Dining guides / Tuscany
You can travel through Tuscany by following a road. Or a sheet of pasta. From potato tortelli in Mugello to pici in Val d’Orcia, tordelli in Versilia and tortelli in Maremma, fresh pasta changes shape with the landscape.
For 500G, food is also a culture of hands, tools and enduring gestures. We have selected ten Tuscan restaurants, trattorias and pasta bars that document fresh pasta production or a house-made pasta speciality. This editorial selection is based on accessible sources, not a ranking built on team tastings.
Ten stops, one sheet of pasta at a time
Choose one stop or divide the journey by area. Florence for pasta bars; Mugello and Londa for filled pasta; Camaiore and Pistoia for tordelli and pappardelle; Val d’Orcia and Maremma for pici and tortelli. The numbering helps navigation rather than assigning scores.
Ten places to save
- Osteria Pastella — Firenze
- Tamerò Pasta Bar — Firenze
- La Pentolaccia — Borgo San Lorenzo / Mugello
- La Casa Matta — Vicchio / Mugello
- Ristorante Mandri — Londa
- Ristopasta — Camaiore / Versilia
- Ristorante Rafanelli — Pistoia
- Osteria La Porta — Monticchiello / Val d’Orcia
- Trattoria Il Pozzo — Sant’Angelo in Colle / Montalcino
- Gli Attortellati — Grosseto / Maremma
1. Osteria Pastella — Firenze
Fresh pasta in central Florence. Pasta has its own page on the osteria’s website: it is central to the offering, not an afterthought on the menu. Pastella is in Via della Scala, near Santa Maria Novella, a practical starting point for a meal in the centre.
What to look for: Read the current menu for that day’s shapes and sauces. The documented pasta-making is our reason for including the venue.
Restaurant website / source · Directions
2. Tamerò Pasta Bar — Firenze
Handmade pasta in Santo Spirito. A former car workshop in Piazza Santo Spirito became a pasta bar. The project combines an industrial past with cooking that advertises handmade pasta: a contemporary approach to a pasta lunch.
What to look for: The site presents ricotta-and-spinach tortelli, pici and culurgiones. The latter extend the route beyond Tuscan traditions. Choose from the menu available when booking.
Restaurant website / source · Directions
3. La Pentolaccia — Borgo San Lorenzo / Mugello
Mugello tortelli and artisan ravioli. Mugello is a natural stop for filled pasta. La Pentolaccia describes house-made fresh pasta, with Mugello tortelli and ravioli prepared daily. Here the filling offers a way to read the area before the sauce does.
What to look for: Ask which tortelli and ravioli are available and with which sauces. Consider it for a day around Borgo San Lorenzo and Mugello.
Restaurant website / source · Directions
4. La Casa Matta — Vicchio / Mugello
Handmade potato tortelli. La Casa Matta describes its Mugello tortelli and handmade potato filling, including the Friday preparation. A recognisable speciality and a stated process are the reasons for selection, to check against the visit’s menu.
What to look for: Start with Mugello tortelli. The venue also advertises gluten-free options: for coeliac disease or dietary requirements, contact the restaurant about procedures and availability.
Restaurant website / source · Directions
5. Ristorante Mandri — Londa
House-made ravioli and tortelli. Mandri identifies homemade pasta, especially ravioli and tortelli, as its distinctive speciality. Londa offers a detour outside Florence around a pasta course rather than proximity to a monument.
What to look for: Ask about the day’s ravioli and tortelli. The site presents weekend service: confirm the opening date before setting out.
Restaurant website / source · Directions
6. Ristopasta — Camaiore / Versilia
Versilia tordelli and pasta made in view. A fresh-pasta restaurant drawing on the Tuttopasta shop’s experience. The site describes daily production in view and focuses on tordelli from Versilia. Compare coastal filled pasta with Mugello’s versions.
What to look for: The published menu includes house-made tordelli with ragù, ravioli and tagliolini. Start with tordelli and check the current offering.
Restaurant website / source · Directions
7. Ristorante Rafanelli — Pistoia
Rolled fresh-pasta pappardelle. Rafanelli brings Pistoia’s cooking into the route. The website lists fresh-pasta pappardelle with duck ragù, offering a shape different from filled pasta.
What to look for: Duck-ragù pappardelle are the documented dish behind this choice. The restaurant describes a seasonal approach: check the current menu before planning around one particular dish.
Restaurant website / source · Directions
8. Osteria La Porta — Monticchiello / Val d’Orcia
Handmade pici with aglione. At Monticchiello the route enters pici country. The menu explicitly describes handmade fresh pasta and offers pici with aglione alongside a traditional ragù version.
What to look for: Pici all’aglione are the reference here. If you prefer meat sauce, check the ragù offering. Ask about current ingredients and availability.
Restaurant website / source · Directions
9. Trattoria Il Pozzo — Sant’Angelo in Colle / Montalcino
Handmade pici, tortelli and tagliatelle. Il Pozzo describes pasta made by hand and rolling pin in Sant’Angelo in Colle, near Montalcino. Make it part of a day exploring villages and food, rather than turning every journey into a checklist.
What to look for: Choose from the day’s shapes. The site mentions limited seating and recommends booking: organise the stop before arriving.
Restaurant website / source · Directions
10. Gli Attortellati — Grosseto / Maremma
Maremma tortelli and an open kitchen. The rural restaurant describes fresh pasta prepared in view and identifies tortelli maremmani as its signature dish. The stated filling is ricotta and chard, with meat sauce: another area, another composition.
What to look for: Check the menu calendar before booking. The website explains that the menu changes daily and is chosen by the first person to book: do not assume standard à la carte ordering.
Restaurant website / source · Directions
Choose your next table
Start with the shape. For potato filling, explore Mugello tortelli. For hand-shaped pasta, look at pici. If you prefer sheets of pasta, begin with pappardelle or tagliatelle. You do not need to cross the whole region: two nearby stops are worth more than ten rushed ones.
Then read the menu. Ask which shapes the restaurant actually produces and which are available that day. For seasonal sauces, the useful question is: what are you cooking now?
Questions before booking
How much does fresh pasta in Tuscany cost?
It depends on the venue, sauce and service format. Read the current official menu and consider cover charges, drinks and set-menu arrangements. We do not give generic price bands that might not match your visit.
Do I need to book?
Plan ahead for weekends, small venues and stops outside cities. Confirm hours, pasta availability and service arrangements with the restaurant.
Are there vegetarian or gluten-free options?
A pasta shape or filling alone does not establish this. Ask about ingredients, sauces and preparation. Gluten-free requirements also need precise information about cross-contamination procedures.
Continue with 500G
Choose the city first with our guides to Florence, Pisa, Lucca and Siena, or return to the Dining guides map.
Research updated on 9 October 2026 using the official websites and menus linked in each entry. Production methods and specialities are the venues’ statements, not team kitchen inspections. Menus, opening times and offerings may change: confirm before visiting.