La Sosta del Gusto

The story

Crafted with passion, served with love

Just a short drive from Florence, in the medieval surroundings of Castello del Trebbio — once the domain of the Pazzi family — La Sosta del Gusto offers a modern take on Italian cuisine that stays firmly rooted in the rhythms of the Tuscan countryside.

A Kitchen Tied to the Land

The menu changes with the seasons, guided by what the territory offers at any given moment. Many of the ingredients — olive oil, saffron, spelt, honey, jams, and vegetables — come directly from the restaurant's own cultivations. Meats, cheeses, and cured meats are sourced from small producers in the immediate vicinity. The result is a table that feels genuinely local without being static.

Starters set the tone: a smoked duck breast carpaccio with caramelized pears, beef tartare with crispy egg and Mugello black truffle, or the classic Coccoli fiorentini with robiola and Culatta di Parma. First courses lean into Tuscan tradition — tagliolini with Mugello black truffle, pappardelle with wild boar ragù from the estate, and a cacio e pepe served theatrically inside its own cheese wheel. Mains follow the same logic: peposo stew of wild boar, pork roll with porcini and a Vermentino cream, or the Florentine staple of mixed deep-fried chicken and rabbit. For those wanting the full Tuscan experience, a Fiorentina steak from the grill is available by the kilogram. Gluten-free, vegetarian, and vegan options are woven throughout.

A Wine List Worth the Recognition

The wine program is where La Sosta del Gusto has earned its most consistent outside recognition. Wine Spectator has honored the list with its Best of Award of Excellence, a distinction that reflects years of careful curation. The list draws heavily from the Casadei family's own wineries — Castello del Trebbio, Casadei, Olianas, and Le Anfore di Elena Casadei — alongside a selection of producers chosen for their shared commitment to environmental sustainability.

A particular point of pride is the amphora wine selection. Wines fermented and aged in terracotta amphorae, a practice with ancient roots, form a distinctive thread through the list — amplifying the character of each terroir and variety in a way that conventional cellaring cannot replicate. From a single-varietal Sangiovese to a Cannonau from Sardinia, these wines give the list a genuine identity rather than a generic regional sweep.

The Setting

The restaurant occupies a medieval building that carries the history of the Pazzi family and Castello del Trebbio with quiet authority. Outdoor seating allows guests to take in the Tuscan landscape that supplies so much of what ends up on the plate. It is the kind of place where the surroundings and the food tell the same story.