Cantinetta Antinori

Frommer's Review

The Antinori marchesi started their wine empire 26 generations ago, and, taking their cue from an ancient vintner tradition, installed a wine bar in their 15th-century palazzo 30 years ago. Most ingredients come fresh from the Antinori farms, as does all the fine wine. Start with the fettucini all'anatra (noodles in duck sauce) or the ribollita, and round out the meal with the trippa alla fiorentina or the mighty gran pezzo (thick slab of oven-roasted Chiana beef). If you choose this worthy splurge as a secondo, skip the first course and instead follow your steak with formaggi misti, which may include pecorino and mozzarella made fresh that morning. Their cantucci (Tuscan biscotti) come from Prato's premier producer.

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