The story
Bar Pizzeria Valeri is a family-run trattoria in Luco di Mugello’s countryside, known for its homemade stuffed pasta. As Sentieri Golosi notes, this warm spot draws locals and travelers for traditional, hearty fare.
Among the dishes, the ricotta and spinach ravioli in butter and sage “are the real star,” per the creator. The tortelli al ragù d’anatra are “very good but not the best in the area.” Other highlights include crostini con burro e acciughe del Cantabrico, a mixed salumi platter with pecorino and schiacciata, and a Dubai chocolate gelato.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
Reviewers rave about the Salame al cioccolato, a standout dish that captures the restaurant’s warm, rustic charm. The overall vibe is cozy and unpretentious, with simple, soulful Italian fare.
“I took something a little more serious — the chocolate salami. The bite was a bit big, but it seemed good to me. Now I tasted it again: beautiful chocolatey, delicious, decadent and incredibly satisfying flavor. Unlike Dubai chocolate. This dessert is one of my favorites, always good — it also has crunchy notes.”
What creators say
1 creator has covered Bar Pizzeria Valeri. Most active: Sentieri Golosi
A family-run trattoria in the Mugello countryside, famous for homemade stuffed pasta — the ricotta and spinach ravioli are the real star, while the tortelli are very good but not the best in the area according to the creator.
Dishes mentioned
Crostini con Burro e Acciughe del Cantabrico
This combination of butter and anchovies is unbeatable for me. The anchovies are meaty, plump, not too salty — they have this slightly salty, slightly sweet thing. I could eat it forever until I feel sick. Butter and anchovies is pure pleasure, the most perfect thing that exists in my opinion.
Tagliere di Salumi Misti con Pecorino del Mugello e Schiacciata Calda
The schiacciata is very soft, just how I like it. The ham is very good, very fresh, melts in your mouth, sweet and salty but not super salty. The pancetta is nice and fat, tasty, and the fat is not demanding — goes very well with the schiacciata. The salami is good, nice and chewy with intervals of fat, tasty and doesn't taste chemical. The finocchiona is nice and acidic, you can taste the fennel very well. The pecorino is fresh, very soft, you can still taste the milk, with a little acidity — really good.
Ravioli di Ricotta e Spinaci al Burro e Salvia
These are the real reason to come to Valeri, not the tortelli. The pasta is very, very, very thin — which in Tuscany I find more of an Emilia Romagna thing. They melt in your mouth completely, creamy, tasty, delicate but also flavorful. You would need a bowl of them — a portion is 10 ravioli, in my opinion one should take three portions alone. More ricotta than spinach, you can see they are handmade, quite irregular. This has always been the best dish at Valeri. With parmesan you lose the ricotta flavor, so better to eat without — strange that I say this, but it's the truth.
Tortelli al Ragù d'Anatra
The tortello with this piece of duck meat is very good. The meat is very good and the tortello itself is very good. I don't understand which tortello I like more — this one or the other, I like them both. The pasta is so thin and the filling is a little more delicate, which makes you want to eat more than normal. It's still an excellent product, but for me personally they are not the best of all Mugello. However, these ravioli are world-class — the real undisputed star of this restaurant.
Gelato al Gusto Dubai Chocolate
I had homemade ice cream with Dubai chocolate flavor — kataifi paste, pistachio paste and dark chocolate. I don't taste the pistachio, it tastes like chocolate truffle. The kataifi paste — I wasn't expecting to taste it. It's exactly what I expected from Dubai Chocolate: nothing basically. You were curious, you did well to try it, but it's not that it's good.
