The story
Situated near the castle of Calenzano, Molino Trattoria Moderna has earned a 4.8-star rating and glowing praise from creator Sentieri Golosi, who calls it “a place I’d happily return to.” The modern trattoria delivers excellent technique and a creative menu that blends Tuscan tradition with other regional influences, backed by impeccable service and an interesting wine list.
Among the standout dishes highlighted in Sentieri Golosi’s visit are the Faccio Io, Risoni in Brodo con Parmigiano e Lime, Pappardelle Sulla Nana, Fritto Misto della Fattoria, and Bonet. The creator also declared that there’s an antipasto you “absolutely must try,” underscoring the kitchen’s ability to surprise. With outdoor seating and a casual yet Instagrammable vibe, this neighborhood favorite is worth seeking out.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
Reviewers praise Molino Trattoria Moderna's Bonet as a standout, with the overall vibe being warmly satisfying and elegantly simple.
“We took a Bonet — a Piedmontese dessert. It's delicious, you can taste the amaretto, it's good. Even though we are far from Piedmont, it's made really very well. It smells very good, I feel the chocolate very very good. The liquid on top goes very well with this dessert, and on top is amaretto.”
What creators say
1 creator has covered Molino Trattoria Moderna. Most active: Sentieri Golosi
- Sentieri GolosiLoved
l'antipasto che devi ASSOLUTAMENTE PROVARE, pranzo a Molino Trattoria Moderna, provincia di Firenze · @ 1:28
A modern trattoria near the castle of Calenzano with excellent technique, a creative menu blending Tuscan tradition with other regional influences, impeccable service, and an interesting wine list — a place I'd happily return to.
Dishes mentioned
Faccio Io
This starter is a huge platter of different appetizers, and it's sensational. Everything is good — the Russian salad reminds me of my grandmother's, the giardiniera is perfectly balanced between acidic and sweet, the tripe croquettes are delicate and well-seasoned, the cod croquettes are great, the pâté is creamy and buttery, the lard melts in your mouth, the galantine is exceptional and perfectly cooked, the Chianti tuna is at room temperature with an al dente texture that I love, the fried cecina with lard cream is crunchy and delicious, and the marinated duck breast is soft and not dry at all. My favorite was the giardiniera — it was a nice surprise, perfectly marinated.
Risoni in Brodo con Parmigiano e Lime
This is small pasta in broth with parmesan and lime — it looks like rice but it's actually risoni. It's a very comforting dish, perfect for Netflix. The pasta is slippery and very good, it smells of lime and it's teasing and premature — it's a childhood memory raised to the nth degree. I really appreciate that restaurants are rediscovering dishes like this.
Pappardelle Sulla Nana
These are pappardelle with duck — the duck is raised just down the road, so it's zero kilometers. The pasta is nice and thick as I like it, the duck is very tasty but not heavy, it doesn't have that strong flavor but still has its own nice strong flavor. It's cooked very well, very soft. It's comfort food for me — it gives you comfort. I like it a lot, I'm enjoying it.
Fritto Misto della Fattoria
This is a mixed fry from the farmyard — rabbit, chicken, fried brains, and fried bread with mayonnaise and caper sauce. The rabbit is fried very well and I really like the sauce. The chicken is very hot with a different breading that I didn't understand. The fried brain is amazing — crunchy, with its own scent, and the breading is particular, a little crunchy and different from usual. The brain is too good, if you don't eat fried brains you're missing out. The fried bread is also good, and the mayonnaise is very good. The rabbit is cooked just right, and the breading reminds me of a biscuit — like a crunchy biscuit.
Bonet
We took a Bonet — a Piedmontese dessert. It's delicious, you can taste the amaretto, it's good. Even though we are far from Piedmont, it's made really very well. It smells very good, I feel the chocolate very very good. The liquid on top goes very well with this dessert, and on top is amaretto.
