The story
Nestled in the Mugello hills, Antica Osteria di Novoli dal 1807 is a lunch-only trattoria that Sentieri Golosi calls “la TRATTORIA che fa tortelli da oltre 200 ANNI.” Its old-school, cozy atmosphere and no-reservations policy make every meal feel like a local secret worth sharing.
The handmade tortelli steal the show, served simply with butter and sage or with a rich ragù all’antica and porcini mushrooms. An Antipasto Toscano and Crostini Misti start the meal, while desserts like Crostata Fichi e Noci and Tiramisù Speciale con Cantuccini offer a sweet, rustic finish—exactly the kind of honest, traditional cooking that keeps regulars coming back.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
The star is the Crostini Misti, a rustic, soulful starter that transports diners to another era. Overall, the food earns praise for its deeply traditional, unpretentious warmth.
“We have crostini with chicken liver, mushrooms, and tomato. The chicken liver crostini is a good indicator of how the kitchen works — if it's well made, you're in good hands. This one is well made. The tomato bruschetta is one of the greatest human inventions, simple but always good. The mushroom crostini, probably porcini, is very aromatic, tasty, and indulgent. I really like it.”
What creators say
1 creator has covered Antica Osteria di Novoli dal 1807. Most active: Sentieri Golosi
A historic trattoria in Mugello, open only for lunch, serving excellent homemade tortelli and traditional Tuscan dishes in a cozy, old-fashioned setting.
Dishes mentioned
Antipasto Toscano
We start with a Tuscan antipasto: prosciutto, finocchiona, salami, and two types of cheese. The cheese is creamy, fresh, semi-aged, very aromatic and flavorful. The aged one is also very good. The prosciutto is cut thick, generous, with a sweet flavor. The salami is classic, a bit fresh, not very aged, with a good fat percentage. The finocchiona is soft, almost spreadable like Nutella, and goes perfectly with bread.
Crostini Misti
We have crostini with chicken liver, mushrooms, and tomato. The chicken liver crostini is a good indicator of how the kitchen works — if it's well made, you're in good hands. This one is well made. The tomato bruschetta is one of the greatest human inventions, simple but always good. The mushroom crostini, probably porcini, is very aromatic, tasty, and indulgent. I really like it.
Tortelli di Patate al Burro e Salvia
Finally, the tortelli. They are quite small. The pasta is medium, neither too thin nor too thick, which is already a difference from others. The filling is very gentle, delicate, almost sweet, without the heaviness of garlic or other spices. It's good, but I expected it a bit more rustic. With a little Parmesan, the nutmeg comes through nicely, which I love. Maybe a pinch of salt, but overall good. The shape is different, more fun, with little dots on the edge. The filling is very flavorful and the pasta is just right.
Tortelli di Patate con Ragù all'Antica e Funghi Porcini
The second primo is tortelli with an old-style ragù with porcini mushrooms. The smell is very good. The flavor is excellent, and I think there's meat in it too. The ragù is very rich in flavors, the meat is very good, and the mushrooms are excellent. I'm happy. This ragù is exactly like the one we use in Tuscany, with a little mushroom and just a touch of tomato — the tomato should barely stain it. The aroma is exactly that of old aunts' houses. This one beats the butter and sage version by a long shot. The Parmesan is totally unnecessary here; it disappears. It's perfect as is.
Crostata Fichi e Noci
For dessert, a fig and walnut crostata. The combination of figs and walnuts is unbeatable. It's warm, pleasant, not overly sweet. I really like the outer crust, which is nice and crunchy, toasted. I prefer it at room temperature rather than warm. The pastry is different, not crumbly. The outer part is more interesting, more flavorful, with interesting flavors coming through.
