It is 100 percent cucina Toscana. Chef Piccini gives a light touch to everything she does. She cares deeply about her ingredients, and attempts to source the best of everything, from local pecorino cheese and seasonal vegetables to hand-raised lamb. A smooth, creamy potato soup with a half-dozen boiled quail eggs and slices of spicy Parmesan is warm, succulent and tangy. Another starter of fresh ricotta cheese covered with sliced white truffles and dashed with fresh olive oil is simple but electrifyingthe fresh, creamy cheese mingles perfectly with the earthy mushrooms and spicy, tangy oil.
Main courses are equally flavorful.
Braised oxtail in a sauce of balsamic vinegar and meat reduction is decadent and pungent, yet it's not heavy or overpowering. The only bad part of the evening is facing the drive back after the meal. Perhaps it's better just to give in completely and book one of the three rooms available for the night. All Rights Reserved.