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Papá Baccus

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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.

    Restaurant Details

  • Credit cards accepted.
  • Closed Sun. and 2 wks in Aug. No lunch Sat.
Updated: 04-02-2012

Fodorite Reviews

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    Papá Baccus Review

    First off, my crew (military) had planned on having Chianina beef while we were in Rome so we decided upon this place. We arrived 30 minutes before they opened but the owner was so kind as to seat us and take our orders! Let's just say, this is the best beef I have ever had hands down and we washed it down with a nice bottle of Chianti. I can't comment on the ambiance inside since we sat outside. The restuarant is down a narrow street so the atmosphere outside (as far as people watching) isn't that exciting. I give the value a 4 because it is quite pricey, but well worth it. Overall, the service and quality of food was second to none. I'm heading back in a few days and I can't wait to eat there again!

    by Live_To_Eat, 7/7/11

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