Toscana Divino is truly “Divino” in Italian meaning divine. This Italian Restaurant and wine bar located in the heart of Mary Brickell Village offers a delightful modern take on Tuscan traditions through a variety of imported ingredients from Italy, locally sourced produce and handcraftedpastas alongside antipasti, main dishes, desserts and fine wines.
This elegant eatery was designed in the classic spirit of Tuscan traditionand is a welcoming restaurant where you can experience their Tuscandelicacies for lunch, brunch and dinner. “Our philosophy is to bridgethe gap between Tradizione(traditional) and Modernità (modern) whileproviding natural ingredients, local goods and sustainable practices,”explains Tommaso Morelato, Stefano Cavinato and Mauro Bortignonfounders of Toscana Divino.
The restaurant is renowned for its world-famous Fiorentina steak, a 42ounce Porterhouse Steak. Some of their specialties include Cured Meatsand Cheeses, a selection of savory and deliciously curated items likethe traditional porchetta, the house prosciutto cotto, ricotta fiordilatteand truffle pecorino “Il Forteto;” extensive menu of homemade pastas;sustainably raised meat; fresh fish; imported Italian ingredients and fullbar, which serves hand-crafted cocktails and boasts a vintage Italianwine list. A must try is their “Grappa sour,” featuring ice chopped rightoff the block and their “Orange and Chocolate” dessert.
Staple items include Vitello Tonnato, milk fed veal served with tunasauce, tomato, capers, arugula and lemon ; Tartare Di Pesce, fresh fishpaired with Calabrian chili, fennel, ginger, cucumber and coconut lime; and Polipo Alla Puttanesca, octopus served with cherry heirloom,capers and taggiasca olives and of course, the classic “Burrata Caprese,”which is exceptional . Their Pecorino cheese paired with paradise farmhoney is heavenly. Main course selections include Branzino Ai Ferri,grilled Mediterranean Sea bass garnished with parsley and capers andaccompanied by seasonal vegetables; Stinco Di Agnello, braised lambshank served with potatoes and a smoked tomato; and Filetto Al PepeSichuan, 8-ounce grass-fed beef tenderloin paired with baby carrots andsichuan pepper in a beef jus.

An impressive offering of homemade pastas, crafted with “Granoduro” flour, yellow semolina, water and organic eggs, includeGnocchi Al Coniglio Lucchese, handmade potato gnocchi servedin rabbit ragu with hot peppers and onions; Pici Senesi All’Anatra,hand-rolled pasta served in duck leg ragu and topped with pecorino;Risotto Carnaroli “Acquerello,” imported Italian rice aged for 12months and prepared with wild mushrooms and truffle or shrimp,tomato and zucchini blossom. The Florentine Dinner, whichserves two to three guests, boasts its own family-style menu withProsciutto Toscano Piacenti, Pecorino Il Forteto, Pici Senesi,
Risotto Acquerello and Bistecca Fiorentina.
Leading the kitchen are two Executive Chef Jeff Maxfield, aninnovative chef with an appreciation for Italy’s rich history andculinary practice and Chef de Cuisine Andrea Marchesin, anItalian native with global experience and integrity for sustainableingredients and practice. Toscana Divino is located in the heartof Mary Brickell Village at 900 South Miami Ave. Miami, FLFor more information, call 305.371.2767 or visit http://www.toscanadivino.com/.