On my quest to find the beach where I had incredible food last year, I found another one. The restaurant of the “Bagno Angelo”. You could see that the food was good, cause it was full… with locals.
We started with a focaccia and some salad… you know to pretend that we are healthy ;) off course with our Italian Rose…

Then we all took pasta, I had with my spaghetti with mixed sea food; and it was delicious. My friends took al astice and al arselle. They really enjoyed theirs as well. Telling you that restaurant is a keeper, and I am gonna make sure to not forget the name this time.

That night we went to Pietrasanta, which is located few kilometers from Forte.
The area, like most of Tuscany in general, has long enjoyed the patronage of artists. Pietrasanta grew to importance during the 15th century, mainly due to its connection with marble. Michelangelo was the first sculptor to recognize the beauty of the local stone.
Today, the Colombian painter and sculptor Fernando Botero, the Dutch-born sculptor Hanneke Beaumont, the Danish sculptor Jens Flemming Sørensen as well as the Polish sculptor Igor Mitoraj and Polish F1 driver Robert Kubica have residences in the commune.

My friends had booked at “L’Enoteca Marlucci”, this restaurant run by a family literally means wine shop and has wooden tables in the wine shop and on the terrace.
Even though we arrived at 10pm, it was still buzzing with people eating and drinking. When we finally sat on our table… directly a plate of Tuscan cold cuts arrived. Their flavor is much more salty than the usual cold cuts from Italy. My friend explained me that it is why in Tuscany they make the bread unsalted, just to balance the taste.

As appetizers we shared zucchini flowers filled with cheese, and my Italian friend took the “papa al pomodoro” which is truly, one of the most delicious and simple soups you can make, originating in Tuscany and consisting of not much more than tomatoes, bread, and olive oil. He said it reminds him of his childhood, and grandmother cooking for him. I taste it, memories or not it was simply delicious.

Later we had a “la Bistecca Fiorentina”. A recipe that epitomizes the rustic simplicity of Tuscan cuisine, this Italian-style T-bone steak, is perfect for sharing.
The perfect way to describe it…. heaven on earth, delightfully rich, flavorful rare meat so tender it can be cut with a spoon. Much of the secret is the breed of cattle, Chianina beef… and they are resting it for a long time before cooking it.

No need to add anything, perfect food, perfect wine, perfect service, and on top of it great company. I heard that “Enoteca” is Paul Smith’s favorite restaurant, he even talks about it on his blog, now I understand why….