The story
Nestled in the Mugello hills of Montecarelli, Trattoria da Alberto is the kind of family-run spot that earns a place in your heart. As the creator Sentieri Golosi aptly puts it, this is “one of our heart places” in Tuscany, where excellent technique in meat and fresh pasta takes center stage. The kitchen lets the dish be the only protagonist, turning out wonderfully flavorful plates with phenomenal pasta consistency.
From the knife-cut prosciutto to the Ravioli all’Ubaldino and the slow-roasted Maialino da Latte, each dish showcases traditional Italian craftsmanship. The open kitchen and welcoming, family-friendly vibe reinforce its reputation as a local favorite. With a stellar 4.6 stars, this trattoria proves that when the food speaks for itself, nothing else needs to be said.
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
At Trattoria da Alberto, the tiramisù is the undisputed star, praised for its ethereal lightness and deep coffee flavor. The overall vibe is one of warm, unpretentious comfort that feels like a genuine Italian home kitchen.
“The tiramisu is very good. Good chocolate on top, I like the little pieces of chocolate. The mascarpone cream is very airy, almost like a biscuit foam. It's soaked well in coffee, very balanced without being too fatty or too sweet. Good.”
What creators say
1 creator has covered Trattoria da Alberto. Most active: Sentieri Golosi
Trattoria da Alberto is one of our heart places in Mugello, Tuscany — a family-run trattoria with excellent technique, especially in meat and fresh pasta, where the dish is the only protagonist, executed to perfection with wonderful flavors and phenomenal pasta consistency.
Dishes mentioned
- Polpette
Prosciutto Tagliato al Coltello
This ham cut with a knife is another great classic here. Mamma mia how good — very tasty, very tight but neither hard nor salty. You can taste the whole fabulous aromatic part, practically everything the pig has eaten in its life. Amazing.
Ravioli all'Ubaldino
These ravioli are filled with potatoes and Ubaldino, a mature cheese from here, very tasty. The flavor inside is really nice and they go very well with the potato. On top there's also butter. The pasta consistency is super, and having the lady who makes them right in front of you while you eat is definitely an added value. Creamy inside, tasty, delicious.
Pappardelle sul Cinghiale
These are nice large pappardelle, a bit thick as I like them, as we prefer in Tuscany — beautifully rough, raw, you can feel they are high quality flours. The venison ragout is very good, tasty, very soft. For me it's a very good dish. The pasta is phenomenal, I think I'll remember these pappardelle for a long time.
Faraona Arrosto
The guinea fowl is very tasty, very good, I like it a lot. It's hot, very hot, and what a scent. Cooked masterfully because it's nice and soft, not dry. This sauce with which it's lacquered is so narrow and concentrated, almost sticky, very tasty too. Good, good, well done.
