The story
Hidden deep in the Tuscan hills outside Loro Ciuffenna, Casa e Ciliegie is a farmhouse restaurant where the evening unfolds around a single fixed menu that changes weekly. Everything is homemade and km0, with natural wines and an atmosphere so welcoming that travel channel Sentieri Golosi called it “una cena INDIMENTICABILE PERSI SOTTO le STELLE del Valdarno”—an unforgettable dinner lost under the stars. It’s rustic, intimate, and the kind of place that demands a reservation.
The kitchen leans into the season with dishes like Gazpacho di Pesca, a peach gazpacho that brightens the start, and Buglione di Zucchine e Finocchiona di Cinghiale, a stew that pairs zucchini with wild-boar finocchiona. The Coniglio Ripieno con Lavanda e Carote—rabbit stuffed with lavender and carrots—shows off the kitchen’s subtle hand, and the meal closes with a Frangipane con Pere, pear frangipane with whipped cream. A true hidden gem in the Valdarno.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 8 dish mentions say about the food
Casa e Ciliegie’s Gazpacho di pesca earns unanimous praise for its bright, unexpected flavors. The overall vibe is one of delighted discovery, with reviewers calling the food both inventive and deeply satisfying.
“It's a peach gazpacho with purslane and cucumber — very refreshing, sweet but with a good sour note, and herbaceous. It doesn't even feel like a soup, it's something very good for summer, very fresh and different.”
What creators say
1 creator has covered Casa e Ciliegie. Most active: Sentieri Golosi
A wonderful farmhouse restaurant in the Valdarno area with a fixed menu that changes weekly, all homemade and km0 ingredients, natural wines, and a very welcoming atmosphere — highly recommended.
Dishes mentioned
Gazpacho di Pesca
It's a peach gazpacho with purslane and cucumber — very refreshing, sweet but with a good sour note, and herbaceous. It doesn't even feel like a soup, it's something very good for summer, very fresh and different.
Buglione di Zucchine e Finocchiona di Cinghiale
Courgette buglione and wild boar finocchiona from Prato or Pistoia — very tasty, not super salty, and the bread here is also homemade with mint in it. Everything in one bite works perfectly.
Formaggio di Capra Capre Diem in Carrozza con Ketchup di Prugne
A surprise off-menu — goat's cheese from Capre Diem in a carriage with plum ketchup. The cheese is very tasty, the plum ketchup reminds me a bit of tkemali, and they go really well together.
Gnocchi con Pomodoro Fresco, Aglio e Salvia
Very soft gnocchi with fresh tomato, garlic and sage — the sauce is very tasty, and the sage gives it an incredible flavour. I turned up my nose at first reading sage with tomato gnocchi, but it goes really well. The gnocchi melt in your mouth, with a nice balance between sweet and umami.
Scamerita con Miele e Senape
Scamerita with honey and mustard — the meat is very soft, I made a super morsel. Oh my God, this is something super good. Delicious meat that melts in the mouth, cooked very well and seasoned very well.
