Le Fonticine

Frommer's Review

Modern paintings carpet the walls like a jigsaw puzzle here. Over the past 4 decades, Silvano Bruci has taken as much care in selecting the works of art as his Bologna-born wife, Gianna, has in teaching these Tuscans the finer points of Emilia-Romagna cuisine. Even with the art, this place still feels a bit like a country trattoria. Ask to sit in dietro (in the back), if only so you get to walk past the open kitchen and grill. There are so many good primi it's hard to choose, but you can't go wrong with lasagne, penne al prosciutto punte d'asparagi (stubby pasta with diced prosciutto and wild asparagus tips), or ribollita. Afterward, set to work on the cinghiale maremmana cipolline (stewed wild boar with caramelized baby onions) or baccalà alla livornese (salt cod covered in tomatoes and served with chickpeas in oil).

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.