At this restaurant we enjoyed a full-course Tuscan dinner. The restaurant was called something like Finistere. Appetiser: antipasto (green olives, toast with olive spread, Pecorino cheese, a special regional ham, salami and salami with fennel seeds) and a wood-fired parmesan focaccia; primo: meat sauce with rigatoni (like big penne) Mains: rare grilled beef with rocket (ricula in Italian), shaved parmesan and chips (grilled/baked, salt and rosemary) Dessert: chocolate soufflé with a molten centre and a raspberry and also a blackberry sauce drizzle/blob. The green olives in the antipasto were really juicy and...