It sounds rich, but there is a wonderful lightness and freshness to the dish. It's almost like a cheese souffl wrapped in pasta. Gaetano deftly puts a slight twist on traditional Tuscan cuisine. For instance, a main course of roasted rack of lamb is a Tuscan staple, but wrapping the locally raised meat in black cabbage and rolling it in sesame seeds enhanced the lamb's succulent character. Pigeon is served all over the region, but at Arnolfo, a stuffing of goose liver mixed with local sweet wine and fennel makes the bird wonderfully pungent with lively flavors.
Desserts are good, if nothing special.
A hot pear tart with marzipan and a chocolate tart with ice cream fell flat after all the vibrant, savory dishes. Instead, consider the local cheeses to finish off the meal, and either order another bottle of wine or ask Giovanni if he has something by the glass worth trying. You won't be disappointed. All Rights Reserved.