The story
Nestled in the Casentino valley, Il Tirabusciò brings refined trattoria cooking to the heart of Bibbiena. The restaurant—a Bib Gourmand recipient awarded both by Michelin and the Chiocciola for Osterie d’Italia—earns a solid 4.6-star rating from reviewers. Sentieri Golosi calls it “a very interesting and elegant place with dishes made very tastefully, more particular dishes,” praising everything they sampled.
Among the standouts: a trout tartare with local gin marinade and candied capers, and pici made from ancient-grain flour tossed in a white duck ragù. “These were the stars of the day,” they note. The meal closed with a Triplo Cioccolato Amedei 100% Venezuela, which the creator ranks among the best chocolate desserts they’ve eaten in Italy. Traditional plates like roasted artichoke with grain cake and Chianina battuta with anchovy round out a menu that balances elegance and local roots.
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
Reviewers consistently rave about the Lattaiolo, a rich, silky custard that steals the show. The overall vibe is one of rustic, heartfelt Italian cooking that feels both comforting and refined.
“Lattaiolo is a typical Casentino dessert and it's a bit like Creme Caramel. Very good, tasty, very light and almost like a cloud, melts in your mouth.”
What creators say
1 creator has covered Il Tirabusciò. Most active: Sentieri Golosi
- Sentieri GolosiLoved
a pranzo a IL TIRABUSCIO', BIB GOURMAND per la guida MICHELIN e Chiocciola per la Osterie d'Italia · @ 2:27
A very interesting and elegant place with dishes made very tastefully, more particular dishes; we personally liked everything, with the trout tartare and the duck ragù pici being the stars of the day, and the triple chocolate dessert being one of the best chocolate desserts I've eaten in Italy.
Dishes mentioned
Tartare di Trota Fario Marinata al Folia Gin del Casentino con Sedano, Mela Verde, Capperi di Salina Canditi e Caviale di Trota
This trout tartare is very tasty, very fresh, and very different. The trout is very fresh, a little salty, the green apple gives it that hint of acidity, the celery refreshes everything a little. The caviar is funny because it really has a hard skin and you have to work hard to bite it, but when you bite it all the flavor explodes. The candied caper gives it a note of sweetness, so together you have acid, fresh, salty, sweet, crunchy — it's all there.
Carciofo Arrostito con Torta di Grano e Crema di Topinambur
This cake is delicious together with artichokes and this cream makes a beautiful scene. I like artichoke to the nth degree with the Jerusalem artichoke which gives it the creamy part, but the wheat cake is always artichoke, soft and crunchy at the same time. Nice dish.
Chianina Battuta con Acciuga, Capperi di Salina e Acciughe di Menaica e Giardiniera Fatta in Casa
The meat is good but it's seasoned, so it should be mixed with the anchovy. The giardiniera is good, sweet and sour, the anchovy top. This is a nice colorful dish that makes you happy — crunchy, sweet, sour sweet, good meat very good, very fresh, and together with anchovies it's fantastic.
Ravioli di Rolle con Ricotta, Robiola e Pecorino Stagionato
The cheese is very interesting, it has a very different texture, good. Inside it's ricotta, cheese, it's very different for me — it's the first time I've tasted something like this, but very good. It reminds me a bit of home dishes.
Pici con Farina di Grano Antico del Mulino Grifoni e Ragù Bianco d'Anatra
You can feel that the Pici is handmade, it has a very very particular consistency, then there's a quintal of duck, good, what a beauty. Very good pasta, there is a lot of meat inside and this is a dish where I don't miss tomatoes, even without tomatoes it's perfect and even without cheese, very good.
