The story
For over 150 years, Baghino has anchored Prato’s dining scene, earning a loyal following for its classic Tuscan fare and old-world charm. Foodie channel *Sentieri Golosi* describes it as “a dive into the past that I loved,” praising the attentive service and fair prices. The kitchen is famously run by a 94-year-old nonna, lending an unmistakable warmth to every plate.
Standouts include the Ravioli di Baghino with its creamy spinach and pecorino filling, the earthy Farinata di Cavolo Nero, and the robust Antricot alla Robespierre. The Sedani Ripieni alla Pratese and roasted potatoes showcase the kitchen’s touch, while the Pesca di Prato and Crema al Vinsanto with biscotti offer a sweet, elegant finish. A true slice of Prato’s culinary heritage.
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
Reviewers rave about the Patate arrosto, praising its crisp, golden exterior and fluffy interior. The overall vibe is one of rustic, hearty comfort that feels both generous and soulful.
“This potato is very good because it's fresh, not reheated, cooked very well, crunchy, very tasty. The potatoes here are good. Nice crust on the outside, but not greasy — the amount of oil is perfectly balanced. Potato done right, very good.”
What creators say
1 creator has covered Baghino. Most active: Sentieri Golosi
- Sentieri GolosiLoved
proviamo il RISTORANTE PIÙ ANTICO di Prato con la NONNA di 94 anni in cucina · @ 1:47
A historic restaurant in Prato, open since 1870, with classic Tuscan cuisine and an elegant old-style atmosphere — a dive into the past that I loved, with attentive service and a fair price.
Dishes mentioned
Ravioli di Baghino con Crema di Spinaci e Pecorino
This raviolo has a very strong, good smell. You can tell the pecorino is really good. The pasta is cooked perfectly — not too thin, a bit thick, but cooked to perfection for me. First you taste the spinach cream, which is really liquid, tasty, loaded with spinach, very generous. The filling is delicate, good — spinach and ricotta. We started very well. I didn't expect it to be so flavorful, so pushed with cheese, so savory. The pasta feels firm under the tooth, very pleasant. A beautiful cheesy dish.
Farinata di Cavolo Nero
This is a winter soup of black cabbage with polenta flour. It's piping hot, nicely savory. I see some beans inside too. It vaguely reminds me of ribollita, but the polenta gives a different flavor and texture. With the cold outside, this is the ideal dish to warm up both temperature and spirit. I love soups — they're an important part of Tuscan tradition. The corn is there but not too much, so it's a thick liquid. You taste the black cabbage, which is pleasant and slightly bitter. A winter dish that warms you and gives you strength.
Antricot alla Robespierre
Grilled meat with herbs like sage, rosemary and garlic. The meat is very tender, cooked very well, juicy. The herbs are a 10/10. I love the meat just the way I like it — this meat is a dream. It's so tender it practically cuts itself. There's an important garlic aroma coming off it. The flavors remind me a bit of a Fiorentina steak — garlic, sage, rosemary with red meat — plus this beef jus that enriches the dish and makes it even more indulgent. Very rare, as we like it around here. Nice crust on top. A beautiful dish.
Sedani Ripieni alla Pratese
One of the dishes we came here for — I've never eaten it but always wanted to try these famous sedani. There's a ton of ragù, some parmesan, pecorino, a knob of butter that melted while we weren't filming. It's a complex preparation — the celery is blanched, cleaned of all filaments, stuffed, fried, then covered in ragù. An incredible pig-out. The ragù has that typical Tuscan ragù taste, exactly like my grandmother used to make. Rich, dark. I didn't realize it was also fried — that's beautifully decadent. The breading is very flavorful. The meat inside is soft and good. A very indulgent dish. It's a shame they don't have this dish where I live, otherwise I'd eat it all the time.
Patate Arrosto
This potato is very good because it's fresh, not reheated, cooked very well, crunchy, very tasty. The potatoes here are good. Nice crust on the outside, but not greasy — the amount of oil is perfectly balanced. Potato done right, very good.
