Frommer's Review
Down a steep S-curve from the center of town, Medio Evo offers well-spaced tables set with flowers beneath magnificent stone-vaulted ceilings that truly deserve the title of medieval. For antipasto, treat yourself to simple but exquisite aged prosciutto di Parma. There are concessions to local ingredients in dishes such as conchiglie alla Norcina (shell pasta with black truffles and sausage) but also creations that smack of northern Europe, such as pennette alla moscavita (with salmon, vodka, and tomatoes). For your secondo, the Valdichiana beefsteak reigns supreme, and you can order it alla fiorentina (grilled with a bit of olive oil and pepper), as an entrecôte "Madagascar" with green peppers, or as a flambéed filet alla moda dello chef. Pork, mutton, and veal are available for lighter appetites, or try the superb fritto misto with fried meats and vegetables, cheese, olives, and salami.
Note: This information was accurate when it was published, but can change without
notice. Please be sure to confirm all rates and details directly with the companies in question before
planning your trip.
