Much of Italy disdains Tuscany's cooking, but Jonathan Gold revels in it

Steaks at Tuscan butcher Dario Cecchini's bloody Officina della Bistecca, lampredotto panini at Da Nerbone, a simple bowl of zolfini beans at Il Canto del Maggio — the region's pleasures are simple but memorable.
Jonathan Gold • Los Angeles Times • March 30, 2018
When I was asked what I’d like my last meal on earth to be, a question that used to come up with alarming frequency, my eternal answer involved lunch at Costachiara, a now-closed rural trattoria near the industrial town of Montevarchi, Italy. You...
The full article can be read on the Los Angeles Times website.

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