Eating Our Way Through Panzano
My mom would call today a “10” when it comes to cibo (food)! As we sipped cappuccini (and an Americana for Sharon) I savored a pistacchio cornetto and Bruce had a chocolate croissant. We were inside at Bar La Curva, as the outside tables were unavailable with the Wine Festival filling the Piazza. It was early morning and we caught the aroma of the next batch of cornettos baking on the other side of the kitchen door. When the door swung open Bruce announced he saw the gelato maker at work. Sure enough a few minutes later a big, hefty guy with an apron stretched across his large middle strode through the door bearing a heaping silver container with Bailey’s flavored gelato. We lingered awhile longer over a second round of caffe’ and watched as locals bustled in and out for a morning shot of caffeine.
The bright autumn day was calling, so we headed out for a long walk up and down around Panzano. When we’d worked up an appetite we settled into Sassolini’s garden restaurant (a separate garden from where the art exhibit was). We shared one of the best but most simple salads I’ve ever enjoyed- slivers of fennel mixed with orange slices, dressed with olive oil, salt and a scattering of flax seeds. You have to try this at home!
The rest of lunch was just as memorable - a cheese board garnished with sliced pear and a pot of honey, crepes of chopped egg, spinach and bechamel and a bowl of homemade tagliatelle with fresh pomodoro sauce. Yum.
After a pleasant afternoon- wine tasting, art, music and more wandering through Panzano we were surprised to find we were hungry again!
At 7:30PM, still a lttle early for an Italian dinner, we were seated at Ristoro Il Cinghiale. Again we began with a fresh salad- this time an insalata mista- crisp greens and radicchio topped with thin curls of shaved carrots and a sprinkle of sunflower seeds. Often green salads here are dressed by the diner at the table. This salad arrived glistening with a perfect balance of olive oil, vinegar and salt.
Sharon and I shared an unusual pasta dish- picci (thick spaghetti) with black garlic, olive oil and chili peppers. Oh my! Unique and delicious! Bruce had a perfectly cooked rib eye. We indulged in dessert-a smooth panna cotta under a layer of blueberry sauce. A carafe of one of the best Chianti Classico’s (Montefili 2020) was the perfect partner for this perfect meal!
Picci with black garlic, olive oil and chili