A food and wine journey to discover Tuscany’s Slow Food Osterie. Enjoy traditional Tuscan dishes, such as cacciucco, ribollita, and peposo.
Slow Food Osterie in Tuscany: 28 Tuscan restaurants with the red snail
We offer you a food and wine journey to discover the 28 Slow Food Inns in Tuscany. The Tuscan cuisine, you know, it is seasonal, ingenious and, at the same time, frugal. It’s difficult to find yourself faced with tired or repetitive menus, but, on the contrary, the exaltation of raw materials allows for a sort of reinterpretation, which does not mean upheaval, but rather offering new life to traditional dishesThis simplicity, combined with the ability to enhance taste, allows you to find in the Tuscan taverns ancient but at the same time contemporary dishes, such as cacciucco, the bordatino, the garmugia, the ribollita, the pici with garlic, pappardelle with nana, peposo, stewed wild boar, the beans with the bird, the zuccotto, while to “fill the corners” you can’t miss, at the end of the meal, a nice slice of pecorino.
Let’s discover together which are the 28 Slow Food restaurants awarded with a snail by Osterie d’Italia 2024..
Grandfather Cianco – Abetone Cutigliano (PT)
At the departure of the cable car that leads to the Doganaccia ski slopes, here they are enjoyed Tuscan cuisine dishes with seasonal recipes and menus based on local products. Mushrooms, game, and handcrafted products made with skill and love for the genuine things.
The Straw Hat – Anghiari (AR) *new snail
The Straw Hat This year it became part of the 28 Slow Food Osterias in Tuscany. Here we cook “whatever there is”, while the menu varies with the seasons, like in the country trattorias of the past. traditional Tuscan dishes they marry with innovation and Alvaro’s creativity who chooses every single ingredient with meticulous care, as evidenced by his membership in the Slow Food Chefs’ Alliance.
Flowerbeds – Arcidosso (GR)
We report this, although we must warn our readers that it is temporarily closed.
La Lina – Bagnone (MS)
In a beautiful period building, within a refined and carefully looked after environment, the owners offer a menu of typical Lunigiana cuisine With a wide selection of appetizers, first courses, and second courses. Dishes with seasonal mushrooms and truffles are often featured.
The Tirabusciò – Bibbiena (AR)
The Tirabusciò in Bibbiena, in addition to being one of the 28 Slow Food Osterias in Tuscany, is a unmissable restaurant for those who want to discover the gastronomic specialties of Casentino. In the historic center of the characteristic village, we recommend you ask the friendly chef to find out more about the local products and help you choose. You will leave with the emotion of intense flavors that fill your palate and memories.
For further information: A culinary journey through the typical products of Casentino
Fifth Quarter – Camaiore (LU)
Who decides to opt for a zero-impact kitchen chooses to follow a sustainable diet that protects biodiversity, supports the diffusion of a correct lifestyle, of a varied nourishment, and fights to reduce food waste.
In the kitchen you can save time and seasons can be recovered: to recover is synonymous with to save.
Their bet is save a recipe, a traditional dish, an abandoned crop, in this context the concept of recovery becomes a cultural and social gesture.
Cricket is a Good Singer – Chiusi (SI)
Born in 2001, in central square of Chiusi, from an idea by Tiziana Tacchi, chef and sommelier, the restaurant is inspired by Slow Food and territorial philosophy. Local producers are preferred, enhancing their seasonality with the maximum traceability at the service of the guest. The freshness of the products is the basis of a traditional cuisine, reinterpreted with a a pinch of imagination. With these assumptions the Grillo is Buoncantore could only become part of one of the 28 Slow Food Inns in Tuscany.
The Usual Soup – Chiusi (SI)
In the historic center of Chiusi, the atmosphere is that of a authentic Tuscan trattoria which opens under a suggestive barrel-vaulted ceiling, and a cool outdoor area. The love for the regional cuisine traditional recipes are recovered, accompanied by that fullness of flavours typical of these partsRecommended: pici with white ragù of minced beef and pork, a sprinkling of Parmigiano Reggiano, as well as the intriguing smokiness of cooking in a wood-fired oven.
Theatre Inn – Cortona (AR)
Traditional cuisine in various rooms ranging fromsixteenth-century elegance of rooms with fireplaces and more convivial trattoria-style corners, but always sharing a theatrical theme. recipes respect local traditions but also the seasonality of products and preparations by packaging dishes that are always tasty, colorful, varied and well-presentedThere are only a few seats on the entrance terrace overlooking the pedestrian walkway, so book even further in advance than for seats inside.
Leonardo Torrini – Florence (FI) i – *new snail
Another entry 2024 in the Slow Food Inns in Tuscany And Leonardo Torrini, the tripe seller of Gavinana. From his kiosk In the southern Florence neighborhood keeps tradition alive: you can taste lampredotto, tripe with sauce, and boiled offal.
Osteria dell’Enoteca – Florence (FI)
A refined Tuscan menu prepared with fresh, local ingredients, presented by Chef Nicola Chiappi, paired with a carefully curated selection of wines.
La Burlanda – Fosdinovo (MS)
Family-run farmhouse and farm, immersed in the green heart of Lunigiana, a few steps from the Cinque Terre National Park and the Apuan AlpsIn the restaurant you can taste their products, such as wine, oil, honey, cured meats, vegetables, as well as those from local companies.
