"il trillo has obviously taken the local approach to open the later part of the last year, as neither I nor my friends have heard. many of them who are native have neither heard of the road on which they sit – hollywood road. I have discovered it recently, and what a great street it is full of small scale, family-run restaurants and wine bars, of which no one knows completely. I visited the Michelin guide before I came here and looked for a local restaurant with star or two. Unfortunately we are no longer in recession for me, so everyone seems to eat in fine restaurants before I had no problem getting a table when a pizza hut buffet was the norm. il trillo is the sister restaurant of the family running stack, massa – located in the gentle hills of sunny toskana. a great winner for me in this hidden little gem was the part of his weinlist from weeps from the family weinberg – what I was trying was of very good quality. we took a place in the outer/internal veranda, which was very well executed and very romantic – although I am unfortunately not the romantic art, but can appreciate a pretty room. Eating is not particularly favorable here, especially if it is preserved by the traditional four cure Italian meal, the bill can grind quickly. an aperol spray or two later our first antipasti came from mixed baked vegetables, olive oil and buffalo mozzarella. the mozzarella was soft and creamy and olive oil full of taste, although it was much too much of it and that it was soaked like a sponge and became too fat. it was also much too much for a person to eat, so I guess to share. the white plank filled with bark, mortadella and crumble, which was then cooked in a white wine vermentino sauce was heavenly. the wobbles were sweet and soft, juicy, well flavored meat that was out of the end faint, although there was again much too much olive oil on the plate, ton that down and this could be a great dish. all the pasta is handmade here makes it such a difference and they can really taste authenticity in restaurants in those days that put this extra piece love in their dishes. bark meat and thymian ravioli had a nice well held together texture and cooked the right side of al dente the filling was absolutely delicious but very rich. only to add even more enough to this dish, is all in a fleshy, strong aromatized Ragu sauce and generous support of parmesan. we ordered the small bowl and as they can see are very huge portions. a solid plate and highly recommended. hungry? read more [here link]"