Left at the Fork

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Category: San Casciano Val di Pesa

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

REVIEW

Ribollita, the Tuscan cabbage soup thickened with bread

Ribollita, the Tuscan cabbage soup thickened with bread

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

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.

Continue reading

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