Ristorante “Il Tufo Allegro”

The restaurant was born a bit by accident. I have always had a passion for cooking and I was looking for a small restaurant to run with my wife Valeria. In 1992, a couple of friends left the Tufo Allegro, which was then little more than a winery for tourists.
We bought it, completely unaware of what awaited us … From there, year after year, we started to grow and change the setting of the restaurant. Major efforts have been made in the research and development of local recipes, made where possible with local and organic Maremman produce. We have to boast about our use of PRESIDI SLOW FOOD products. Our restaurant is part of the partnership between chefs and Slow Food producers, which means we have at least three Slow Food products on the menu all year round. We can’t help but mention Lo Sfratto, a typical Christmas Pitiglianese sweet, which you can now find throughout the year or the Maremman beef in all its expressions, chops, Florentine steak, tartare and the tastiest parts of the forequarter that become moist meat sauces and stews like the famous Grand peposo (beef, wine and pepper stew). During the rest of the year, we alternate between other products like Orbetello bottarga (cured mullet roe pouch) or Atlantic bonito and pulses. In the coldest periods of the year, we serve Onano lentils. Such excellence allows us to express ourselves better every day and offer a level of service and a range of flavours and aromas that are typical to this corner of Tuscany.

Cooking is a creative art and my kitchen is something like a painter’s atelier. In the frame of all my plates, I always try to create harmonious and balanced shapes, colours, fragrances and flavours drawn from the palette of local culinary traditions that are enriched by continually selecting the best local ingredients.