We had a large group of 20 for luncheon yesterday.
The antipasti came on lovely wooden boards. Different salume, homemade chicken liver pate, rabbit terrine, lightly pickled vegetables.
We had pinci which are hand rolled large spaghetti from Tuscany. Chef Alida made a boar ragu and this was served in the Tuscan tradition with no cheese.
Meat was a slow-braised shortrib caramelized with beer. Roasted fingerling potato and white turnip on the side.
So happy I am going back for dinner tonight.
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