EXQUISITELY PREPARED TUSCAN FOOD WORTHY
OF BEING PAIRED WITH THE FRUIT FROM
SEVEN CENTURIES OF WINEMAKING
On our return visit, we were accompanied by a new friend from Kent State University's outstanding Florence program.
We both are Kent grads and can't help but mention the fine hospitality shown to us by Marijke Huegaerts and the rest of the KSU staff at Palazzo dei Cerchi.
More Chianti flowed while we opened with cannellini beans with Laudemio olive oil.
This vist, we tested dei Frescobaldi's pasta making talents with two orders of Tagliolini -- thin fettuccini with black truffle and butter.
The black truffle, another Tuscan staple, and butter sauce made the fettuccini devine as Dante's Comedy.
Heidi rounded the out proof is in the pasta experiment with Picci Senesi -- a fine thick spaghetti with anchovies and aged pecorino cheese.
Peorino -- another staple in Tuscan menus -- is a hard, salty Italian cheese made from ewe's milk and most often grated over dishes.
We finished with a sweet, dry dessert wine and a pair of perfect creme brulees to share among three sated diners.
FRESCOBALDI FOOD AND WINE REVIEW
CONTINUES TOMORROW -- AUGUST 16