, Bolgheri – Cabernet Sauvignon, Cabernet Franc

640

2016 Tenuta San Guido, Sassicaia, Bolgheri – Cabernet Sauvignon, Cabernet Franc

760

2003 Antinori, Solaia, Tuscany – Cabernet Sauvignon, Cabernet Franc

725

2017 Antinori, Solaia, Tuscany – Cabernet Sauvignon, Sangiovese, Cabernet Franc

640

2017 Chateau Pichon Longueville, Comtesse de Lalande, Bordeaux – Cab. , Merlot

380

2009 Chateau Pichon Longueville, Comtesse de Lalande, Bordeaux – Cab. , Merlot

650

2001 Gaston Hochar, Chateau Musar – Cabernet, Carignan, Cinsault

230

2020 Ashby Park, Reserve, Paso Robles – Cabernet Sauvignon

60

2019 Aperture Estate, Aperture, Alexander Valley – Cab. Sauvignon, Merlot, Malbec

180

2020 Caymus , Napa Valley – Cabernet Sauvignon

235

2019 C. Moueix, Napanook, Dominus Estate, Napa Valley – Cabernet S., Cab. Franc

240

2018 Joseph Phelps, Insignia, Napa Valley – Cab. S., Petite Verdot, Malbec, Cab. Franc

600

merlot | merlot blends

2016 Santa Barbara-Stefano Antonucci, Mossone, Marche – Merlot

115

2016 Greyscale Wines, Oak Knoll District of Napa Valley – Merlot

125

2019 Antinori, Con’t Ugo, Tenuta Guado al Tasso, Bolgheri – Merlot

130

2019 Tenuta dell’Ornellaia, Le Serre Nuove dell’Ornellaia, Bolgheri – Merlot, Cab.S., Cab.Franc

170

2019 Tenuta Sette Ponti, Oreno, Tuscany – Merlot, Cabernet Sauvignon

227

2018 Tua Rita, Redigaffi, Tuscany – Merlot

550

2004 Tenuta Dell ‘Ornellaia, Ornellaia, Bolgheri Superiore – Cab. Sauv-Merlot, Cab. Franc

760

1998 Tenuta Dell’Ornellaia, Masseto, Tuscany- Merlot

1900

sangiovese | sangiovese blends

2018 Petra, Zingari – Sangiovese, Merlot, Petite Verdot, Syrah

60

2017 Rocca di Frassinello, Le Sughere di Frassinello – Sangiovese, Cabernet, Merlot

72

2017 Il Molino di Grace, Chianti Classico Riserva – Sangiovese

77

2018 Jacopo Biondi Santi, Sassoalloro – Sangiovese

90

2019 Vannucci, Il Sasso, Carmignano – Sangiovese, Cab Sauvignon, Merlot

108

2019 Castello Dei Rampolla, Chianti Classico Riserva – Sangiovese, Merlot, Cab Franc

110

2018 Tenute Del Cabreo, Cabreo Il Borgo – Sangiovese, Cabernet Sauvignon

140

2018 Antinori, Badia a Passignano – Sangiovese

180

2017 Biondi-Santi, Tenuta Greppo, Rosso di Montalcino – Sangiovese

265

2018 Antinori, Tignanello – Sangiovese, Cabernet Sauvignon, Cabernet Franc

325

2009 Antinori, Tignanello – Sangiovese, Cabernet Sauvignon, Cabernet Franc

360

brunello di Montalcino

2016 Ridolfi – Brunello di Montalcino DOCG

