Fodor's Expert Review Trattoria Toscana
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Temecula
Tuscan
California native Blythe Wilson and Sardinian-born chef Pietro Cinus met while Wilson was exploring the Tuscan countryside and together they brought all things Italian to Temecula. Grab a seat at a wooden table—built by the chef—and try gnocchi, ravioli, and soft breads all made by hand; the bustling scratch kitchen integrates spicy sausage and aged pecorino imported from Italy. The carpaccio di polpo (octopus) is bathed in olive oil, and the risotto is mixed with a medley of fresh seafood.
Quick Facts
Known For:
- Dishes from Tuscany and Sardinia
- Special three-course dinners
- Tiramisu and panna cotta with citrus coulis made with lemons from chef’s garden
Restaurant Details:
Rate Includes: Closed Tues. No lunch weekdays