Most-loved dishes
AI summary of what 21 dish mentions say about the food
Tre Lampioni’s Zuppa Inglese earns unanimous praise, a lush, boozy finale to a meal. Overall, the food delivers a warm, soulful embrace of classic Italian comfort.
“The zuppa inglese is strange. It's not really zuppa inglese. It's different. I didn't eat it.”
“The zuppa inglese is strange — it's not really zuppa inglese. It's different. I didn't eat it, so I can't judge further.”
What creators say
2 creators have covered Tre lampioni. Most active: Francesco Zini
I Tre Lampioni in Grosseto is a historic trattoria serving traditional Maremma cuisine with a focus on quality ingredients, offering a nostalgic atmosphere and a wide range of classic dishes.
Dishes mentioned
Crostata alla ricotta
The crostata with ricotta and kermes is warm. There's a lot of dough at the base, very soft, which distracts a bit from the ricotta flavor. I prefer when there's less dough and more ricotta.
Pappa al pomodoro
This pappa al pomodoro is served in a terracotta pot, beautifully creamy. It's the classic Tuscan Maremma recipe: stale bread cooked with tomato, sautéed garlic and basil, finished with a drizzle of oil. Very, very good. Delicate. A caress for the palate. What a joy.
Schiaccine fritte con lardo
These fried ciaccine with lardo are incredible. The lardo melts on top like it's glazed, and the sweet ciaccino combined with that beastly lardo flavor is pure bliss. Soft. You get fat here, eh. Maybe slightly too salty, but the lardo on top is perfect. It reminds me of Emilia-Romagna's gnocco fritto.
Crostini coi fegatini
The crostini with chicken liver and mushrooms are good. I haven't tried them yet, but they look great.
Tortelli al ragù
The tortello with ragù is good. The ragù seems like a proper one. But the pasta is a bit too thick. I prefer the lasagna over this.
- Francesco ZiniLoved
La TRATTORIA nascosta più ANTICA di GROSSETO dal 1956! · @ 00:12
I Tre Lampioni in Grosseto is a historic trattoria serving traditional Maremma cuisine with a focus on quality ingredients, offering a nostalgic atmosphere and a wide range of classic dishes.
Dishes mentioned
Crostata alla ricotta
The ricotta crostata with kermes is made like grandmothers used to. There's a lot of dough at the base, very soft, which distracts a bit from the ricotta flavor. I prefer when there's less dough and more ricotta. It's refreshing though.
Pappa al pomodoro
This pappa al pomodoro is incredibly creamy and delicate — a real caress for the palate. The classic Tuscan Maremma recipe with stale bread cooked with tomato, garlic, basil, and a drizzle of oil at the end. It's very, very good, a joy.
Schiaccine fritte con lardo
These fried ciaccine with lardo are incredible — the lardo melts on top like it's glazed, and the sweet ciaccino combined with that beastly lardo flavor is pure bliss. Soft, a bit too salty maybe, but the lardo on top is perfect. It reminds me of Emilia-Romagna's gnocco fritto.
Crostini coi fegatini
The crostini with chicken liver and mushrooms are good. I haven't said much about them, but they're part of the antipasto platter and they're tasty.
Tortelli al ragù
The tortello with ragù is good — the ragù seems like a proper one. But the pasta is a bit too thick for my taste. I prefer the lasagna over this one.
