"We stopped for dinner at the restaurant. We took the mixed appetizer that is made up of cakes of the Lunigianese cuisine, the gardener made by them that is an experience of life, then a cream made of bread of chestnut flour served with anchovies, really a winning couple and a salted chestnut. As before we enjoyed the tagliatelle of chestnut flour seasoned both with cabbage and cheese and with sausage and porro. The second rabbit to the hunter served with the chained polenta and finally the spontaneous and holy vineyard. We were really good."
