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Restaurants & Bars

Tuscan Coast 2015

allende | Mar 7, 201501:11 PM     28

This year, am not going to give a detailed report of all the places we go to and have been to. I’ll give the site address for some prior visits which should give you an indication of what the place is like, and will give you a brief summary of what we’ve just eaten and what we drank. If you want, you can always go to the search engine, plug in the name of the place and you’ll see what has been written in the past.

Hopefully, this will work better than my having to rehash a lot of material, and you’ll be spared any additional prose of mine.

If there are new places we go to, there will be a full report if you care to read it. If something has changed in a place that we’ve liked in the past, I’ll address that as well.

Starting next week, we’ll be in La Morra (Piemonte) for the better part of three months. My wife has several new places to try (that we hope pan out), and then, of course, we have a number of our old favorites about which we’ve written extensively (as have henjef85, Johannabanana, jessicablock, among others who have written so well). For the new places, a complete write-up. For the old, this format.

Really hope this format works.

Today it was down the Tuscan coast to Scolapasta in Castiglioncello. Full at Saturday lunch. No matter how many times we go, the cooking remains at a very high level. Fantastic service: informal, friendly and professional. A gem. Excellent. Don’t miss it. Go!

To start, my wife had the spaghetti alla chitarra con rossetti e asparigi selvatici. I had the ravioli di San Pietro e patate con burro e salvia.

We both had the grigliata mista. Five different crustaceans and five different fish. Exquisite.

A bottle of 2012 Muller- Thurgau Feldmarschall from Tiefenbrunner.

Total bill was 110 Euros, including wine. Wine was 30 Euros.

So many other great choices from the blackboard which changes daily, 6 or 7 each of antipasti, primi and secondi.

The marinated anchovies with onions, as a stuzzichino, are worth the trip alone. So is the bread.

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