The story
Nestled in the heart of Chianti Classico, Osteria Le Panzanelle in Radda in Chianti is a Bib Gourmand–recognized osteria that delivers honest, traditional Tuscan cooking. As Sentieri Golosi notes on YouTube, this is a place where “honest prices” meet a great wine list focused on local Chianti Classico.
The menu showcases regional favorites like pici all’aglione—served without tomato, a distinctive local touch—and perfectly cooked peposo di guancia. Other highly recommended dishes include ravioli ripieni di ossobuco, anatra all’arancio, carciofi fritti, and torta al cioccolato. It’s a cosy, no-fuss spot that lets the ingredients and technique speak for themselves.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
Crisp, golden carciofi fritti steal the show, earning raves for its delicate, earthy flavor. The overall vibe is one of rustic, sun-drenched satisfaction, where simple ingredients shine with warmth.
“I love fried artichokes so much. This is delicious, very soft. The artichokes are not battered, they are probably dipped in flour or semolina and fried. Very good.”
What creators say
1 creator has covered Osteria Le Panzanelle. Most active: Sentieri Golosi
- Sentieri GolosiLoved
a pranzo all'OSTERIA LE PANZANELLE, BIB GOURMAND per la GUIDA MICHELIN e girata a RADDA IN CHIANTI · @ 2:38
A Bib Gourmand osteria in the heart of Chianti Classico that serves exceptional Tuscan specialties like pici all'aglione without tomato and perfectly cooked peposo di guancia, with honest prices and a great wine list focused on local Chianti Classico wines.
Dishes mentioned
Pici all'Aglione
This is the first time I've tasted it without tomato, but it's very tasty, cheesy, creamy, really good. The peculiarity here is that they make pici all'aglione without tomato, which is something you usually don't find. It gives off a lemon scent on top — a little lemon peel with the cheese, wonderful smell. In the mouth it's sweet because the characteristic of aglione is that it's not as pungent as other garlics, it's very sweet, very creamy. The picio is nice and big, consistent, good.
Ravioli Ripieni di Ossobuco
It's delicious inside filled with white ossobuco, on top there's a bit of cheese, a bit of parmesan and a bit of lemon peel which refreshes it. It's not greasy, strangely it's really good. The fresh pasta is rolled out a little big, really a lot of stuff. I feel a lot of fat, so tasty, good, and I also like the pasta but flat, perfect. Number one, very good, it's full of meat, 100% satisfaction.
Anatra all'Arancia
The duck is soft, cooked very well, very tender, good. But that is poetry. I would like to point out that duck with orange is not a French dish — it actually comes from traditional Florentine cuisine. Catherine de' Medici brought Florentine chefs to France and they exported this dish. The orange makes a bit of extra happiness in the mouth, I like it a lot.
Peposo di Guancia
It has a beautiful shiny sauce. You don't need the knife, I'm not applying pressure — it's a very soft stuff. If it's good for being a peposo, it's not very peppery, but it's not a trattoria dish, it's a big restaurant dish because there is a sauce pulled to perfection, super shiny, spectacular consistency. The cooking of the cheek is a shocking thing because of how perfect it is. I'm speechless, very good. This dish is very rich in flavor, it's just boom, it explodes in your mouth. Delicious, perfect dish.
Carciofi Fritti
I love fried artichokes so much. This is delicious, very soft. The artichokes are not battered, they are probably dipped in flour or semolina and fried. Very good.