120

2017 Tenuta di Collosorbo – Brunello di Montalcino DOCG

125

2014 Tenuta di Collosorbo – Brunello di Montalcino DOCG – magnum

280

2016 Castello di Romitorio – Brunello di Montalcino DOCG

145

2016 Castello di Romitorio, Filo Di Seta – Brunello di Montalcino DOCG

295

2012 Biondi-Santi, Tenuta Greppo Annata – Brunello di Montalcino DOCG

430

nebbiolo

2018 Fontanabianca, Barbaresco – Barbaresco DOCG

95

2017 Viberti, Del Comune Di La Morra, La Morra – Barolo DOCG

109

2018 Produttori di Barbaresco – Barbaresco DOCG

135

2010 Prunotto – Barolo DOCG

150

2012 Prunotto, Bric Turot – Barbaresco DOCG

165

2015 D. Grasso, Briccolina, Serralunga d’Alba – Barolo DOCG

170

2017 Rivetto, Serralunga D’Alba – Barolo DOCG

180

2017 Borgogno – Barolo DOCG

185

2015 Bruno Giacosa, Asili, Barbaresco – Barbaresco DOCG

439

2017 Bruno Giacosa, Falletto, Barolo – Barbaresco DOCG

459

2017 Gaja – Barbaresco DOCG

625

2015 Gaja, Conteisa – Barolo DOCG

675

2008 Gaja, Sperss – Barolo DOCG

640

2007 Gaja, Sperss – Barolo DOCG

750

pinot noir | pinot nero

2020 Les Cretes, Valle d’Aosta, Aosta Valley- Pinot Nero

64

2015 Sangiacomo Vineyards, Bonneau, Sonoma Coast – Pinot Noir

95

2017 Louis Latour, Nuits-St. Georges , Cote D’or , Burgundy – Pinot Noir

250

2017 Domaine Arlaud, Vosne Romanee Aux Reas, Cote D’or, Burgundy – Pinot Noir

270

Montepulciano d'Abruzzo

2020 Ciavolich, Giuliana Vicini, Abruzzo – Montepulciano

55

2018 Marramiero, Inferi, Abruzzo – Montepulciano

95

2019 Oasi degli Angeli, Kurni, Marche – Montepulciano

330

malbec

2018 Paul Hobbs, Crocus, Cahors – Malbec

60

2018 Luján de Cuyo, E Class Reserva, Mendoza – Malbec

65

amarone | Valpolicella

2018 Masi, Campofiorin , Veneto – Valpolicella Ripasso

60

2016 Masi, Costasera, Veneto – Amarone DOCG

165

2015 Ca’La Bionda, Veneto – Amarone DOCG

140

2016 Romano Dal Forno Vigneto di Monte Lodoletta, Veneto – Valpolicella Superiore

285

tempranillo

2015 La Rioja Alta, Vina Ardanza, Rioja – Tempranillo, Garnacha

95

2017 Vega Sicilia, Pintia, Toro – Tempranillo

165

2018 Vega Sicilia, Alion, Ribera Del Duero – Tempranillo

220

2011 La Rioja Alta, Rioja, 904 Gran Reserva – Tempranillo, Graciano – magnum

390

2016 Vega Sicilia, Valbuena #5, Ribera Del Duero – Tempranillo

465

popular Italian red wine

2019 Torrevento, Since 1913, Puglia – Primitivo

75

NV Fattoria Moretto, Lambrusco Grasparossa di Castelvetro, Emlia Romagna -Lambrusco

