The story
Nestled in the hills between Chianti and Valdarno, Casavecchia is a rustic agriturismo that Sentieri Golosi describes as “perfect for cooling off in summer” with tables set among the olive trees. This traditional Tuscan spot earns a 4.7-star rating from the creator, who notes both hits and a miss across the meal.
Standouts include the buffalo mozzarella and the mascarpone dessert, though the fried boar was “a bit underwhelming” this time. Other dishes sampled were the Antipasto di Verdure, Gnudi Gratinati al Forno con Pomodoro, and Braciola di Manzo Rifatta al Forno. It’s a scenic, casual neighborhood favorite that delivers on its rustic promise.
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
Casavecchia’s antipasto di verdure earns rapturous praise, a vibrant mosaic of grilled and marinated vegetables. The overall vibe is one of rustic, heartfelt generosity, making every bite feel like a warm embrace.
“I start with a vegetable antipasto — a mixed pinzimonio with their own oil for dipping, a Tuscan hummus, a mozzarella di bufala maremmana, a broccoli flan with sauce and pecorino, a crostino with mushrooms, and a crostino with Valdichiana tomatoes. The hummus is good, you really taste the sesame paste. The mushroom crostino is very flavorful even if I doubt the mushrooms are fresh. The broccoli flan is soft, you can taste the nutmeg in the béchamel. The mozzarella di bufala is incredible — one of the best I've ever tasted, very savory. The bruschetta with tomatoes is also very good, the garlic isn't overpowering and the tomatoes are sweet.”
What creators say
1 creator has covered Casavecchia. Most active: Sentieri Golosi
A rustic agriturismo restaurant hidden in the hills between Chianti and Valdarno, perfect for cooling off in summer with tables among the olive trees, serving traditional Tuscan cuisine with some hits like the buffalo mozzarella and the mascarpone dessert, though the fried boar was a bit underwhelming this time.
Dishes mentioned
Antipasto di Verdure
I start with a vegetable antipasto — a mixed pinzimonio with their own oil for dipping, a Tuscan hummus, a mozzarella di bufala maremmana, a broccoli flan with sauce and pecorino, a crostino with mushrooms, and a crostino with Valdichiana tomatoes. The hummus is good, you really taste the sesame paste. The mushroom crostino is very flavorful even if I doubt the mushrooms are fresh. The broccoli flan is soft, you can taste the nutmeg in the béchamel. The mozzarella di bufala is incredible — one of the best I've ever tasted, very savory. The bruschetta with tomatoes is also very good, the garlic isn't overpowering and the tomatoes are sweet.
Gnudi Gratinati al Forno con Pomodoro
The gnudi are baked in the oven with tomato sauce. They're very soft, melt-in-your-mouth consistency, and savory. The combination of the oil, tomato, and Parmesan reminds me of a parmigiana. I dip the bread in the oil — it's always a pleasant sensation. They could be a bit more flavorful on their own, but dipping them in the oil makes them better.
Bocconcini Fritti di Cinghiale
The fried wild boar bites are served with vegetables and lemon. They're crunchy on the outside, very tender inside, but a bit undersalted. I add salt and lemon — that improves it. The meat is very delicate, maybe from the marination, but it lost some of that strong boar flavor. I had this two weeks ago and it was a bomb; today it's a bit weaker. The thicker pieces are better, more crunchy and flavorful. The thin pieces have too much breading compared to the meat.
Braciola di Manzo Rifatta al Forno con Pomodoro, Origano e Mozzarella di Bufala
The beef braciola is baked in the oven with tomato, oregano, and buffalo mozzarella. The tomato sauce is very good, well-made. It's a bit undersalted, but adding salt improves it. The meat is cut into strips underneath, which I hadn't seen before. It's very tender and flavorful, the cheese on top works well. It reminds me of home cooking — lots of basil, very soft, very interesting.
Zucchine con Pomodoro e Cipolla
The zucchini with tomato and onion is a good side dish. It's more like a stewed zucchini than a sautéed one. It's good, I like it. It goes well with the braciola.
