The story
Tucked away in the Tuscan countryside of Montaione, Il Mattone 2 is a risto-macelleria that has earned a standout 4.9-star rating. YouTube creator Sentieri Golosi called it a “fantastic” spot, praising the high-quality meats and reasonable prices, and noting it is “definitely worth a return visit.” The warm, rustic atmosphere and family-friendly outdoor seating make it a local favorite for casual Italian steakhouse fare.
The menu showcases the region’s best, especially the Cinta Senese prosciutto and a four-month-aged Maremmana steak. Sentieri Golosi also highlighted the Chianina tartare, classic crostini with fegatini and lardo, roasted potatoes, and desserts like chocolate tenerina and fig-walnut crostata. For an authentic Tuscan butcher-shop lunch that feels both refined and down-to-earth, Il Mattone 2 delivers.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 8 dish mentions say about the food
At Il Mattone 2, the Patate arrosto are the undisputed star, earning rapturous praise for their crisp, herb-flecked perfection. The overall vibe is one of rustic, comforting warmth, making every dish feel like a heartfelt embrace.
“My favorite side dish. Nice and crunchy, a little sweet too. The potato is like black — it goes with everything.”
What creators say
1 creator has covered Il Mattone 2. Most active: Sentieri Golosi
A fantastic risto-macelleria in the Tuscan countryside with high-quality meats, especially the Cinta Senese prosciutto and aged Maremmana steak, at reasonable prices — definitely worth a return visit.
Dishes mentioned
Tartar di Chianina
We had three little tartarini — small tartars — seasoned with salt, pepper and oil. The meat was tasty, flavorful and of high quality. You can see the joy on my face.
Prosciutto di Cinta Senese
I ate a slice and immediately imagined making a sandwich with schiacciata. It's very flavorful, the fat melts in your mouth with the schiacciata. The schiacciata is soft, not crunchy, and goes perfectly with it. This prosciutto is top — total joy.
Crostino di Fegatini
The texture is a bit different from how we make it in our area — creamier, but not strong at all. It tastes more like ragù than liver. I really like it, I don't get that strong liver flavor.
Crostino con Lardo e Pomodoro
This is stratospheric. Delicious. There's a little oil on top because otherwise the lardo isn't greasy enough. The crostino is very crunchy and the lardo melts like butter — not strong, just like butter. The tomato on top is fresh and light.
Bistecca di Maremmana Frollata 4 Mesi
They brought it to show us — beautiful marbling, nice and fatty. They put it back on the grill after cutting, which I found a bit strange but it's their habit. Inside it's bloody despite the long aging, has a good bite — you have to chew it, but it's a pleasant chew. The flavor is excellent, exaggerated, fatty at the right point, the fat mixes in your mouth, very pleasant. The fat alone is tasty and flavorful without being too strong or invasive. This meat has a long chew but is very flavorful, you taste the good grill and the meat is very juicy, very meaty. The bone part is even more flavorful — gnaw on those bones!
