Take away of La Bottega

Surprise your loved ones and friends with an exceptional gourmet dinner

La Bottega del Buon Caffè and Meo Modo are proud to propose a new and intriguing service for all its enthusiastic guests. Experience the fun and entertainment of a Michelin starred dinner in your own home!

Choose from a selection of our favorite dishes from both our Michelin Stared Restaurants Meo Modo and La Bottega del Buon Caffè - Chef will do the preparatory work and all you need do is a few simple steps to complete and compose the dishes with a flourish of finishing touches.

How does it work
  1. Select your dishes from the menu.
  2. Order your dishes by email or phone - orders are taken between 10:00 and 19:00 Mondays to Wednesdays and 10:00 to 14:00 on Thursdays.
  3. Orders will be specially prepared and made ready to for collection from either La Bottega del Buon Caffè in Florence or Meo Modo in Palazzetto - Chiusdino (SI) on Fridays and Saturdays between 16:00 and 19:00.
  4. Open up your parcels and follow the simple instructions to complete the dish. For the perfect plate, you can follow our tutorials below.
  5. Serve your Michelin starred dinner to the enthusiasm of your guests!
Order details

Phone: +39 349 238 4928
Email: meomodo@borgosantopietro.com

Pick up days and time

Friday and Saturdays from 16:00 to 19:00

Pick up points
La Bottega del Buon Caffè in Lungarno B. Cellini, 69/R, Florence
Meo Modo in Borgo Santo Pietro 110, Palazzetto - Chiusdino (SI)

Recipe Tutorials

Egg, chard, pecorino cheese and red onion

Ingredients

  • Egg
  • Red onion compote
  • Flavored crispy bread crumbs
  • Seasonal Chard
  • Pecorino cheese from Borgo

Method

  • Bring a pan of water to the boil, switch off the heat place the egg in the pan and leave for 3 minutes before removing.
  • Sauté the chard with oil and salt. Meanwhile, begin preparing the dish with a layer of garlic and parsley flavored crispy bread crumbs followed by red onion compote and form a dip at its center with a spoon.
  • Gently crack open the egg, separate the yoke and place it in the previously prepared dip.
  • Place the sautèd chard around the egg.
  • Complete with the crispy pecorino cheese and a dash of grated black pepper.

Earth plate

Ingredients

  • Mixed salad
  • Malt ‘earth’
  • Beetroot vinaigrette
  • Rosemary scented extra virgin olive oil

Method

  • Arrange the malt ‘earth’ lengthways onto the plate.
  • Arrange the salad over the malt ‘earth’ and dress with a drizzle of rosemary scented olive oil and salt.
  • Before serving, pour the beetroot vinaigrette over the salad.

Should you wish to play with the textures, you can choose to brown the pumpkin flowers and baby carrots in a pan before serving.

Chicken giblets, smoked eel and Prato vermouth

Ingredients

  • Chicken giblets
  • Smoked eel
  • Prato vermouth sauce
  • Smoked eel mayonnaise
  • Prato vermouth tapioca
  • Pimpinella sprouts
  • Puffed cockscomb crumble

Method

  • Coat two sides of the chicken liver terrine with the crumble of puffed cockscombs.
  • Place the terrine onto the plate and garnish it with the vermouth tapioca and add a few drops of smoked eel mayonnaise.
  • Alternate the drops of eel mayonnaise with pieces of smoked eel.
  • Use the pimpinella sprouts to give the dish a final touch.

Red prawn, horseradish and wild herbs

Ingredients

  • Red prawns
  • Prawn sauce
  • Horseradish mayonnaise
  • Dried prawn shells
  • Wild herbs
  • Lime
  • Olive oil and salt

Method

  • Spread a line of horseradish mayonnaise across the dish with a spatula.
  • Place the red prawn quenelle on the mayonnaise and dress with salt, oil and lime juice.
  • Decorate with alternating drops of red prawn sauce and horseradish cream.
  • Complete with dried prawn shells and wild herbs

Pigeon, butter and thyme cappelletti

Ingredients

  • Pigeon cappelletti
  • Butter
  • Thyme

Method

  • Bring a pan of water to the boil and salt, add the cappelletti and simmer for 3-4 minutes.
  • Melt the butter with thyme leaves in a pan adding a little cappelletti cooking water to emulsify and create a smooth and velvety creamy sauce.
  • Switch off the heat, add the cappelletti to the cream sauce and stir gently.
  • Arrange the cappelletti on the plate and decorate with thyme leaves or flowers.

