{"id":2341,"date":"2022-03-08T09:21:25","date_gmt":"2022-03-08T08:21:25","guid":{"rendered":"https:\/\/www.bikeandtaste.com\/?p=2341"},"modified":"2022-03-08T09:22:07","modified_gmt":"2022-03-08T08:22:07","slug":"la-dispensa-del-palagetto-surrounded-by-beauty-awaits-you-to-taste-the-authentic-tuscan-flavors","status":"publish","type":"post","link":"https:\/\/www.bikeandtaste.com\/en\/journal-en\/news-en\/la-dispensa-del-palagetto-surrounded-by-beauty-awaits-you-to-taste-the-authentic-tuscan-flavors\/","title":{"rendered":"La Dispensa del Palagetto, surrounded by beauty, awaits you to taste the authentic Tuscan flavors"},"content":{"rendered":"

With its mix of tradition and modernity, La Dispensa<\/strong><\/a> is the perfect place to combine the discovery of the region with the joy of savoring the Tuscan cuisine.<\/span><\/p>\n

The mission of the restaurant is in fact to offer traditional dishes, sometimes cooked in a personal key but always going in search of high-quality local raw materials, thus enhancing their history and origin.<\/span><\/p>\n

La Dispensa, a restaurant where you can feel spoiled<\/strong>
\nThis old farmhouse is part of the \u201cIl Palagetto\u201d farmhouse complex and during the high season \u2013 July and August \u2013 tourists therefore get the opportunity to have breakfast overlooking the hills, enjoying a wide selection of sweet and savory delicacies. Speaking of pampering the taste buds, among the desserts that are a must there is undoubtedly the Tuscan cantucci, also homemade. The famous typical almond biscuits with double cooking are a real delight, both alone and soaked perhaps in a good local Vin Santo, just as tradition dictates.<\/span><\/p>\n

Pici and fresh pasta, the excellence of tradition<\/strong>
\nFresh pasta is definitely one of the strengths of the restaurant. Tortelli, pappardelle, tagliatelle and tagliolini are all laid out by hand with fresh eggs.<\/span><\/p>\n

Even the pici \u2013 which hold a place of honor among the typical Tuscan first courses \u2013 are prepared at home, using local flour from biodynamic production and following the golden rules of the perfect picio. This long and not too thin spaghetti must be rough, to allow you to better retain the sauce.<\/span><\/p>\n

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