Location address
You will find Pizzeria La Foresta at Via Nazionale 13, 52010, POPPI, Italy. You can view it on the map below and use it to easily navigate to the restaurant. Also mapped out are the public transport stops and parking lots near the Via Nazionale 13, 52010, POPPI, Italy.
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More restaurants near Pizzeria La Foresta
These restaurants are in the vicinity of Via Nazionale 13, 52010, POPPI, Italy.
4.3
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4.3
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City: POPPI, Via Fangacci, 1, 52014 Badia Prataglia, Italy, POPPI
"Exceptional cook's hand! all the really delicious dishes. great price also"
4.4
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4.4
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City: Caprese michelangelo (near POPPI), Via Capoluogo, 51, Caprese Michelangelo, Italy, 52033, Caprese michelangelo
"Good genuine cuisine Nice and courteous staff"
4.4
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4.4
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City: BIBBIENA (near POPPI), Via Giuseppe Borghi, 1, 52011 Bibbiena, Italy, BIBBIENA
American Express, MasterCard, Gluten Free Options, Serves Alcohol
4.3
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4.3
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City: La Pieve-molino (near POPPI), Via Molino, 15, 52010, La Pieve-molino, Italy
Credit card, Visa, Cocktails, Terrace
4.3
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4.3
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City: BIBBIENA (near POPPI), Via Borghi, 68, Bibbiena I-52011, Italia, BIBBIENA, Italy
"Beautiful pub. pub in the true sense of the word. great dishes, hamburgers, pizza and many varieties for the palate. the beer then the top of category. courtesy and maximum sympathy of managers and staff."
4.5
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4.5
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City: Pratovecchio (near POPPI), Via Roma 1, 52015, Pratovecchio, Italy
Here you can find the menu of La Tana Degli Orsi in Pratovecchio. At the moment, there are 23 menus and drinks on the menu. You can inquire about seasonal or weekly deals via phone.
4.4
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4.4
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City: BAGNO DI ROMAGNA (near POPPI), Via G.Pascoli12/14, 47021, BAGNO DI ROMAGNA, Italy
Here you can find the menu of Orso Bianco in BAGNO DI ROMAGNA. At the moment, there are 30 menus and drinks on the card. You can inquire about seasonal or weekly deals via phone.
4.3
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4.3
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City: BAGNO DI ROMAGNA (near POPPI), Localita Lago Pontini, 47021, BAGNO DI ROMAGNA, Italy
"Generous portions and discreet raw materials, but people in the kitchen could get a little more involved. Good Fried tortelli as well as porcini bruschettes even if you felt a little too much garlic. The first ones: the herbal tortelli with the good ragu' but the pappardelle with the almost inevitable hare; if the ragu was really good the pappardelle were bigger than the tortelli and completely raw. When I pointed it out to the cashier, he replied that the cook likes it. I think not only cooks need to change jobs, but also those who are in contact with the client who pays."
4.4
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4.4
Menu
Table booking
City: Caprese michelangelo (near POPPI), Via San Polo 70, Caprese Michelangelo, Italy, 52033, Caprese michelangelo
"You will not be hungry for long. This is the restaurant the Bigiarini family operate within their agriturism in the comune of Caprese Michelangelo. It began in a small dining room of their own home and tradition is honoured in the cooking. The basis of the family's business is the production of meat from the Cinta Senese old breed of pigs. They produce all their own prosciutto and salami. Also the pork itself is on the menu in the restaurant. Having chugged along serving a small number cognoscenti over the last few years, this season they have opened a much larger restaurant in the refurbished bath across the yard. The new room is spacious and light, with an attached large terrace where you can eat overlooking one of the finest views in the Tiber Valley. As for the eating, well of course it is substantial, but here you will find dishes that are not easily found anywhere else. Gabrielle's mother, a fine cook herself, has reached back into the past to present unusual ways of cooking the meat from their own production and elsewhere. Pasta, normally three different kinds is rarely dressed with the usual tomato sauce. The pasta itself, when green, is made with nettles. Ravioli can be green on one side, plain on the other. Tagliatelle is rolled out so thinly, just the way I like it, you can almost see through it. Even the house wine is more than drinkable, not always the case in the countryside round here. This part of the upper Tiber does not produce its own fine wines. I know this place well, having eaten here many times, and the new venture, moved me to write a review so that other Trip Advisor contributors can share the experience. Presently the restaurant is open from Friday evenings and through the weekend."