The story
Deep in the Casentino forest, Trattoria Ulcedro feels like “grandma’s living room,” according to Sentieri Golosi. The creator calls this hidden Moggiona spot “incredible,” serving homemade pasta and game dishes that are “worth the two-hour drive.” With its rustic, family-friendly setting and no-reservations policy, it’s a traditional trattoria that rewards the journey.
The menu leans into Casentino classics: pappardelle con la lepre, tortelli casentinesi with potato and ragù, fagiano in salmì, and cervo brasato al Chianti. Sides like cipolline in agrodolce arrosto round out the meal, while desserts such as zuppa inglese and torta di ricotta with raisins and chocolate offer a sweet finish. A 4.4-star gem for those who seek authentic, rustic Italian cooking.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 7 dish mentions say about the food
Reviewers at Trattoria Ulcedro rave about the zuppa inglese, calling it a standout finale to a meal. The overall vibe is warm and comforting, with hearty, well-executed Italian classics.
“This zuppa inglese is unusual — it has no chocolate, just cream, sponge cake, and alkermes liqueur. The cream is silky, the consistency is perfect, and you only get the aroma of the alkermes without the alcohol taste. It's perfectly balanced, delicate, and one of the best I've had in years.”
What creators say
1 creator has covered Trattoria Ulcedro. Most active: Sentieri Golosi
A hidden trattoria in the Casentino forest that feels like grandma's living room, serving incredible homemade pasta and game dishes that are worth the two-hour drive.
Dishes mentioned
Pappardelle con la Lepre
These pappardelle are made like grandma used to make — the pasta sheet is very thin, the ragù is rich and flavorful, and it gives you that real home-cooked feeling. The hare isn't gamey at all, they worked it really well. It's an excellent first course that also brings a sense of nostalgia.
Tortelli Casentinesi con Patate e Ragù
The tortelli are filled with potato — very creamy, almost melts in your mouth. The ragù is different from the first one, much more savory and aggressive, with almost no tomato, just nicely seasoned meat. I think I taste a spice, maybe nutmeg or clove, and lemon zest. The pasta is just right, not too thick or thin. A real home-style dish.
Fagiano in Salmì
This dish is really really good. The sauce is very flavorful, the meat is cooked perfectly — you can feel it's a bird that lived outdoors, so the meat is a bit drier and leaner, but that's how it should be. The sauce with all that soffritto and a hint of lemon zest is heartwarming. I'd order it again.
Cervo Brasato al Chianti
This is incredible. The meat is cooked to perfection, seasoned beautifully with herbs and juniper berries. It's so tender you don't even need a knife. I'm speechless — bravissimi, compliments. This dish flies high, even higher than the pheasant. The sauce is amazing for dipping bread.
Cipolline in Agrodolce Arrosto
These onions are incredible — they're not just sweet and sour, they're also roasted in the oven. They smell amazing, they're like little caramelized onion candies. Pure bliss. The best onions I've ever tasted.
