The story
In the heart of Poppi, Osteria del Tempo Perso channels a rock-and-roll spirit that feels refreshingly unexpected in the Casentino countryside. As the creator Sentieri Golosi put it during a lunch visit, this is “un’osteria rock” — a place where homemade pasta and generous portions meet a fun, lively atmosphere perfect for a casual meal or an evening with live music. The vibe is unmistakably local and unpretentious, with no reservations and plenty of Instagrammable charm.
The kitchen leans into rustic tradition with serious flair. Sentieri Golosi praised the *Topini fatti in casa al ragù di porchetta* and the gloriously named *Tortelli al ragù ignorante*, while the *Tagliere di salumi di maiale grigio del Casentino e formaggi* showcases regional pork. For a sweet finish, the *Sbriciolona con Nutella* and *Salami al cioccolato* offer a playful, indulgent end to a meal built on hearty, handmade pasta and bold flavors.
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 rave about the Salami al cioccolato, a surprising sweet-savory triumph. The overall vibe is one of rustic, unhurried charm, where each dish feels like a lovingly crafted discovery.
“This chocolate salami is really good. Visually it's beautiful, and the chocolate is rich and well-made. I always order this kind of dessert — it's always good, fresh, chocolatey, and well executed. Compliments to the chef.”
What creators say
1 creator has covered Osteria del Tempo Perso. Most active: Sentieri Golosi
A rock-themed osteria in Poppi with great homemade pasta, generous portions, and a fun, lively atmosphere — perfect for a casual meal or an evening with live music.
Dishes mentioned
Tagliere di Salumi di Maiale Grigio del Casentino e Formaggi
This board is incredible. The salumi are all super flavorful, with that perfect fat consistency that melts like butter. The pancetta is just right, the coppa is well-aged but still tender, and the guanciale has a beautiful marbling. The cheeses are all fresh and creamy — I love the first and third ones. The bread is perfect to accompany everything. Honestly, I could eat this board three, four, five more times.
Topini Fatti in Casa al Ragù di Porchetta
This dish is fabulous. The topini — which are basically gnocchi — have a perfect consistency: you feel them under your tooth but they're not gummy, they melt in your mouth. The ragù di porchetta has a strong fennel note that gives it a balsamic kick — it's a bit unusual but I love it. The portion is generous. This is my favorite dish of the meal, a knockout.
Tortelli al Ragù Ignorante
These tortelli are something else. The pasta is thick and homemade, the filling is creamy and delicate — you can taste the potato. The ragù ignorante is made with salumi and sambudello, a fresh sausage flavored with fennel. It's a bit 'ignorant' but incredibly flavorful and enriches the dish perfectly. I want more ragù and sambudello on top. This is my favorite — the sambudello wins for me.
Sbriciolona con Nutella
The sbriciolona is a bit dry, the dough is good but too crumbly. The chocolate on top — I don't think it's Nutella, maybe it's a different chocolate because it was baked. It's a very rustic dessert, a real pig-out. Not my favorite but it's okay.
Salami al Cioccolato
This chocolate salami is really good. Visually it's beautiful, and the chocolate is rich and well-made. I always order this kind of dessert — it's always good, fresh, chocolatey, and well executed. Compliments to the chef.
