Outside the walls of Badia a Coltibuono is the abbey's pleasant restaurant, with seating on a terrace or in soft-yellow rooms divided by ancient brick arches. The pappardelle con sugo di cinghiale, uvetta, pinoli e fave di cacao (pasta with braised wild boar sauce, raisins, pine nuts, and cocoa beans) is as delicious as it is unusual; the costata di manzo nostrano (locally raised T-bone steak) for two, is particularly flavorful. It all pairs marvelously with
the abbey's own wines.
Apr 20, 2007
We had the pleasure of lunch at Badia a Coltibuono. We found the food and wine to be excellent. A selection of Badia a Coltibuono's library wines is offered and we had a 1985 Chianti that went well with our entrees. We've noticed that we don't often go wrong with restaurants at wineries - perhaps becaquse they have more to lose than a one time customer if they get it wrong. Try Castello Banfi's restaurants (south of Montalcino) for other excellent