The story
Perched in the rolling hills of Scansano, Antico Casale di Scansano has earned a 4.8-star rating and a Michelin recommendation through a blend of rustic Maremma hospitality and refined touches. Creator Braciamiancora highlights the “beautiful evening view,” praising the open kitchen and outdoor seating that make the setting work equally well for romantic dinners and relaxed family meals.
The menu leans into the territory’s strengths: handmade pasta and excellent steaks grilled over wood. Standout dishes include Pecorino di Maremma alla Griglia con Tartar, Uovo e Tartufo, Tortello Maremmano, Pici all’Aglione, and the Bistecca alla Fiorentina. For authentic Tuscan flavors with a scenic perch, this destination is well worth the journey.
Synthesised by AI from every creator’s review.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
Reviewers rave about the Pici all’aglione, a simple yet soulful pasta that embodies Antico Casale di Scansano’s rustic, heartfelt cooking. The overall vibe is warm, honest, and deeply satisfying, like a meal in a friend’s Tuscan home.
“A great classic here in Tuscany. Matteo told me: 'Paola, if you want pici, my grandma makes them' and everyone is super happy about these pici that Matteo's grandma makes. The consistency is much more delicate than other pici I've eaten in Tuscany — it's a bit thinner, softer, the chewiness isn't tough. But the crazy thing is the sauce: it's already spicy by default, and it's so good. The original recipe uses a garlic found here in Val di Chiana, which is a bit less aggressive than the garlic we're used to. We appreciated it. I'd have another first course, I swear. This is one of those places where the first course is well made, tasty. The pasta is handmade, grandma is there. I give this a 9.5.”
What creators say
1 creator has covered Antico Casale di Scansano. Most active: Braciamiancora
- Loved
Braciamiancora
XXL STEAKS IN MAREMMA (and much more) · @ 0:53
A restaurant with a beautiful evening view, serving typical Maremma dishes and excellent steaks grilled over wood, with handmade pasta and a great atmosphere.
Dishes mentioned
Pecorino di Maremma alla Griglia con Tartar, Uovo e Tartufo
When you think of pecorino you always think of a very aged cheese. This is an almost fresh cheese for its consistency — to define it, it looks like a slightly more flavorful scamorza, a scamorza made with sheep's milk. With honey it's the death of it. The most delicious thing about grilled cheese is the crust. And when Paola broke the tartar, a bomb of truffle entered my nostrils. That grilled pecorino, if you come here, get it, it's super tasty.
Tortello Maremmano
First analysis: this should be a wild boar ragù. There are three of them and one tortello is almost as big as half my face. The filling should be the classic Maremma one. At first glance it looked dry, but the ragù is very flavorful and inside it's very moist, so the whole thing works great. A very good tortello maremmano. Also, there's juniper inside, which goes amazingly well.
Pici all'Aglione
A great classic here in Tuscany. Matteo told me: 'Paola, if you want pici, my grandma makes them' and everyone is super happy about these pici that Matteo's grandma makes. The consistency is much more delicate than other pici I've eaten in Tuscany — it's a bit thinner, softer, the chewiness isn't tough. But the crazy thing is the sauce: it's already spicy by default, and it's so good. The original recipe uses a garlic found here in Val di Chiana, which is a bit less aggressive than the garlic we're used to. We appreciated it. I'd have another first course, I swear. This is one of those places where the first course is well made, tasty. The pasta is handmade, grandma is there. I give this a 9.5.
Bistecca alla Fiorentina (Selezione Maremma Impestata)
This is our Maremma Impestata selection. The meat has character, it's juicy and flavorful, it's good. The cooking is delicate, it caresses, but having a nice fireplace with good embers, I would have liked a bit more crust that gives that fireplace aroma. They use exclusively wood. The Maremma Impestata is not just a meat selection — there's oil, t-shirts, caps, everything we select becomes 'impestata'. This was a Friesian raised in a small farm in Tuscany.