"Tuscan cuisine is the foundation at this “culinary club,” but diners revel in finding specialties from across the boot on the menu. The owner and head chef inspires memories from nonna's kitchen, using obscure regional ingredients and materie prime (raw materials) from the most idyllic producers in the country, like one that supplies cheese aged in Etruscan-era caves. The fried polpette di bollito (beef croquettes) are must haves, as are charcuterie boards, rabbit and olives, and the potato-filled tortelli with various options of ragu (the goat is a win)." - Coral Sisk
