Badia a Coltibuono
Badia a Coltibuono Review
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.
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