Christie Connelly

"It was heavenly."

Christie Connelly

"The best panna cotta of my life. It’s amazing how something so unassuming can assault your senses with one tiny mouthful."

Jen Lane

"Fun, loud and authentic food. Get the pappardelle al ragu di cinghiale…and lots of red wine, of course."

Marta Kuersten Wolaver

"8 Best Tuscan Specialties in Florence: Cinghiale at Osteria Cinghiale Bianco - Their cinghiale ragu with pappardelle or tagliatelle (two traditionally Tuscan pasta varieties) is heavenly: tender meat that’s braised to perfection and clings to the noodles in just the right proportions."

Megan Green

"We shared bruschetta and burrata with truffles to start (one of our favorite dishes of the entire trip) then moved on to wild boar ragu, which was also fantastic."

Whitney Haldeman

"Incredible Pappardelle with Wild Boar Sauce."

Su-yin Koay

"By far, one of the best ragus I’ve ever tasted. I suspect it’s because it used wild boar meat for the sauce, which gave it a very hearty and “meaty” taste."

Whitney Haldeman

"For dessert, try the Panna Cotta with Caramel-- incredible."

Anthony Pirone

"For dessert we had terrific panna cotta. You have the choice of berry, caramel or dark chocolate topping."

Parita Patel

"It was like no other dessert I’ve ever had before. Creamy, cold, and topped with a rich dark chocolate sauce. The best!"