Da Firenze alla Toscana
- Timothy Furman
- Nov 18
- 4 min read
Our four-hour, five-course meal, each course paired with Tuscan wines, at The UxLocale in Uxbridge, MA.
We’ve grown from being everyone’s favorite local spot to a destination for weddings, corporate events, and private celebrations. With four times more events and amazing feedback from our guests, The UxLocale is where great food, warm hospitality, and memorable moments come together.
Video:
Browse the Menu:
COURSE I
Antipasto
& Campo Maccione Vermentino
Our Antipasto board features a selection of prosciutto di Parma, finocchiona (a Tuscan salami), marinated artichokes, and pecorino and gorgonzola. A drizzle of extra virgin olive oil enhances the flavors, accompanied by our rustic bread.
This course embodies the essence of Tuscan hospitality, reminiscent of the grand gatherings during the Renaissance period in Florence, where socializing over food was an essential part of life.
Campo Maccione Maremma Toscana Vermentino
Tenuta Campomaccione in Grosseto was the Zingarelli family’s first Tuscany acquisition, highlighting its potential for high-quality viticulture.
The Casamaria vineyard benefits from warm Mediterranean breezes that enhance grape freshness, while cool maritime winds at night ensure optimal ripeness. The wine has a straw yellow color with floral notes of acacia, yellow stone fruits, and lime zest. It offers a fresh and round palate, featuring saline and mineral undertones, and finishes persistently and well-balanced.
COURSE II
Ribollita
& Tenuta Sant'Alfonso Chianti Classico DOCG
Description: A hearty bowl of ribollita, a traditional Tuscan bread soup made with cannellini beans, kale, carrots, and crostini. This dish is slowly simmered to blend the flavors and served with a drizzle of olive oil.
Cultural Influence: Ribollita has its roots in the culinary traditions of the peasant class during the 14th century, embodying the frugality and resourcefulness of that era. This dish also represents the communal spirit of Florence, drawing connections with the artwork and literature of the time.
Tenuta Sant'Alfonso Chianti Classico DOCG, made from 100% Sangiovese grapes. It features intense ruby red color, aromas of ripe berries and plums, and a well-balanced finish that echoes the charm of Tuscan cuisine.
COURSE III
VIA CAROTA PICI ALL'ANATRA
& Castello di Verrazzano Chianti Classico Riserva DOCG 2019
A quintessential Florentine dish, grilled over fresh olive branches, this T-bone steak is prized for its tenderness and flavor, seasoned simply with salt and served rare.
This dish signifies the Florentine passion for meat and the now-popular grill culture that flourished in the Renaissance. The iconic imagery of meat markets in local frescoes and paintings showcases the significance of this culinary practice
Antonino Tranchida's Brunello di Montalcino: The wine features complex, fresh aromas with inviting fruit that pairs perfectly with traditional bistecca alla Fiorentina. Aged for three years in Slovenian and Allier oak casks and refined for at least one year in the bottle, it reveals notes of black cherry and jam, along with hints of spices and vanilla.
On the palate, it is well-structured and full-bodied, complementing the rich flavors of the steak. Its intense finish enhances the grilled meat’s savory qualities, while fruity and spicy nuances offer delightful contrast. This pairing highlights the earthy depth of the bistecca, creating a memorable dining experience that lingers long after the meal. Enjoying this wine with the steak truly elevates both elements.
COURSE IV
BISTECCA ALLA FIORENTINA
& Col d'Orcia Brunello di Montalcino DOCG 2019
Also known as Braciole Messinese are delicate rolls of tender veal are carefully wrapped around a savory Sicilian-inspired filling of golden breadcrumbs, Pecorino Romano, fresh parsley, sweet onion, and garlic.
Each bundle is lightly seasoned and threaded with fragrant bay leaves, which infuse the meat with their herbal essence as it cooks. Gently sautéed to achieve a golden exterior while remaining juicy within, the involtini are finished with a drizzle of rich, fragrant extra virgin olive oil and a white wine pan sauce.
The result is a dish that harmonizes rustic tradition with refined flavor, evoking the warmth of Messina’s kitchens and the timeless simplicity of Sicilian cuisine.
COURSE V
Cantucci with Cioccolata Calda
& Zingarelli Roccato
Cantucci, also known as cantuccini or biscotti di Prato, are crunchy Italian almond cookies that are baked twice. Paired with cioccolata calda, " Italian hot chocolate," which is thick and rich. Dipping the cantucci into warm hot chocolate softens them and enhances their flavor, making it a perfectly sweet ending to tonight's meal.
This combination reflects the Florentine tradition of enjoying simple pleasures and is often shared at celebrations and family gatherings. The artistic traditions of Florence, including paintings of feasts, highlight the importance of dessert in Tuscan cuisine.
Roccato 2020 is a wine made from carefully chosen grapes. It is fermented in concrete vats and aged for 18 months in French barrels. The wine has a deep ruby color and a rich aroma of red berries, cocoa, vanilla, and coffee. Its warm balance and smooth tannins provide a long finish.
When enjoyed with cantuccini and cioccolata calda, the flavors of the wine complement the sweetness and nuttiness of the cookies while enhancing the richness of the hot chocolate.
