Il Tufo Allegro

Domenico Pichini is a bohemian chef who fulfills himself by cooking. His state of bliss is seen in his dishes. He offers regional formulas infused with personal style, distinguished by their light, immaculate nature. His is a simple, charming cuisine that conquers palates and hearts thanks to the natural purity and inherent good taste.
An example of the exquisiteness of his cuisine is the white bean cream with breadcrumbs and aromatic herbs – delicate, with a light fragrance that makes all the difference. The cured slices of “cinta senese” (Tuscan breed of pig) express a passion for nobility: pork loin, sausage and salami… all of an extraordinary quality. The pigs feet carpaccio with cod tripe and Sorano white beans, simply dressed with a generous drizzle of Tuscan organic extra virgin olive oil and a substantial dash of pepper is pure angelic subtlety. The potato-puree ravioli stuffed with pork and mentuccia (also called nepitella, a type of wild mint) are impressively succulent. The chianina beef florentine, “Cecchini selection”, is beautiful, perfectly roasted, bursting with juices, buttery, radiant with delicacy, and demonstrative of the magnificent beef from this highly prized race.
The pasta options offered on the menu are diverse, as is the long list of mushrooms: Caesar’s mushroom salad; ceps soup; ricotta and truffle; bed of fettucine with wild mushrooms and foie gras escalope; paccheri with Icelandic cod, fresh tomato, olives and capers; saffron pappardelle with lamb ragù… all the dishes are delicious interpretations.
Other noteworthy dishes include the suckling pig and the herb-crusted lamb carré with rosemary potatoes. They also offer a magnificent assortment of cheeses and a simple but captivating list of desserts, among which the ricotta mousse with chocolate and caramelized pear stands out.
The ambience is in harmony with the business that Domenico and his wife Valeria have created: a cultured establishment with a great amount of charm.