Bice's cuisine, serves traditional Tuscan strong, such as pasta and beans, ribollita, tripe stew and fried brains with pumpkin flowers. Remained proudly list approach, in honor of Milan, the city 'from her beloved, Meneghini dishes such as osso buco with risotto, boiled meat and cassoela with cabbage and polenta.
The pastas are homemade always are offered in all the sauces, fresh tomato, basil pesto, cream of bottarga, porcini mushrooms, and season, the high-quality truffle d 'Alba. But the recipe more 'popular remains the famous Pappardella on the phone, even the rice, of all types, are great and always wave as risotto with gorgonzola cream and fresh strawberries and Champagne.
The network of Bice restaurants spanning the world today began in 1926 in Milan. Beatrice Ruggeri - Bice to her family and friends - was known for her extraordinary hospitality and personal warmth.
For years she was encouraged to open her cucina to the public. In 1926 she agreed, albeit reluctantly, and a neighborhood trattoria - loosely translated, a friendly gathering place - was opened. With Bice in the kitchen and her brothers and sisters serving in the dining room, il Ristorante Da Gino e Bice, or Bice as it would later be known, had a family feeling.