Albergo Ristorante Camaldoli Di Tassini, the review: what to eat? How much does it cost and what are the best dishes?
How do you eat at the Albergo Ristorante Camaldoli Di Tassini?
The answer is simple: very well indeed. Because first of all, the cuisine does not deceive you. On the contrary, it overwhelms you with all the rustic and authentic sumptuousness of the Tuscan cuisine of the Apennines.
Do not think of a gourmet or fancy or innovative restaurant, but of a temple of rustic cuisine of northern Tuscany, wedged between the Apennines.
After all, we are in Camaldoli, not in the center of Siena, and not even in Grosseto. And no matter how intense the influence of the forest and the mountains is in the cuisine of the Albergo Ristorante Camaldoli Di Tassini, you feel a certain freshness of execution and the desire to offer dishes from the Casentino area interpreted accurately and originally.
The menu of the Hotel Ristorante Camaldoli Di Tassini
The dishes are fair and precise, and the menu is calibrated both in the offer and in the prices. Being Camaldoli a place of summer holidays for many pilgrims, the proposal also includes hamburgers, Camaldolese crushes, sandwiches, and many solutions that are easy to approach but full of taste.
The ingredients are typical of the Casentinese, including cold cuts, potatoes, mushrooms, especially porcini and sloes, venison and wild boar, lard, and chestnuts.
We will return to chestnuts, especially to talk about desserts, but know that the chestnut ravioli topped with a delicious sausage sauce, chestnuts, rosemary, and cream was incredible.
The gnocchi with pecorino fondue was of poetic goodness; nevertheless, the pappardelle with porcini mushrooms won over everything for its imaginative and spartan flavor.
An exemplary dish of great goodness is the schiacciata with wild boar sausage, potatoes, and fried porcini. It seems the triad of the definitive mountain taste and finding a better and simpler sandwich is impossible. The flavor is savory, peppery, enhanced by the umami of the porcini mushrooms, and attacks your palate with arrogance. Still, the sweetness of the potatoes and a sip of beer rebalance the palate and you wish it would never end.
The main courses are mainly based on meat, with a selection of grilled meat that is excellent for all unrepentant carnivores, perhaps not ideal for vegetarians. The choice is quite broad among many side dishes and first courses with mushrooms and vegetables. But let’s say you won’t find a second dish for vegetarians. Polenta is a valid ally in any case.
Sensational and straightforward cheeses both in taste and in the concentration of flavors. Pecorino to scream, produced by shepherds of the Casentinese, not commercial stuff from suburban Lidl.
And now, let’s talk about the crucial feature of this historic restaurant in Camaldoli: its incredible link with the territory. The beauty of this place is that it is an incubator of ideas and traditions, a hub of Casentino taste. A place where many excellent products (which would remain confined) are enhanced in dishes that are undoubtedly simple, but never banal and above all credible.
Desserts are one more greedy than the other. The tart plays the final with sour cherries served hot with pistachio ice cream, apple pie served hot with cream ice cream, pear cake served hot with dark chocolate, and the chestnut donut served hot with dark chocolate and cream, which beat the first three. The play of textures and contrasts between the sweetness and bitterness of chocolate and chestnuts was fabulous. Perfectly cooked, silky.
The prices are correct. You can feed yourself with a schiacciata for 5-6 euros or eat excellent Tuscan dishes for 9-12 euros, with generous portions and good quality. It is no coincidence that the place is always walled up with people, especially from spring to autumn, a splendid time to visit the Casentino forests and admire the unique foliage.
The place itself is welcoming, clean, and tidy, and the service is fast and courteous, even in moments of pure delirium from the “mid-August, move your ass: the procession is starting!”.
If you can, go there in the summer-September period to eat the fried porcini, they are a bomb.