Rafanelli

Frommer's Review

This countryside trattoria has become hidden in the midst of a growing "industrial zone" -- serendipitously consisting mainly of carefully tended gardens feeding Pistoia's midget tree trade -- but that hasn't diminished its popularity as a spot for Pistoian city slickers to come out for a big Sunday lunch in one of the large modernized rooms. The papardelle alle lepre (wide noodles with hare) and risotto ai funghi porcini (rice with porcini mushrooms) are perennial favorites, as is the local dish maccheroni Pistoiese (pasta in duck sauce). You can go all out on a tris di primi (three primi chosen at the chef's discretion). The cinghiale alla Maremmemana is wild boar cooked with black olives, while their grilled meats selections include a bistecca fiorentina and scottaditto d'agnello.

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.