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Papá Baccus Review
Italo Cipriani takes his meat as seriously as any Tuscan, using real Chianina beef for the house specialty, the bistecca alla fiorentina, a thick grilled steak served on the bone and rare in the center. Cipriani brings many ingredients from his hometown on the border of Emilia-Romagna and Tuscany. Try the sweet and delicate prosciutto from Pratomagno or the ribollita, a traditional bread-based minestrone soup. Anything that says "cinta senese" refers to a special breed of pig—and is worth eating. Tuscans are nicknamed "the bean eaters," and after a taste of the fagioli zolfini (tender white beans), you'll understand why. The welcome is warm, the service excellent, and the glass of prosecco (gratis) starts the meal on the right foot.
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February 2014 Sicily Trip Report
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