Unauthorized

Next was a plate of succulent tagliata al tartufo. The tagliata was made with thin cuts of dry-aged Chianina beef cooked over coals. This is the same breed of cattle from Tuscany used to make the region’s encyclopedia-sized T-bone bistecca alla Fiorentina. That dish is, of course, also featured on the menu at Il Canniccio for a reasonable 45 euros per kilogram of steak. Those looking for a lighter option can opt for the tagliata like I did (at half the price). Toppings for your steak include rucola, rosemary, artichokes or black truffles. Keeping in theme, I went for the truffles. 

Truffles aside, the home fries, or the so-called patate fritte “fresche” were a highlight of the meal. Fresh potatoes are cut razor thin and fried quickly to golden crispiness. You can get other vegetarian side dishes, such as a plate of the small white zolfini beans that are commonly served in Tuscany as a compliment to Chianina steak. However, those patate fritte are definitely worth the drive.  

I ordered one of my favorite easy-drinking reds from the area, the 2016 Castello di Monsanto Chianti Classico. This is an honest and naked expression of Sangiovese (with smaller parts Canaiolo and Colorino featured in the blend) from an estate located in Barberino Val d’Elsa, or one of the least-explored corners of the Chianti Classico appellation. The wine offers very crisp and linear acidity, followed by delicate flavors of forest berry, wild rose and potting soils. These are authentic tastes of Tuscany that pair perfectly with the succulent texture of the meat and the pronounced flavors of the fried potatoes. The wine never overpowers the food, but it primes the palate beautifully thanks to that lingering freshness. 

With harvest (and mushroom season) around the corner, some of Italy’s tastiest meals are served up in the autumn months. All you need to do to find them is to get off at the right exit.