St. Antim’s Abbey, south of Montalcino
September 2, 2012
What can we say about Tuscany that hasn’t already been said? The region is beloved for its striking landscapes, beautiful cities, architecture, storied past, renowned wine regions, and a cuisine that is simultaneously simple and elegant.
Tuscany contains nearly every terrain from rolling hills full of wild game, olive and grape vineyards that are crossed by mountain chains and rivers, to inland plains and a coastline along the Tyrrhenian Sea with port cities such as Livorno, famous for its traditional fish stews.
Crostini di pȃté di fegatini
Crostini of chicken liver pȃté
Stracci con ragù alla Toscana
Spinach pasta “rags” with Tuscan beef ragù
Cacciucco alla livornese
Stew of rock cod with tomato, capers, and olives, Livorno style
seasonal dessert from Toscana TBA
Prix fixe $40.
Served family-style. For groups of one to twelve. Whole table must order prix fixe menu. A modest and appropriate regional wine will be available as perfect accompaniment to the meal. Please join us!
or reserve online