The story
In the heart of Riparbella, Piccola Osteria Paperini earns its 4.8-star rating with honest, traditional Tuscan cooking and warm hospitality. Sentieri Golosi called it “a lovely osteria” with great food, excellent service, and fair prices. They noted that while the Tagliata con Affumicato Dolce e Verdure was tough, the owner handled the situation well and the rest of the meal was top-notch. The menu leans into regional classics: Ravioli al Ragù di Chianina, Gnocchi di Patate Viola with creamy Jerusalem artichoke and pecorino, Faraona al Vinsanto, and Cinghiale in Umido alla Riparbellina. Even the dessert—Cheesecake con Pesche Tabacchiere e Pepe Rosa—feels quietly thoughtful. This is a local spot where small missteps are met with gracious recovery, and the heart of Tuscan cooking shines through.
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
Reviewers rave about the Faraona al vinsanto, a dish of tender guinea fowl in sweet wine that defines the kitchen’s soulful craft. The overall vibe is one of rustic, heartfelt elegance, where every plate feels like a warm embrace.
“This is very good, there is no shortage of grease. I took a bone, this is very good, shame about the cut. This one is top. Very tasty, I like it a lot.”
What creators say
1 creator has covered Piccola Osteria Paperini. Most active: Sentieri Golosi
A lovely osteria with great traditional Tuscan food, excellent service, and a fair price — the tagliata was tough but the owner handled it well and the rest of the meal was top-notch.
Dishes mentioned
Ravioli al Ragù di Chianina
These ravioli are giant and very full, with very little edge to the dough. The pasta is good, the filling is good, and the ragù is good — everything is good. There's ricotta and spinach inside, and it's a light version.
Gnocchi di Patate Viola con Crema di Topinambur, Pecorino e Pancetta Croccante
The gnocchi are good, the Jerusalem artichoke cream gives it the creamy part, and the bacon adds the crunchy part — but above all the porky part to the dish. It's very interesting, I feel a lot of flavours, the crunchiness of the bacon gives me interesting texture, and the cheese is nice. A nice dish.
Tagliata con Affumicato Dolce e Verdure
I took a hard piece, I'm sorry but I can't chew it. The dish is beautiful, but only beautiful — unfortunately the meat is tough, not so good. I have to say yum? No.
Faraona al Vinsanto
This is very good, there is no shortage of grease. I took a bone, this is very good, shame about the cut. This one is top. Very tasty, I like it a lot.
Cinghiale in Umido alla Riparbellina
Generous, nice greasy, tasty, greedy, good. A little bit of fat, this is also good. But there is also wine here, right? Wine better than the old one. My goodness, very tasty, I like it a lot. This one is top.
