Rosafina

A very famous Tuscan restaurant, high-quality ingredients are from Di Ponetai Farm. The restaurant is messy and not messy, and the style makes people mistakenly think that they have entered an antique shop. Oil-soaked vegetables: sweet and sour taste, Korean stew, onion, eggplant, zucchini, overall good. Tagliatelle ai porcini: Bolivia fungus wide flat pasta, pasta is fresh. Generally, fresh pasta, the taste after cooking is more suitable for Chinese tongue friends, even spaghetti, fresh style will feel chewy. The reason is that the bag dry pasta cooking will be a little bit raw according to Italian standards. Bowel is really fresh, just with parsley and olive oil, it is a good dish. Here Bowel pasta is very refreshing, no heavy sauce, so it is suitable for the warm temperature. Ribollita: Known as vegetable soup, it is more like a Tuscan specialty with vegetable beans. The vegetable soup is very soft and tasty, and can be added with salt, pepper and olive oil according to personal taste. Ribollita is one of my favorite Tuscan specialties. Bistecca alla Fiorentina di Scottona: Feolentina T-bone steak (variety: Scottona Vitellone Femmina, grade: E), a friend challenges 1kg per person. The outer layer is fragrant, the interior is very soft, juicy but not bloody. The dishes are quite large, and the pasta and vegetable stew in the picture have been divided into two. There are many wine choices in the restaurant, you can talk about cup points. T-bone steak, 800g starting point, 5.40 euros/100g. This meal is about 50 euros/person without drinks.

The food was amazing as was the service. Francesco saw to every part of our dining experience. Definitely going back.

The dishes are very good and the owner is very kind in directing the choice with the menu explanations. Pet friendly

Rosafina

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