When an osteria cooks up a tripe platter for antipasto, bone marrow with saffron-spiced rice as primo and feisty T-bone steaks as secondo, you know you’ve struck Tuscan foodie gold. A trio of inspired piatti unico (single dishes) promise a quick lunch, or linger over themed multicourse menus (including, unusually, a vegetarian menu) packed with timeless Tuscan faves.
At least a half-portion of the melt-in-your-mouth pasta fritta (deep-fried dough) with warm Tuscan ham to begin any meal here should be obligatory. End with tart lemon sorbet soaked in prosecco.
