Our Story
Osteria del Cinghiale has stayed faithful to what it has always been: a place where you eat the way people used to, with what the Tuscan land offers season by season. Our cooking is rooted in peasant tradition — the kind that grandmothers kept alive with little, turning humble ingredients into dishes that have crossed generations.
These are the recipes of the Maremma and Tuscany: wild boar braised slow for hours, peposo born in the kilns of Impruneta, tripe cooked the way the old folk made it, snails with nepitella. Dishes that most trattorias have long forgotten — and that you'll still find here, made the way they've always been made, without shortcuts.
We're at Località Il Giardino, a stone's throw from the Via Aurelia, hidden among the olive groves. The people who find us are the curious ones, the seekers of the genuine, those who want to sit at table and rediscover the flavours of another time.
Our table
Our Values
Tuscany is one of Italy's richest regions: wild boar, venison, hare, porcini, truffle, ancient legumes. Our menu reflects what the countryside around us offers each season. We don't import what we can find on our doorstep.
We are the Osteria del Cinghiale — game is in our name and in our soul. Wild boar braised with tomato and black olives, roast pigeon as tradition demands, duck breast tagliata, slow-cooked venison pici: every ingredient is treated with respect, every recipe has a precise story to tell.
Tuscan peasant cooking has a nobility that few culinary traditions in the world can match. Born of necessity, refined by time, passed down without recipe books — hand to hand, kitchen to kitchen. It doesn't follow trends because it has never needed to.
Our Producers
The raw ingredient is everything. The aged cheeses of Podere Paterno, local game, Tuscan extra-virgin olive oil: every ingredient is chosen for what it is, not for convenience. No compromise on quality.
Our wine list travels Tuscany from north to south — DOC, IGT, historic cellars and new labels — with one single criterion: that they have something to say alongside the food.
The menu changes because the season changes. That's not a limitation — it's our strength.
A Tuscan farm specialising in its own cheese production. Their products feature on our sharing boards and in the kitchen. A long-standing collaboration that speaks of the territory.
We cook what Tuscany gives us, the way those who came before us taught us. Nothing more. Nothing less.
Osteria del Cinghiale — Tuscany