Tagliolini pasta, pin squid and sage

Ingredients

  • Tagliolini pasta
  • Pin squid
  • Parmigiano aged 24 months
  • White wine
  • Parsley extract
  • Sage
  • Olive oil, garlic, chili pepper

Method

  • Gently brown the garlic and a pinch of chili pepper in a little olive oil.
  • Add the pin squid and allow to brown a little, then blend with a dash of white wine.
  • Bring a pan of water to the boil and salt, add the tagliolini pasta and simmer for 4 minutes.
  • Once cooked, drain and transfer the pasta to the pan with the squid. Off the heat, add the chopped sage and stir in the parmesan cheese to create a smooth creamy sauce.
  • With the aid of a fork and a ladle, create a ‘twirl’ of pasta in the center of the plate.
  • Complete the dish with a parsley extract.

Rabbit agnolotti with ‘cacciatora’ sauce

Ingredients

  • Rabbit agnolotti
  • Rabbit sauce
  • Dried tagiasco olives
  • Tomato confit
  • Rosemary
  • Fresh origano

Method

  • Bring a pan of water to the boil and salt, add the agnolotti and simmer for 3-4 minutes.
  • In a separate saucepan, heat the rabbit sauce over a low heat. If it becomes too dense, add a little water from the pasta and stir.
  • Drain the agnolotti and transfer them to the saucepan and stir with the rabbit sauce for about a minute.
  • Place the agnolotti on the plate, sprinkle with dried taggiasca olives and place a piece of confit tomato on each agnolotto.

Pour the remaining rabbit sauce over the agnolotti and sprinkle with rosemary powder and fresh oregano leaves.

Tagliolini pasta, beetroot, red prawn and Borgo pecorino cheese fondue

Ingredients

  • Tagliolini pasta
  • Red prawns
  • Beetroot extract and red prawn bisque
  • Borgo pecorino fondue
  • Dill
  • Olive oil and salt

Method

  • Bring a pan of water to the boil and salt, add the tagliolini pasta and simmer for 4 minutes.
  • In a separate saucepan heat the mix of beetroot extract and red prawn bisque over a low heat.
  • Gently heat the Pecorino fondue in a pan, stirring occasionally.
  • Season the chopped red prawns with salt and oil.
  • Drain the tagliolini pasta and add to the saucepan with the extract mix and bisque.
  • On a medium heat reduce the sauce then take the pan off the heat and stir in the butter.
  • Create a twirl with the tagliolini pasta helping yourself with a fork and ladle and place the prawns around the pasta..
  • Complete with the previously heated pecorino cheese fondue.
  • Garnish with the dill sprouts.

Lamb, carrots and sour cabbage

Ingredients

  • Stewed lamb terrine
  • Carrot cream
  • Seasonal sour cabbage
  • Lamb sauce
  • Chamomile sprouts
  • Chamomile powder
  • Olive oil and salt

Method

  • In a bowl, season the cabbage with salt and oil to taste.
  • In a pan, fry the lamb terrine for about 4 minutes or until golden.
  • Drain and dry the fat residue on kitchen towel or absorbing paper
  • In a saucepan, heat the lamb sauce over a low heat, stirring occasionally for 4 minutes.
  • Place the cubes on the line of carrot cream, decorating the upper side of the terrine with sour cabbage and chamomile sprouts.
  • Divide the lamb terrine into three cubes and lay them on the line of carrot cream, decorating the upper side of the terrine with sour cabbage and chamomile sprouts.
  • Form a quenelle with the carrot cream and place beside the lamb terrine.
  • Complete with a dusting of chamomile powder in the plate’s center and a drizzle of lamb sauce.

