While staying true to the Tuscan concept, our menu has continued to
evolve. Some dishes are permanent productions of our
kitchen—gnudi, pinci, papardelle, tagliatelle—all made in house.
Others are more seasonal, like stuffed zucchini flowers in the
summers and polpetta and hearty soups in the winter.
Our wine list has grown from eight reds and eight whites to hundreds
of reds and not as many whites; ranging from 1985 Brunelli to the
present. Of course the collection continues to grow. One of my joys
has been teaching people about the wine of the region.”
