The story
Tucked away in Pratovecchio, Tana Degli Orsi has earned a devoted following, with one reviewer calling it their absolute favorite osteria in Casentino. The vibe is cozy and rustic, but the cooking is anything but simple: homemade pasta, creative plates, and an impressive wine list define the experience. The service is warm and professional, matching the caliber of the food.
Dishes like stuffed zucchini flowers with ricotta, mozzarella, and anchovies, or pigeon tortelli with truffle and sage, showcase the kitchen’s ambition. A risotto with saffron, sausage, and asparagus or a Chianina burger with porcini mushroom mayonnaise are equally refined. Desserts—including a crostata with rum-soaked raspberries and salted lemon caramel—round out the meal. The total came to €115, considered fair for the quality. As the reviewer joked, don’t come here—it’s already hard enough to get a table.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 7 dish mentions say about the food
“Simone is a master of risottos and this one is incredible. It's a game of flavors — not 'impegnativamente impegnativo' (not overly challenging). The goat cheese hits you like a blade, then the savory sausage comes, and the asparagus gives crunch and minerality. It's a dish of contrasts and texture play. Very good.”
What creators say
1 creator has covered Tana Degli Orsi. Most active: Sentieri Golosi
This is one of my absolute favorite places — a cozy, rustic trattoria in Casentino with incredible homemade pasta, creative dishes, an amazing wine list, and a warm, professional service. Everything we ate was delicious, from the stuffed zucchini flowers to the pigeon tortelli, the risotto, the Chianina burger, and the decadent desserts. The total was €115 for everything, which is fair for the quality. Don't come here because it's already hard to get a table!
Dishes mentioned
Fiori di Zucca Ripieni di Ricotta, Mozzarella e Acciughe con Salsa di Pomodoro Crudo e Spaghettini di Zucchina
These stuffed zucchini flowers are incredible. The outside is crunchy from the breading, but it's not fried. The filling of ricotta, mozzarella and anchovies is creamy and savory, and the raw tomato sauce balances it perfectly with freshness. The raw zucchini spaghetti add a nice crunch. It's a perfect start.
Sfogliatina di Fichi, Prosciutto di Barbiana e Formaggio di Fossa
This is like prosciutto and coccoli but for professionals — a total upgrade. The fig gives a sweet note that pairs beautifully with the aged pecorino and the incredible prosciutto. The warm sfogliatina balances all the flavors. It's simple but with top-quality products. I love this dish.
Tortelli Ripieni di Piccione e Tartufo con Burro e Salvia
These tortelli are an incredible bomb. The filling is creamy, flavorful, and indulgent. The butter and sage cream is perfect — you could add parmesan but maybe not, because it's savory but also delicate. The pasta melts in your mouth. Even my partner, who doesn't like pigeon, loves this. I recommend you must get this dish.
Risotto con Zafferano, Salsiccia, Caprino e Asparagi
Simone is a master of risottos and this one is incredible. It's a game of flavors — not 'impegnativamente impegnativo' (not overly challenging). The goat cheese hits you like a blade, then the savory sausage comes, and the asparagus gives crunch and minerality. It's a dish of contrasts and texture play. Very good.
Hamburger di Chianina con Patate Bianche di Cavallena, Salsa di Cipolle, Salsa di Pomodorini Arrosto, Maionese ai Funghi Porcini e Fonduta di Pecorino
This Chianina burger is huge — about 300-350g. The sear is perfect, crunchy outside and melting inside like butter. Mind-blowing. The potatoes are incredible too, perfectly cooked to bring out their best. The roasted tomato sauce is way better than ketchup, and the porcini mayo completely transforms the flavor in a positive way. The pecorino fondue is fresh and light, not heavy. The caramelized onion adds a sweet note that I love with the burger. Everything is decadent and indulgent.