Eating Eating – Greve in Chianti (FI)
To compose the menu, designed by Salvatore Toscano, only products from the surrounding area that make up some of the the most authentic dishes of typical Tuscan cuisine, following the seasonality of the ingredients. The tavern is regularly supplied by Slow Food presidiaSince 2018 they have become part of the Slow Food Inns of Tuscany.
Dark Innkeeper – Grosseto (GR)
A historic tavern, on the outskirts of Grosseto, which interprets local raw materials with attention to detail and a contemporary spirit. And where you can also discover great bottles of the territory.
Azzighe – Osteria a Metà – Livorno (LI)
TO Livorno to do “a zighe” means to split, sharing a dish, sharing something. Here, with passion, we share the great flavours of Livorno cuisine, maintaining its original flavors. Commitment, sustainability and slow food principles are the basis of all their work and also the reasons why they joined the Slow Food Inns of Tuscany.
The Patron – Lucca (LU)
In the premises of a historic dyeworks Along the city’s “ditch,” you can breathe the atmosphere of an authentic, convivial trattoria. The menu is a true a selection of local flavours: how not to mention the Lucca tordelli (ravioli filled with mixed meat, thyme and nutmeg and seasoned with meat ragù), the tripe and the bread pudding, whose original recipe dates back to the eighteenth century. Scenic summer service in front of the Church of San Francesco and a good choice of wines to complete the offer.
From Roberto Taverna in Montisi – Montalcino (SI)
We report this, although we must warn our readers that it is temporarily closed.
Belvedere – Monte San Savino (AR)
In a very familiar environment, with two rooms which, although spacious, retain the flavour of a home stay, where you can taste dishes from both culinary tradition Tuscany that innovative.
Posapiano Farm Inn – Montecarlo (LU) *new snail
Local cuisine, excellent raw materials, refined and elegant dishes. An unmissable experience. new entry 2024 among the 28 Slow Food Inns in Tuscany.
The Ciottolona – Montieri (GR)
In the historic center of Boccheggiano, the chef Duccio, together with his father Sandro, has transformed this unsuspected former butcher’s shop in an international slow food restaurant, with a modern and creative reinterpretation of traditional Tuscan cuisineThe use of local products and respect for seasonality characterize the philosophy in the kitchen.
The Innkeeper’s Pantry – Orbetello (GR)
The emphasis is on the local products, on the sea and on sustainably caught fish. fixed price menu changes with the seasons and the availability of ingredients, while the wine list It is absolutely excellent in its proposal.organic and biodynamic labels. If glimpses of the cellar are visible through the floor near the crate, the sea view she offers herself generously before us.
Peposo – Pietrasanta (LU)
There Manuel’s kitchen it is inspired by the love for one’s land, and wants to be, yes genuine and of tradition, but conceived in amore modern optics: to flee from “quantity” to seek a more elegant proposal, of level. In his “menu tied to the territory”, all the dishes can count on the freshness of the products (often at Km0) and the rhythm of the seasons, where creativity is never lacking, but without too many frills.
La BotteGaia – Pistoia (PT)
One of the longest-running taverns in the city: traditional and modern menu, unique local products, wide wine cellar, and probably one of the best locations in the historic center with tables in the shade of the Baptistery and the Cathedral Bell Tower. Impossible to go to Pistoia and don’t try one of the 28 Slow Food Inns in Tuscany!
Theatre Vault – Pontremoli (MS)
In a period building, in the heart of the historic center, welcoming place, pleasant summer terrace, classic Italian cuisine with great attention to detail traditional Lunigiana dishesHomemade bread, pasta, and desserts. Cured meats and extra virgin olive oil produced on site. Great care not only in the kitchen but also in the cellar. Pleasant homemade liqueurs fruit and herbal based
The Bear’s Den – Pratovecchio Stia (AR)
Innovative dishes, the result of personal chef’s imagination combined with the continuous research into local productsIn the “cantineria”, which is open until late evening, you can choose between thewide selection of labels (over 900) and spirits, to be accompanied with tasty tastings, such as bruschetta, focaccia and schiacciata cooked in a wood-fired oven, or with cured meats and cheeses. Remarkable tasting calendar food and wine events throughout the year
Antico Ristoro Le Colombaie – San Miniato (PI)
A quality gastronomic stop which originates from a cuisine of remarkable taste linked to the Tuscan territory and local producers. Each dish of theAncient Refreshment Le Colombaie It gathers the experience of the flavors and colors that nature offers in every season. Their specialties are created and attention to the smallest details, but also straightforward and easily understandable. Simplicity and authenticity are the basis of a quality gastronomic experience.
The Mad Count – Trequanda (SI)
There 14th-century residence of the castle’s gamekeeper has been transformed into a showcase of Tuscan products with panoramic terrace on the hills and, from the rooms, glimpses of the surrounding countryside. Among the delicious specialties: the plate of mixed Cinta Senese cured meats, the pici with Chianina ragù, and the sliced veal with three salts and garden herbs.
Good Mood – Viareggio (LU)
Going to Buonumore means creating an opportunity to meet Amelio Fantoni, the “anti-cook”, a character of the Viareggio cuisine, gruff and rough, but since the days of the Rugantino restaurant he innovated the local catering. Fish local and seasonal, increasingly simplified cooking methods, without frying, without adding salt. You can eat torpedo fish, skate, octopus, cuttlefish, meagre, red mullet and horse mackerel, as well as everything that the sandy Versilia sea has to offer, prepared by Amelio and well cooked by his daughter Simona. A real must-taste among the Slow Food Inns of Tuscany.
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