Tel: 39 0571 668 188
Concierge.com's insider take:
Push past the loaves and cream puffs in this unassuming bakery in a Medieval hill town, and you find yourself in a tiny back room that hosts a restaurant–wine bar with just seven tables surrounded by shelves full of tempting Tuscan vintages. The reason for the odd mix is that mom runs the pasticceria while her son is a wine-and-food buff—so rather than go their separate ways, they adopted the very Italian solution of cohabiting. The menu is strong on meaty Tuscan specialties such as tonno del Chianti, pork morsels that are cooked in wine and preserved in olive oil, or roast Chianina steak fillet with balsamic vinegar and rocket, but there are some good primi too, including gnudi—spinach and ricotta balls—in walnut sauce. There's a small but interesting selection of regional wines by the glass; if you go by the bottle, the choice (at least of Tuscan wines) is almost endless.
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