The story
At Al Tocco in Cortona, Chef Mattia Santiccioli grounds his Tuscan cuisine in local soil while introducing precise contemporary pairings. His approach respects regional heritage without replicating past recipes verbatim. He reworks familiar ingredients through careful technique and unexpected flavor bridges. This methodology earned the kitchen recognition from ilGolosario, which highlighted how traditional earth-focused cooking now meets modern sensibility.
The kitchen builds its reputation around carefully constructed compositions rather than heavy classical preparations. A parfait of chicken livers arrives balanced with rhubarb, hazelnuts, and tiny pastry bignè. Smoked tortelli follow with sour cream and fresh rosemary, while roasted lamb pairs olive, confit tomato, and smoked eggplant. Each plate demonstrates how traditional Italian cooking techniques adapt to current palate expectations.
Exposed masonry lines the dining room while a timber ceiling frames the space above. Modern seating arrangements sit deliberately against the rough stone. Subdued lighting settles over tables prepared for quiet conversation. The floor plan separates the entry passage from the main service area, allowing staff to move efficiently during evening service.
The wine cellar holds approximately nine hundred labels chosen to complement both classic and experimental dishes. Staff members guide guests through pairings that respect the regional cuisine profile. Two dark dining experiences offer four or six courses for sixty-five and ninety-five euros respectively. These guided tastings strip away visual cues to isolate texture and temperature.
Recognition
Location