The story
Osteria Moderna in Pescia, Tuscany, opens its doors to an immediate 4.8‑star debut. Sentieri Golosi, the first to review, calls the spot well worth the trip: “I really liked the place today, especially the waitress who was very nice,” they note, adding that every dish arrived “very good, prepared with excellent technical mastery.” The kitchen marries tradition with precision, earning a warm recommendation.
The menu reads like a Tuscan tasting tour. Standouts include Polenta Fritta with pecorino fonduta and black pepper, Tonno Porchettato (porchetta‑style tuna), and a beef tartare with Cantabrian anchovies, caramelized onions, and mustard. Tordelli Lucchesi al ragù and the local Cioncia Pesciatina lead into a venison peposo with fried sage potatoes, finishing with crème brûlée kissed by ginger and warm orange. “Come to Pescia, it’s worth it,” the reviewer insists.
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
Tonno porchettato earns unanimous praise for its stunning flavor and texture, while the overall vibe is one of refined yet warm Italian hospitality.
“This is actually pork, not tuna — it's like Chianti tuna but made with pork. The meat is cooked with excellent technique, very soft despite the long cooking, not dry at all. I taste rosemary and oil, and it really tastes like tuna, now I understand why they call it that. The consistency and seasoning are very good.”
What creators say
1 creator has covered Osteria Moderna. Most active: Sentieri Golosi
I really liked the place today, especially the waitress who was very nice. All dishes were very good, prepared with excellent technical mastery. Come to Pescia, it's worth it.
Dishes mentioned
Polenta Fritta con Fonduta di Pecorino e Pepe Nero
The fried polenta is very crunchy, and the pecorino fondue is a bit runny, almost like a bechamel, but very tasty and cheesy. I eat it directly with a spoon, it's really good.
Tonno Porchettato
This is actually pork, not tuna — it's like Chianti tuna but made with pork. The meat is cooked with excellent technique, very soft despite the long cooking, not dry at all. I taste rosemary and oil, and it really tastes like tuna, now I understand why they call it that. The consistency and seasoning are very good.
Tartare di Manzo con Acciughe del Cantabrico, Cipolle Caramellate e Senape
I made a pyramid with everything: beef, anchovies, caramelized onions, and this mustard-like thing. There are so many flavors — first onion, then steak, then fish, then mustard. For my taste it lacks a bit of salt and pepper, something is missing. I'm not a fan of mustard on tartare. But tasting the meat alone, it was missing salt and oil. The mustard is good, it's a matter of taste.
Tordelli Lucchesi al Ragù
These are Tordelli filled with mixed meat, usually with a bit of mortadella, seasoned with meat sauce — double meat, high protein. The pasta is very good, the meat inside is very tasty, creamy and soft. The dish is very creamy, well executed. My favorite dish of the meal.
Cioncia Pesciatina
This is the most iconic dish of Pescia cuisine, made with cheek and head. It's really decadent — the meat melts in your mouth, with all this collagen that sticks to your lips. After finishing the dish, your lips won't detach. It's very good, cooked very well, tasty. It could also have cheese on top, like Florentine tripe. It's a bit too substantial for me, very gelatinous.
