La Zinfarosa In Foiano della chiana

29/03/2024: In the age of hyperspecialties, entering a tobacconist bar with a delicatessen that serves as a preamble to the trattoria is tapping into the depths of the soul of central Italy. After a short aperitif we begin one of the best dinners of the first months of this year. A garlic sauce made only between March and April because it is used for young people with pork and vinegar. A show, a rainbow 🌈 of flavors to try. The tomato soup is excellent before moving on to the spaghetti with white ragout and duck. Very balanced and tasty. The duck in porchetta is also excellent. Not dry and tasty. All washed down with a house Montepulciano of the right alcohol content for a table wine with all the hints of Montepulciano (which unfortunately are often lost in more elaborate wines). In particular we appreciated the taste of peppers and the sweet persistence which gives way to a correct acidity which allows the meat-based dishes to be enjoyed at their best. The service was excellent, friendly and professional, the cook was an excellent interlocutor to understand the heart of the recipes tasted. We'll be back

21/03/2024: Everything ok, very good food, traditional Tuscan cuisine, very honest prices and service. Highly recommended!