Florence · Tuscany · Wherever you are

A trattoria
that travels
to you.

We pack everything up and come to you — wherever you are staying. What we bring is simple: sincere food, made by hand, with the smell of home.

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What we are

Not a chef.
A trattoria on the road.

We move from villa to villa, from table to table, carrying with us the same things a trattoria has always had: a few good recipes, fresh ingredients, and the patience to do things properly.

No fronzoli. No tasting menus. Dishes of the heart, made with the heart — the kind that have fed families for generations without ever needing a name.

Dinner with a performance A real trattoria at your table
Fine dining, tasting menus Handmade pasta, slow ragù
Elaborate, labelled ingredients Seasonal, chosen for flavour
A restaurant experience A long, unhurried evening at home

How it works

We arrive, we set up,
you sit down.

01

Get in touch

A WhatsApp message or an email is enough. Tell us the date, the number of guests and where you are staying.

02

We agree on the menu

A full, traditional menu built around the season and your preferences. We take care of the rest.

03

We come to you

We arrive with everything we need — ingredients, equipment, everything. We set up in your space and get to work. You don't lift a finger.

04

You eat. We clear up.

House wine and water are included. When the evening is over, we leave everything as we found it. You stay at the table.

An evening worth staying in for.

The table

Dishes of the heart.
Made with the heart.

Nothing here needs an introduction. These are dishes people have always known — recognisable, generous, built on time and good ingredients. The kind that fill a table and bring people together.

First courses

Pasta, risotto — and a taste of the sea.

Slow ragù, handmade pasta, broths that have been left to themselves. And when the season and the mood allow, the sea arrives too — quiet, unannounced, in a sauce or a risotto that carries its salt.

Main courses

Roasts, braises — and the catch of the day.

Cuts that reward patience, vegetables that belong to the month. On request, fish prepared with the same simplicity — nothing to hide it, nothing to distract from it.

Desserts

Tiramisù, crème caramel, profiteroles.

Three classics made without shortcuts. The kind of ending that settles the evening gently, and makes the conversation last a little longer.

To drink

House wine, water, coffee.

All included. An honest wine chosen to sit beside the food, not above it.

Repertoire

Everything
I know how to make.

A list. Not a menu. These are the dishes I carry with me wherever I go.

Antipasti

Crudo di mare

Crudo di terra

Crostini misti

Insalata di arance, finocchi e cipolle

Carpaccio di carciofi

Panzanella

Caponata siciliana

Primi di terra

Pasta al ragù di carne

Pasta alla Norma

Pasta strascicata

Pasta all'aglione

Pasta al ragù bianco

Pasta alla puttanesca

Carbonara

Amatriciana

Pasta cavolfiore e pancetta

Pasta broccoli e acciughe

Pasta con la lattuga

Pasta con le alici e pangrattato

Pasta incasciata

Lo spaghettino

Gnudi burro e salvia

Tortelli burro e salvia

Lasagna

Pasta boscaiola

Risotto ai funghi

Risotto al pomodoro

Pasta e fagioli

Ribollita

Pappa al pomodoro

Primi di mare

Cous cous di pesce

Cous cous di terra

Pasta ai frutti di mare

Pasta allo scoglio

Pasta alle vongole

Pasta ai ricci di mare

Risotto di mare

Arancino su ragù di calamaro

Secondi di terra

Lo stracotto

U Fassumauru

Il roast-beef all'italiana

Vitello tonnato

Arrosto morto

Arista al forno

Involtini di carne impanati

Agnello al forno

Salsiccia e fagioli

Pollo al curry

Secondi di mare

Il tonno del raïs

Insalata di baccalà

Pesce all'acqua pazza

Polpo in umido

Frittino di pesce

Cozze gratinate

Contorni

Patate arrosto

Fagioli all'olio

Fagioli all'uccelletta

Scarola saltata

Bietole e spinaci saltati

Dolci

Tiramisù

Crème caramel

Profiteroles

Crostate

Torta di mele

The little ones

Not everyone at the table
is the same age.

Families travel together, and so does our menu. If children are at the table, we prepare something for them too — straightforward food they will actually eat. We sort it out beforehand, so everyone sits down at ease.

About

A cook.
Not a brand.

I have done many things in my life. It is the only way I know how to explain what I do now.

At some point — pulled back by the love of food my parents gave me — I became a cook. Private homes in Italy and abroad, a handful of restaurants between Tuscany and Sicily. I learned by watching, by tasting, by getting things wrong. Then, as I had done before, I changed direction.

Trattoria Privata is the return.

Not to a restaurant, not to a career — but to the thing that has always made the most sense: popular cooking, made with care, eaten at someone's table. My roots are Sicilian. My kitchen is the kitchen of whoever taught me. It is the food of people, not of chefs.

That is all this is. And it is enough.

Francesco

“The best meal of your trip won't be in a restaurant.
It'll be at the table you already have.”
Trattoria Privata — Florence

Get in touch

Someone else is already
thinking about tonight.

You are on holiday. No reservations to chase, no menus to translate, no parking to find. Send us a message and we will handle the rest.

Florence province · Tuscany · Available for lunch and dinner

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WhatsApp

Write to us

 ✉

Email

info@trattoriaprivata.com

We usually reply within a few hours. For bookings within 48h, WhatsApp is faster.