at the low-key, rustic Locanda del Rovicciano
note the 1600s original terracotta floor
a cozy table by the fire, welcomed with a chilled glass of Prosecco
perfectly toasted bruschette with black leafed cabbage, Sienese lardo and liver patè
paper-thin pasta homemade ravioli with roasted fennel and leek filling served with burrata and honey dried tomatoes
the house wine: a well-aged 2006 Sagrantino
la tagliata with rosemary-infused extra virgin olive oil from Colle del Marchese with rosemary-encrusted potatoes
Sagrantino-braised cheek with garlic-encrusted potatoes
the chef, Andrea, surprised us with a just-made-melt-in-your-mouth Mille Sfoglie with chilled Armagnac Chantilly cream
served with warmed artisanal 85% dark chocolate