Stingray, celeriac and plankton

Ingredients

  • Stingray
  • Stingray croquette
  • Celeriac and thyme cream
  • Celeriac
  • Plancton sauce
  • Lime
  • Olive oil and salt

Method

  • Brown the stingray meat in a separate pan, when done dry on absorbent paper.
  • Deep-fry the stingray croquette in the oil for 2 minutes, drain and dry on absorbent paper.
  • Heat the plankton sauce over a low heat stirring occasionally.
  • In a bowl, flavor the strips of celeriac with oil, salt and lime.
  • Lay the celeriac cream on the plate and place the stingray meat over it with the celeriac to finish.
  • Using a spot of celeriac cream to hold it still, place the fried croquette on one side of the stingray.
  • Complete with a drizzle of plankton sauce.

Fiesole pigeon, sweetcorn, wild strawberries and yarrow

Ingredients

  • Pigeon breast
  • Pigeon croquette
  • Sweetcorn cream
  • Wild strawberry sauce
  • Yarrow shoots
  • Olive oil

Method

  • Heat the sweetcorn cream over a low heat, stirring occasionally.
  • Heat the pigeon sauce over a low heat, stirring occasionally.
  • Heat a pan with a little olive oil. When the pan is hot enough, lay the pigeon breast with the skin-side down and brown for about 3 minutes.
  • Once browned on the skin side, turn the breast over and continue browning for a further 3 minutes on the other side.
  • Slice the breasts into two halves.
  • Deep-fry the pigeon leg croquettes in the oil for 2 minutes, drain and dry on absorbent paper.
  • With a spoon spread the wild strawberry sauce on the plate.
  • Place 3 sweetcorn cream quenelles, the pigeon breasts and the pigeon leg croquette on the dish.
  • Complete the garnishing with a few fresh wild strawberries.
  • Glaze the breasts with the pigeon sauce and lay the yarrow shoots on top.

Potato Millefeuille

Ingredients

  • Potato millefeuille
  • Grated parmigiano cheese
  • Wild herbs
  • Extra virgin olive oil

Method

  • Heat the oven to 180°C. Once hot, sprinkle the millefeuille with grated Parmesan cheese and bake for 12 minutes.
  • Season the herbs with olive oil, salt and black pepper.
  • Place the millefeuille on a plate, sprinkle with the herbs and complete with a drizzle olive oil.

Cheesecake

Ingredients

  • Cheesecake cream
  • Red fruit jelly
  • Raspberries
  • Crumble


Dish preparation

Place two or three drops of cheesecake cream on the plate, add a sprinkling of crumble and complete with the fresh raspberries and a few drops of red fruit jelly.

Tiramisù

Ingredients

  • Mascarpone cream
  • Coffee sauce
  • Chocolate chips
  • Cocoa powder
  • Vanilla biscuits

Dish preparation

In a glass create a layering of mascarpone cream, biscuits (previously soaked with the coffee solution) and a sprinkling of chocolate chips. Repeat the process 3 times.

Complete with a dusting of cocoa powder.

Chantilly cream tart, strawberries and lime

Ingredients

  • Tart
  • Fresh strawberries
  • Chantilly cream
  • Lime

Dish preparation

Fill the tart with Chantilly cream, garnish with strawberries working from the outside in and complete with a sprinkling of lime zest.

Gourmet bread

Method

  • Heat the oven to 180°C.
  • Bake the bread in the preheated oven for 12 minutes

Gluten free bread

Method

  • Heat the oven to 165°C
  • Bake the bread in the preheated oven for 8 minutes

Follow us on Instagram

#LaBottegaDelBuonCaffe


© 2020 La Bottega del Buon Caffè - Relais Borgo Santo Pietro S.p.A
Lungarno Benvenuto Cellini, 69/r - Firenze, Italy
P.IVA/CF: 0144 0680 526

Take away
Email
Call