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Seggiano
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From Food & Wine , OCT 2006

Rossi's specialty is meat: His scottiglia (a Sunday farmers' stew made with chicken, pork, beef and a hint of tomatoes) and his pigeon with Sienese tarragon and hand-cured salumi are sensational....MORE>>

– Carla Capalbo Where To Go Next: Tuscany

Last updated October 2006

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