The meat menus, with particular attention to the wild game, have an undisputed King which is the Panzanese, the “ciccia” (meat) of the Cecchini: maximum attention is given to the maturation of the meat.
First dishes with homemade pasta from Gnudi to Gnocchetti etc… Cult of the restaurant is the rich offer of appetizers, including the legendary Rosticini, the Tartare and the liver Crostini.
And for the sweet tooth it cannot go unnoticed by the detail that Chef Barsacchi started his career as a pastry chef and an excellent ice cream artisan! But the proof is in the pudding.
The excellent price performance has already conquered a wide range of gourmets and you too will not be exempt from its charm; among olive trees and vineyards, in this rural residence the “ciccia” (meat) is the true lady of the house, in all its possible, intriguing, variations.
The menu tells: potato cappelletti with blue cheese fondue, the inevitable Florentine steak, tart with custard and caramelized fruit, and much more…
– guide MICHELEIN inspectors