The story
Tucked away in the Mugello hills, La Casa del Prosciutto is the kind of classic old-school trattoria that’s always full—and for good reason. The setup is simple: a shop up front selling Tuscan products, and the real magic happens in the back. It’s no-frills, no reservations, and proudly local, serving high-quality fare at super affordable prices.
The star, according to creator Sentieri Golosi, is the tortelli—“photonic, possibly the best ever.” Their version comes in two ways: with butter and sage, or with pigeon ragù. Beyond pasta, the menu leans into cured meats (Tagliere di Salumi Misti), cheese selections, and roasted prosciutto. Fried artichokes and a pear-and-chocolate crostata round out a meal that feels both timeless and refreshingly honest.
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
Crisp, golden carciofi fritti steal the show, earning unanimous praise for its delicate, addictive crunch. The overall vibe is one of rustic, unpretentious warmth, where simple ingredients shine with honest Italian soul.
“We took fried artichokes as a side dish. Here they make them with batter, good. The batter is not too big, very tasty artichoke inside. It needed a bit of fried food.”
What creators say
1 creator has covered La Casa del Prosciutto. Most active: Sentieri Golosi
- Sentieri GolosiLoved
a pranzo in una TRATTORIA di QUELLE DI UNA VOLTA in Mugello, trattoria la casa del prosciutto · @ 1:36
A classic old-school trattoria in Mugello, always full, with a shop in front and the trattoria at the back, serving high-quality Tuscan products at super affordable prices — the tortelli are photonic, possibly the best ever.
Dishes mentioned
Tagliere di Salumi Misti
We start with a mixed cured meat board: the ham is cut with a knife, very good, salty but not too much, almost a little sweet, clearly a meaty Tuscan ham, not dry, with a nice chew and rich in aromas. The lard is sensational, sinful, very good. The coppa is a bit more delicate. The loin has a very delicate flavor, not super salty, you taste a lot of meat and fat. The salami tastes like real salami, very tasty. The ham is number one for me, spectacular. The bread is also very good, so with these cured meats it's very dangerous because you eat a loaf without noticing.
Selezione di Formaggi
We have a selection of five cheeses, all different and all very good. One is aged under something that gives it a pear flavor — very particular, strange, you smell pears. Another is fresher, very tasty, you smell the milk, very pleasant. Another one takes a while but then opens up and explodes in your mouth, aged under something particular. Then there's a mature pecorino, very tasty, exactly how I like it, with a more Parmesan-type maturation, slightly spicy. All good.
Tortelli di Patate Mugellani al Burro e Salvia
These are one of the important reasons for coming here. They are made with butter and sage, just to really feel the tortelli. Very large tortelli, filled with sauce. If you're a fan of thin pastry or small tortelli, forget it, but if you like a bit thicker pastry and nice big tortelli, these are phenomenal, very good, fabulous. The pasta is thick, nice al dente, a little callous in quotes. I like them a lot with butter and sage. With Parmesan they are also very good.
Tortelli di Patate Mugellani al Sugo di Pigeon
Tortello with wood pigeon sauce — how could you say no? I'm already salivating like a Saint Bernard. Very good, nice greasy sauce, but greasy is good so don't mess with cholesterol. The sauce is very tight, very rich. The pasta is thick, nice al dente, a little callous. It's hardly beatable in my opinion. Fantastic sauce, fabulous, delicious, tasty. This dish is Wow, very good.
Prosciutto al Rosto
We took ham roasted. What good meat. I like this meat a little tough, not tough, consistency so. I feel rosemary, oil, roast very right, cooked right for me. The ham is good when roasted, the leg is a bit more resistant to the bite than a loin, but at the same time it is also more moist. The loin dries out more easily. Here you can also feel that it's a good pork. Very good, very well seasoned.
