The story
Nestled in Subbiano’s Viale Europa, Corta dell’Oca is exactly the kind of traditional Tuscan trattoria you hope to stumble upon. Sentieri Golosi describes it as a spot with a “cozy retro atmosphere” and a “huge menu of classic dishes,” highlighting the excellent pappardelle with duck ragù and wood‑fired mixed roast, all at a great value. With a 4.6‑star rating, this family‑friendly osteria wears its old‑school charm proudly.
The kitchen delivers robust, handmade pasta—like the praised pappardelle and the pici all’aglione—alongside wood‑fired arrosto misto and fried lamb chops. Finish with apricot crostata or a crumble with ricotta, paired with Vinsanto. It’s a straightforward, heartfelt meal that makes you want to linger, just as the creator intended.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 9 dish mentions say about the food
Corta dell’Oca’s Vinsanto captivates with its delicate sweetness, while reviewers consistently praise the restaurant’s warm, inviting atmosphere that elevates every dish.
“The Vinsanto is very good and goes very well with the desserts.”
What creators say
1 creator has covered Corta dell'Oca. Most active: Sentieri Golosi
A traditional Tuscan restaurant in Subbiano with a huge menu of classic dishes, a cozy retro atmosphere, and excellent food like pappardelle with duck ragù and wood-fired mixed roast, all at a great value.
Dishes mentioned
Pappardelle Fatte in Casa al Ragù d'Anatra
The pasta is nice and thick, homemade but probably machine-made because it's all regular. It's al dente and sticks very well to the duck sauce. The ragù is very tasty, well flavored, you can tell it's cooked slowly. The meat has the right consistency. The duck is fatty and gives this perfect flavor to the pasta. The meat melts completely in your mouth, it doesn't even have that slightly disturbing taste that duck can sometimes have. Excellent dish, very very good.
Pici all'Aglione
The pici is excellent, nice and big, consistent, al dente. Also homemade here, but machine-made. The aglione is not too strong, it stays a little nestled under the tomato sauce. With a bit of cheese it enhances the aglione. It's a good first course, especially the pici I really like, but that pappardelle with duck is another story. Very good smell, very well cooked pasta, al dente. It's more tomatoy. Better with cheese. Excellent pasta, well cooked, very good dish, abundant portion.
Arrosto Misto al Forno a Legna
The mixed roast is cooked in a wood oven the old fashioned way with all the chopped meat. There should be duck, pork ham, chicken and rabbit. I was a little afraid it would be dry, instead it's soft, good. You can taste all the classic Tuscan herbs, sage and rosemary. The roast cooked in a wood oven is not seen in many places. The duck is very tasty, tender, you can also taste fennel seeds. The pork ham is very good, very interesting meat, with fat in the middle so it's not dry. The chicken is breast, not super juicy but very tasty. The rabbit is very well seasoned, cooked just right, not dry. The duck is the thing I like the most of all, it's fat, cooked well, not dry at all, and the fat is very tasty without being demanding.
Costolette d'Agnello Fritte
The fried lamb chops are fried in a pan as they explained, no breading with breadcrumbs, just fried old style in beaten egg and flour. Nice and chubby. Lamb is good in all ways. The egg is nice and present. There is lemon so if you want to tone down the egg flavour a bit, add a little lemon. Lemon is a godsend. It's very good, very tasty, the meat has body. Cooked very well, crunchy, soft and juicy inside. Lemon on top is mandatory.
Patate al Forno
The baked potatoes are banana style, big potato cut thickly just from the wood oven. It's a Sunday potato, it really gives me the idea of a Sunday potato.
