The story
Tucked into a cattle farm in the Mugello hills, Dispensa da Francini is an agriturismo restaurant that turns farm-to-table into an art form. Sentieri Golosi calls it “fantastic,” noting that the kitchen uses its own beef, homemade pasta, and seasonal ingredients to build creative Tuscan plates—and that the antipasto, primi, and dessert all surprised them with a very high level of execution.
The beef shines through: a beef tartare with raw yolk, thyme cream, basil chlorophyll, and puffed polenta leads, while the tagliatelle stuffed with braised beef on zucchini cream and herb juice impressed. Even grittier cuts get elegance, like the grilled diaphragm with cimicirri (wild greens) and eggplant, or the grilled tongue with roast potatoes. The surprise dessert—a goat cheese crème brûlée with honey—perfectly caps a meal that balances rustic soul with modern precision.
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 crème brûlée con caprino e miele, calling it a stunning balance of savory and sweet. The overall vibe is one of rustic, elegant comfort that feels both refined and warmly inviting.
“This crème brûlée gives off a wonderful honey aroma. It's soft. So good! I changed my mind — I might not give this to you. It's really really good. The smell of honey, but there's also the taste of honey, good, fragrant, floral, not too strong, you can taste it very well but it's just right, balanced. The crème brûlée is made to perfection, the goat cheese gives it that acidic part that helps salivation, so it makes you want to eat it even more. Really, a crème brûlée made very well. And this kind of wafer, I think the honey is here, made in the shape of a beehive. I like it. Very good. I recommend you take a bite with a little bit of everything. Wow! Very good. This is slightly burnt which I really like as a texture. The goat cheese, something that enriches this crème brûlée, crunchy, very creamy inside, not overwhelmingly sweet, it's really balanced. Even if I'm not a dessert person, this is very interesting, very good. The theme is honey, not too strong, but it makes you happy, I don't know this flavor. Good, good, I really like it.”
What creators say
1 creator has covered Dispensa da Francini. Most active: Sentieri Golosi
A fantastic agriturismo restaurant inside a cattle farm in Mugello, serving creative Tuscan dishes with their own beef, homemade pasta, and seasonal ingredients — the antipasto, primi, and dessert surprised us the most, all executed at a very high level.
Dishes mentioned
Tartar di Manzo con Tuorlo Crudo, Panna Ridotta al Timo, Clorofilla di Basilico e Polenta Soffiata
This beef tartare is really elegant and beautiful. The meat is very fresh, I love the vegetables inside, and you can taste the egg yolk which is very interesting and I really like it. But I'm curious about the polenta — it's very crunchy, and when you put it in your mouth it melts like butter, but at the same time it's very crispy. The meat is cut into fairly large cubes, a bit different. When you get the cream sauce you can really taste the thyme. A great little dish, complex and interesting. The basil maybe gets a bit lost among all these ingredients, but the texture of the meat is nice, chewy. I like it. The polenta has this ethereal consistency, crunchy but disappears as soon as you put it in your mouth. Great start — if it starts like this, expectations go through the roof.
Tagliatelle Ripiene di Stracotto di Manzo su Crema di Zucchine, Succo di Erbe dell'Orto e Fondo Bruno
The appearance is very very beautiful. The savoriness of the meat balances very well with the freshness of the vegetables. The texture of the pasta is nice, a bit doughy as I like it, nice and al dente. The zucchini pushes through, you can really taste it. Great dish, presented very well, executed very well. We're at a high level of cooking here. I honestly didn't expect such a high level. The meat is cooked really well, very flavorful, very rich, the meat is very juicy inside. And then you meet these slices that give extra freshness and extra crunchiness, which is very very pleasant. This sauce is delicious — the fondo bruno. I love this one.
Cappelletto di Trippa alla Fiorentina, Burrata, Pomodoro e Basilico
This dish is much fresher than the previous one. The flavor is very very fresh. This burrata — I don't know how they made it — is soft inside, crunchy on top. I really like this sweetness I feel in my mouth. This burrata is very indulgent. I love this one too, but this is fresher, the other is more meaty. Considering that usually I don't even like trippa alla fiorentina — here you don't feel it. What bothers me about trippa alla fiorentina is the texture. Here you don't feel it because it's cut very small, but the flavor of the tripe comes through as delicate, not strong, but you can taste it. The pasta is nice and thick, very al dente. This is a very indulgent and also a bit piggy dish, let's say, because there's a ton of burrata inside, but it's also very well balanced, fresh, nice, suitable for hot days. I don't know which of the two I prefer. I like both. Very good. There's really a ton of burrata, but you can taste all the ingredients very well, it's very very pleasant.
Diaframma alla Brace con Cimicirri e Melanzana alla Griglia
We're both passionate about diaphragm, so we had to get it. There's a strong smell of garlic coming from both main courses. The meat is tender, juicy, very pleasant texture. The presence of garlic is quite strong, I have to be honest. The eggplant is good, flavorful and cooked well, but I'd focus more on the meat. I think you could cut it with a spoon. The cooking is just right and correct, like all the cooking here today. I really like cimicirri as a sauce, but this one is a bit pushed on the raw garlic side and it becomes a bit overwhelming on everything else. The meat is cooked very well and the chew is not tough, it's very soft. The cimicirri sauce goes very well with the eggplant. These are beautiful fresh chopped herbs, cubed. They're delicious. I miss pepper.
Lingua alla Griglia con Patate Arrosto
I'll taste the roast potatoes first. They're beautiful. Excellent potatoes. Normal today, not sweet potatoes. I'm not a fan of tongue because it freaks me out, I have this block in my brain. But last time I ate a whole plate of it. I don't see the shape here, I just taste meat, it's delicious, cooked very well, slightly crunchy, the potatoes are excellent. I'm happy. Apart from the fact that tongue is good in every way, but with this crust on top it's just pure pleasure. The potatoes are prepared very well, crunchy, flavorful, soft inside, perfect. For those who are squeamish: close your eyes and try the tongue, because it's just a piece of meat, nothing strange. Like I did the first time many years ago, I was freaked out too. I closed my eyes, put it in my mouth and said 'Ah, but it's good' and that's probably the effect it'll have on all of you when you try it, if you've never tried it, because it's really good.
