The story
High in the Tuscan mountains of Cutigliano, Il Nonno Cianco offers the kind of rustic, game-forward cooking that defines the region. Creator Sentieri Golosi calls it “a fantastic mountain osteria,” highlighting the Gonfiate al Gorgonzola as a must-try and noting that the wild boar is “perfectly cooked.” The kitchen leans heavily on local ingredients: chestnut gnocchi with pecorino, roe deer meatballs with mushrooms, and fried funghi showcase the earthy, bold flavors of the Apennines.
Beyond the savory plates, the house pays homage to tradition with a Torta della Nonna and Raveggiolo con Lamponi for a simple, sweet finish. With a 4.6-star rating and a reputation as a family-friendly local spot, Il Nonno Cianco delivers an honest, satisfying experience that feels deeply rooted in its mountain setting — the kind of place you’d happily drive into the hills for.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 7 dish mentions say about the food
Il Nonno Cianco’s Funghi fritti earns rapturous praise as the standout dish, with reviewers celebrating its earthy, golden crunch. The overall vibe is one of warm, rustic satisfaction, where simple ingredients shine with genuine care.
“We have fried mushrooms. It's fried perfect, it's dry, even slightly crunchy which is not that common for a fried mushroom. Good.”
What creators say
1 creator has covered Il Nonno Cianco. Most active: Sentieri Golosi
A fantastic mountain osteria in Cutigliano serving authentic Tuscan mountain cuisine with game and mushrooms — the Gonfiate al Gorgonzola are a must-try, and the wild boar is perfectly cooked.
Dishes mentioned
Gonfiate al Gorgonzola
These Gonfiate are a kind of typical gnocchi from here, seasoned with gorgonzola. They are super soft, even when you touch them with a fork — you understand why they are called 'inflated' because they are like a cloud, and they deflate like a tango that ends on a pine needle. They are aromatic and the gorgonzola comes in afterwards. This is my favorite dish, really very good.
Gnocchi di Castagne con Salsa Pecorino
I had chestnut gnocchi with a shepherd's sauce — a raw milk sheep's cheese sauce. There are also some blueberries on top, and something oniony too. It's rich, opulent, delicious. Very soft, very cheesy, with a hint of crunchiness of onion which I like so much, and the blueberries. All good.
Tagliata di Cinghiale
I took sliced wild boar. The meat is very tasty, cooked very well, and this courgette on top is crunchy. The meat is tender, very tasty, cooked just right. Very good.
Polpette di Capriolo con Funghi
I took venison meatballs with mushrooms. They use all the scraps from the roe deer, so maybe there is some nerve inside, but tasty. They taste like wild animals, good. But the wild boar is better. There's some nerves, but very good flavor.
Funghi Fritti
We have fried mushrooms. It's fried perfect, it's dry, even slightly crunchy which is not that common for a fried mushroom. Good.
