Wednesday, September 13, 2017

Ristorante La Pieve in Arezzo: La Cucina Toscana





Adjacent to Pieve di Santa Maria near Piazza Grande in the historic centre of Arezzo, Ristorante La Pieve specializes in classic Tuscan cuisine with the scents and flavours of chef Donatella's homemade pasta and decadent dolce. Located in an14th-century building on the Corso Italia, the beautiful country style interior with fresco-style wall details, also boasts an open kitchen with an outstanding menu featuring truffles, seasonal Porcini mushrooms, local produce, fish and game. Arriving for lunch after a morning exploring the Arezzo Antique Market and the spectacular Giostra del Saracino, La Pieve's reputation and sensational cuisine was an opportunity not to be missed. Having made a reservation months before to secure a table for Sunday lunch, we were first served a lovely amuse-bouche of whipped ricotta and fresh porcini mushrooms, which are in season in Umbria this time of the year. We followed with Crostino Nero, an earthy and delicious liver paté with Vin Santo, and chef Donatella's homemade Burrata with Tuscan Prosciutto. For our entrées, we chose the Spezzatino di Manzo di Chianina, a rich stew featuring Tuscany's famed Chianina beef, as well as an outstanding Tagliatelle ai Funghi Porcini and Pappardelle al Ragu di Chianina. We shared a plate of homemade Almond Biscotti and glass of Vin Santo, before winding our way home to our villa in the Umbrian hills, with a few antiques tucked under our arms and a contented smile on our face — la dolce vita.



The menu of La Pieve classic Tuscan cuisine

Set with lovely linen tablecloth, crystal stemware and La Rochère Bee Glassware, 
the setting of the restaurant is enchanting

Basket of fresh warm bread

Amuse-Bouche of Ricotta con Porcini

Our server pressing the two wines we selected for lunch

Glass of chilled Vespaiola

Vespaiola is a white Italian wine grape variety planted primarily in the Veneto region 
of northeastern Italy 

Crostino Nero (liver paté) with Vin Santo

Burrata con Prosciutto

Spezzatino di Manzo di Chianina

Tagliatelle ai Funghi Porcini 

Pappardelle al Ragu di Chianina

Biscotti alle Mandorle

Vin Santo served with the biscotti