We got to the restaurant around 7 pm, just ahead of a large group of tourists. The server took special care with us to explain the menu items, many of which come directly from a farm nearby. Two of us shared the huge Bistecca alla Fiorentina, nearly 3 kilos (including the large t-bone), one had the tender lamb chops, and the other, a ricotta and spinach dish topped with black truffle. We enjoyed the house wine and a few vegetable side dishes.Their vegetarian dishes are all marked with a "v" on the menu. The service was warm and attentive and the food was first quality. Pasta is made daily on the premises.
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