Pictured above is the specialty of the house: Pecorino (not the Romano version, the Tuscan version) cheese melted in between two layers of summer truffles. No bread needed, and we loved it. We chose a Brunello di Montalcino as our wine. It is one of Tuscany's famous and prestigious wines made entirely with the Sangiovese grape. Here is Robert Parker's description of this wine,
The 2013 Brunello di Montalcino offers a soft and fruity interpretation of this slightly cooler vintage. The bouquet is lively and bright with loads of primary fruit at its core. That fruit (and the balanced acidity) will surely be the motor to drive this wine forward during the course of its future evolution. There is a point of sourness with well managed tannins. The finish offers flavors of dried cherry, moist earth and tobacco. Rated 94.
La Bussola became a favorite restaurant of ours on this trip. A few days later, we returned our last meal in Italy, prior to heading to the airport for the final leg home via Paris the next morning.
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