Most-loved dishes
AI summary of what 4 dish mentions say about the food
Reviewers rave about the Polpette, calling it a must-order, while the overall vibe is one of warm, unpretentious comfort that makes every meal feel like a homecoming.
“This is the portion of meatballs they bring you in this place — I'd eat them by the shovel. Delicious, delicious — Nonna Angela, this really keeps up with your meatballs. Very tender, very well spiced, and the meat is really good. And this little sauce — look at this, guys, truly a pool to dip bread in, which I'll do shortly. Poetry.”
What creators say
1 creator has covered Antica Osteria Tito. Most active: Where The Foodies Go
- Where The Foodies GoLoved
F di FIRENZE - Firenze Food Tour - 🇮🇹 "L'Italia dalla A alla Z" 🇮🇹 - Episodio 6 · @ 17:29
Antica Osteria Tito is a highly recommended spot with excellent vibes, friendly owners, and incredible traditional dishes at an honest price.
Dishes mentioned
Pappardelle al Cinghiale
I am very lucky because I grew up with people who knew how to cook wild boar very well, and I married someone who knows how to cook wild boar very well — a life among wild boars. I must say there are no words to describe how good this dish is. The wild boar meat is very tender, it doesn't taste too gamey, the tomato sauce is delicious, it's cooked perfectly.
Taglierini con Cavolo Nero e Pinoli
First of all, chapeau to the color of this sauce — the chef managed to keep the color without oxidizing it. Flavorful, herbaceous, as it should be because it's a piece of black cabbage. There's that slight bitterness of the cabbage but perfectly balanced. The pine nuts are felt and also seen, and considering the current price per kilo of pine nuts, this dish should cost €7, I think 1000. The pasta is cooked perfectly, super al dente. Well, I think we hit the mark tonight too.
Polpette
This is the portion of meatballs they bring you in this place — I'd eat them by the shovel. Delicious, delicious — Nonna Angela, this really keeps up with your meatballs. Very tender, very well spiced, and the meat is really good. And this little sauce — look at this, guys, truly a pool to dip bread in, which I'll do shortly. Poetry.
Peposo all'Imprunetina
Since today we ate little beef, I'll have it again with peposo all'imprunetina, which we already tasted in the Empoli episode. But oh, I liked it, I'll gladly have it again. Peposo all'impruneta, as we already explained, was born in the Impruneta area — the kiln workers, in a corner of the oven for terracotta production, cooked this beef stew for hours and hours, enriched with lots of pepper. That's why it's called peposo. Look at that butter — look at that stuff. This is the classic dish for the elderly — when you no longer have teeth, you can still eat this dish because you chew it with your gums or at most with the help of your tongue. So an inclusive dish even for us in the third age.