62

2020 Borgogno – Barbera DOCG

65

2013 Firriato, Harmonium, Sicily – Nero D’ Avola

85

2017 Cusumano, Alta Mora, Etna Rosa, Sicily – Nerello Mascalese

80

2016 A. Caprai, Collepiano, Umbria – Sagrantino di Montelfalco

145

2014 Tormaresca, Bocca Di Lupo, Castel del Monte DOC, Puglia – Aglianico

165

2019 Gaja and Graci, Idda Rosso, Etna, Sicily – Nerello Mascalese

150

2018 Tua Rita, Per Sempre, Tuscany – Syrah

455

popular red wine around the globe

2020 Chateau Thivin, Reverdon, Brouilly, Beaujolais, France – Gamay

65

2018 Tablas Creek, Cotes de Tablas, Paso Robles – Grenache, Syrah, Mourvedre

95

2020 Monte Xanic, Gran Ricardo,Valle de Guadalupe – Cab. S., Merlot, Petit Verdot, Cab. Franc

195

2015 Penfolds, Grange, South Australia, Australia – Syrah, Cabernet Sauvignon

1250

CORKAGE FEE: $45 PER BOTTLE | TWO BOTTLES MAXIMUM

fine settimana

3 courses for $55pp

bread & better

served family style for the table to enjoy

bread basket

selection of croissants, brioche buns and homemade jams

seasonal fruit

locally sourced seasonal fruit served on ice

la colazione

choice of one

oyster & shrimps

pink peppercorn mignonette & cocktail sauce

omelette

with lobster salad and greens

avocado toast

with eggs any style & pea tendrils salad

eggs Benedict

with crab cake and kale

spaghetti vongole

Mancini pasta, Manila clams, garlic, parsley and chili flakes

truffle carbonara

fresh maccheroni pasta, homemade pancetta, egg, Pecorino, truffle

steak & eggs

beef striploin, eggs any style, roasted potatoes

burger

add organic fried egg + 3

homemade brioche bun, brisket & short rib patty, caramelized onion, served with potatoes

8oz aged rib eye

add +  15 p/p

dry aged rib eye, potato purée, red wine jus

dolci

zabaglione al limoncello e berries

limoncello sabayon with fresh berries & cantucci

ricotta cheesecake

with warm salted caramel sauce

waffle al miele

with vanilla gelato and warm Florida honey

to share

mare tower

32

chilled oysters, steamed prawns, selection of fish spreads, homemade buns, cocktail sauce, pink peppercorn mignonette

bambini

eggs & bacon

12

gnocchi & cheese

16

cheese burger

16

waffle

8

bevande

non alcoholic

arancia

8

lemon & lime

8

pompelmo

8

shakerato Milano

7

iced salted caramel

7

arnold palmer

7

iced tea selection

7

cocktails

Aperol spritz

16

bloody mary

16

martini

16

bellini

16

vino in caraffina

when you want a little bit more than a glass of your favorite vino

sancerre

20

rosé

20

prosecco

20

pinot Noir

20

For your convenience, a service charge of 20% will be added to your check.

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A long wooden table with modern place settings at Toscana Divino, one of the best Italian restaurants in Miami.

chef's table

The concept of the chef’s table originated from an age-old practice of chefs entertaining their family and friends in the kitchen as they worked. Guests seated at our chef’s table will enjoy a more personal interaction with our Executive Chef Andrea Marchesin, than would be possible in our main dining room, as well as exclusive multi-course meal. This unique experience brings you behind the scenes to discover our unique processes of exploration and development in our kitchen. Limited to 10 seats.

Wine Room 2

wine room

Our stunning wine room, inspired by the rich earthy vineyards of Tuscany and Italian sophistication, features our iconic floor-to-ceiling wine cellar housing our iconic collection of fine Italian wines. The walls, lined with bookcase panels in natural Canaletto walnut & steel are home to one of a kind vintages, custom decanters and glassware. The room can accommodate up to 50 guests at a time and can be rented for semi-private group functions.

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terrazza

Our open-air Terrazza garden patio & lounge is the crown of our restaurant, and one of Miami’s most sought-after spots, especially for Aperitivo. With full views of Brickell, guests can sit back and allow the neighborhood to unfold before their eyes while sipping our signature cocktails. The terrazza can accommodate up to 40 seated guests, and is available for group semi-private and large group functions.

PRANZO

mon – fri | 12pm – 4pm
$28
choice of 1 appetizer, 1 main course & 1 dessert

appetizer

soup of the day
prepared daily with fresh vegetables
pan con bistec
grilled bread, beef, caramelized onion, arugula
Florida caprese
farm tomato, mozzarella fior di latte, arugula, basil
salmon tartare
fresh salmon, tomato, avocado, red onion
fritto di pesce
fried white fish, homemade tartar sauce
summer salad
Florida greens, baby tomato

main course

spaghetti alla calabra
homemade spaghetti, Calabrian chili peppers, oregano
risotto cacio e pepe
risotto cacio e pepe
Nourished pastures chicken
organic roasted chicken, roasted potatoes, jus
grilled salmon
salmon from FAO 27, roasted vegetables, lemon
porchetta

roasted porchetta, fingerling potatoes

dessert

fruit sorbet or artisanal gelato

scoop of homemade sorbet or artisanal gelato 

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