Left at the Fork

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Category: San Casciano Val di Pesa

Platter of assorted salumi: as is typical in Tuscany, the meats are fattier than we'd find in the US. Not in the photo, we were served slices of the most exquisite melon we've ever tasted. Sweet, complex, and juicy and firm-textured.

Trattoria Ponterotto, San Casciano in Val di Pesa, Florence, Tuscany, Italy

July 11, 2015 / / 0 Comments

REVIEW

Ribollita, the Tuscan cabbage soup thickened with bread

Ribollita, the Tuscan cabbage soup thickened with bread

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Main courses were for the most part of little interest. One notable exception was this extraordinary dish of salt cod and chick peas.

Mamma Rosa Trattoria, San Casciano Val di Pesa, Florence, Tuscany, Italy

June 25, 2015 / / 0 Comments

REVIEW

Like bruschetta, sliced cured meats are a constant on traditional Tuscan menus. The white stuff is lardo: cured pork fat. Tuscan prosciutto tends to be drier and saltier than silky prosciutto from Parma, but it is no less delicious.

Like bruschetta, sliced cured meats are a constant on traditional Tuscan menus. The white stuff is lardo: cured pork fat. Tuscan prosciutto tends to be drier and saltier than silky prosciutto from Parma, but it is no less delicious.

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