Gastronomy

The gastronomic tradition of Mugello is very old, dating back to the Middle Ages, and offers simple flavors linked to the use of "poor” but genuine ingredients.

Below are the culinary excellences of the area to be tried locally.

Marroni del Mugello IGP represent a true autumn treasure, donated by the chestnut groves of this fascinating area. The best time to taste them is indeed autumn, when they are harvested and cooked either roasted or boiled. In particular, Marradi chestnuts are very renowned and are a key ingredient in delicious recipes, such as the Marradi Chestnut Cake

Tortelli di Patate of Mugello is a traditional dish with a history of at least 250 years. To prepare them, flour, salt and eggs are mixed on a wooden board, the dough is rolled out with a rolling pin and cut into stripes. Each piece of dough is then stuffed with boiled potatoes and cheese, to be later covered with another layer of dough. These thus formed ravioli are hand-sealed at the sides and are ready for baking. Tortelli di Patate owes its success to the unique combination of ingredients and traditional processing methods that have remained unchanged over the years. The use of local potatoes for the filling adds a softness and flavor that is greatly appreciated in the area. Produced for more than 250 years, this dish is often accompanied by a flavorful beef sauce and robust red wines.

Raviggiolo, made from Mugello cow milk, is a fresh soft cheese without a rind, delivered the same day of production or by the next morning at the latest. This unique product is closely linked to the quality of cow milk from the farms located in the Tuscan-Romagna Apennines and the special processing method preserved over time. Raviggiolo is highly valued in the local market for its distinctive flavor. It is eaten fresh, sometimes dressed with olive oil and pepper, but it is also used in the preparation of ravioli and desserts.

Zuccherini del Mugello are truly irresistible dry cookies with a distinctive round shape and pierced in the center. Their shape is given by dipping them in melted sugar after baking, and they are then scented with aniseed. These delicacies are often found on the tables of the Firenzuola area, served especially during festivals and special occasions. 

In addition to these typical dishes, don't forget to try Mugello Beer, which the ancient Egyptians called "liquid bread." In fact, this beer is also called "Bread Beer," precisely because it replaces 30% malt with bread, so as to avoid waste as well.This craft beer goes perfectly with chestnuts and organic spelt. Being lightly carbonated, unfiltered and unpasteurized, it brings out the flavors exceptionally well, making this product a competitive choice compared to other international brands.

In addition to these products that are closely linked to the Mugello area, restaurants and trattorias in the area also offer a wide variety of traditional Tuscan dishes, such as Ribollita, Pappa al Pomodoro, and Bistecca alla Fiorentina (Mugello meat is in fact highly appreciated and renowned for its quality).