Friday, October 31, 2008
Lunch at Il Tocco di Bacco
For lunch, we hit the streets in search of classic Tuscan dishes and we found some at Il Tocco di Bacco. The sign outside announced today's specials, Lasagne and Ribolitta. House wine was our first course - stored in a keg and served in ceramic pitchers. I had the Ribolitta, Italy's version of southern vegetable soup and cornbread. Ribolitta starts with minestrone made with white beans and seasonal vegetables and day old bread is added to the soup to create a very thick, hearty meal. I was disappointed in the Ribolitta. It was served lukewarm and lacked flavor. Kenny ordered the Filet with Chianti Sauce. The filet of beef was sliced about 3/4" thick, cooked to medium rare and smothered in a thick wine sauce that was a perfect compliment to the beef. This dish was a winner. The beef was tender and the sauce tasted as good as it smelled.