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.
Ribollita, the Tuscan cabbage soup thickened with bread
The Florentine steak was cooked typically very rare, and had great flavor, but took quite a bit of chewing.
After we had finished our lunch, the owner went out to his fields and picked some figs for us.
Ponterotto is a simple, rustic but neat restaurant that’s open for lunch only.
Ponterotto is not well marked – anyone who wants to come here already knows where it is.
3 Cars, 3 Cars, Reviews, San Casciano Val di Pesa
best restaurants in Tuscany
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January 21st 2018
HAPPY NATIONAL NEW ENGLAND CLAM CHOWDER DAY!
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