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Raviggiolo del Casentino​

Traditional Products of the Casentino: The Authentic Flavors of Tuscan Tradition

Traveling through the heart of Tuscany means letting yourself be guided by the flavors and aromas of a gastronomic heritage rooted in culinary traditions. The traditional products of the Casentino region reflect the identity of this valley straddling Tuscany and Emilia-Romagna, where every flavor is tied to ancient recipes, seasonal rhythms, and exceptional ingredients. From alpine cheeses to fine cured meats, we invite you on a sensory journey through the region’s flavors, designed to help you discover the local culinary identity and introduce you to part of the menu at our Trentatré Tuscan Bistrò & Bar.

Our boutique hotel, Via Roma 33, is a 4-star superior property in Casentino, in the province of Arezzo, where hospitality, wellness, and the authenticity of the region come together. Along with 21 contemporary-style rooms, a full-service spa, and a fitness area, the Trentatré Tuscan Bistrò & Bar rounds out the range of experiences we offer, from wellness to dining: it is our restaurant (also open to non-guests) that, depending on the season, features some of the region’s signature Casentino specialties.

Ingresso illuminato di sera del ristorante Trentatre Tuscan Bistro Bar

Guida ai prodotti tipici del Casentino tra gastronomia locale e cucina tradizionale

Traditional Casentino cuisine will guide you on a journey to discover the region’s signature products: from fresh cheeses like raviggiolo and aged pecorino abbucciato to exceptional cured meats such as sambudello and the prized Grigio prosciutto. There’s no shortage of produce from the land and streams, such as chestnuts, porcini mushrooms, truffles, fresh trout, saffron, and zolfino beans. This is just a selection of the Casentino Valley’s local specialties that we recommend you try during a stay in Casentino dedicated to exploring what to see in Stia and its surroundings.

Raviggiolo of the Casentino

A fresh, soft-textured cheese, Raviggiolo is a Slow Food Presidium product of excellence made in the pastures of the Casentino Apennines. Made from raw cow’s milk and drained on fern leaves, it stands out for its soft texture and extremely delicate, slightly tangy flavor. Historically linked to peasant cuisine, this dairy product embodies the authenticity of our forests. On our restaurant’s menu, we celebrate its freshness by serving it in seasonal pairings that highlight its purity, offering you a taste of local flavors from the very first bite.

Gnudi toscani a base di formaggio Ravaggiolo del Casentino e spinaci spolverati con formaggio grattugiato Piatto di pasta fresca ripiena a forma di mezzelune farcite con Ravaggiolo del Casentino e condite con salsa.

Sambudello

Sambudello is one of the traditional sausages of the Casentino region, a legacy of rural tradition. It is made with the redder parts of the pig (heart, diaphragm, shoulder, neck, and spleen), flavored with garlic, pepper, wild fennel, and other spices, and stuffed into pork casings. It is traditionally eaten grilled or boiled, served with local legumes. We enjoy rediscovering these traditional Casentino recipes, which is why we offer sambudello during the coldest months of the year.

Sambudello del Casentino grigliato servito su un tagliere con pomodorini

Grigio del Casentino Prosciutto, the King of Cured Meats ​

Among the region’s culinary highlights is the Grigio del Casentino pig, a prized breed raised in the wild among the valley’s woods. Its diet of acorns and chestnuts gives the meat a unique balance of fat and lean muscle, along with a sweet, rich flavor. Grigio del Casentino prosciutto, aged with care and patience, is a true delicacy if you love artisanal cured meats. We carefully select it for our local charcuterie platters, perhaps paired with a glass of wine for a moment of pure pleasure.

Tagliere di salumi tipici con Prosciutto Grigio del Casentino, crostino di fegatini e contorno in ciotola.

Pecorino with rind

Pecorino Abbucciato owes its name to the distinctive dark “rind” that forms during the aging process. Made from raw sheep’s milk, it is a cheese with ancient origins, linked to the monks of Camaldoli, a religious community located not far from our restaurant.

Forma di pecorino abbucciato del Casentino intera con una fetta tagliata su un tagliere di legno

Casentino Chestnuts​

Casentino chestnuts, protected and celebrated for their superior quality, are recognized for their sweet flesh and firm texture. They are perfect for roasting or for use in traditional pasta dishes and desserts such as castagnaccio. During the fall season, our restaurant’s kitchen pays homage to this local ingredient with special dishes.

Padella di marroni e castagne del Casentino arrostite su tessuto di iuta

Casentino Trout​

The streams flowing down from the Casentinesi Forests National Park provide the ideal habitat for trout. This freshwater fish has lean, delicate, and incredibly flavorful flesh. Local tradition features it both in simple grilled dishes and in preparations baked in foil with aromatic herbs. For those seeking a light and contemporary alternative, our kitchen offers dishes made with fresh trout, such as trout ceviche.

Ceviche di trota servito con mandorle e verdure croccanti in un piatto raffinato

Casentino Porcini Mushrooms​

When the autumn rains refresh the soil, the forests of Stia and the Casentino region yield one of their most coveted treasures: porcini mushrooms. With their unmistakable aroma and meaty texture, they are the stars of homemade tagliatelle, risottos, and sautéed side dishes. As with all other traditional Casentino products, we feature them on our menu and serve them at our restaurant in the fall, following the rhythm of the seasons.

Funghi porcini freschi del Casentino pronti per essere puliti in cucina

Casentino Truffle​

Another local specialty that is particularly popular in the area is undoubtedly the truffle, both the summer Scorzone variety and the prized autumn white truffle. Its enveloping aroma has the power to transform even the simplest dish into a memorable experience, and in fact, we celebrate it by enhancing traditional pasta dishes and meat entrees.

Grattugiatura di tartufo fresco del Casentino sopra un piatto di pasta

Saffron, the “red gold” of the Casentino hills​

Saffron cultivation has found the perfect environment in the Casentino microclimate. Harvested strictly by hand at the first light of dawn, the stigmas of this flower yield a pure spice with an intense color. But it’s not just for risottos: local saffron is used to enhance sauces, white meats, and even refined desserts.

Cocktail artigianale Oro Sacro servito in una coppa di metallo finemente decorata con un cubetto di ghiaccio trasparente.

Pratomagno Zolfino Bean

The Zolfino bean is an ancient variety native to the Casentino region, characterized by its small, rounded shape and straw-yellow color, and recognized as a Slow Food Presidium. Its very thin skin makes it highly digestible and perfect for slow cooking. Traditionally cooked “al fiasco” or served with a drizzle of raw Tuscan extra-virgin olive oil, the Zolfino embodies the simplicity of the good food of yesteryear.

Ciotola di fagioli del Casentino serviti in brodo con spezie

Our recommendation for sampling traditional Casentino specialties at Trentatré Tuscan Bistrò & Bar

Discovering and tasting the traditional products of the Casentino region is a fascinating journey that finds its fullest expression at the table. At Trentatré Tuscan Bistro & Bar, the restaurant inside our boutique hotel in Stia, we transform these high-quality ingredients into a culinary experience that blends Tuscan tradition with a contemporary twist. Reserve a table at our restaurant to sample local specialties; in the meantime, browse the menu to see which ones we’ve selected for this season.

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