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The ancient trattoria

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Authentic Flavours

We still bake on charcoal and with a radiant plate cooker. Slower, more uniform cooking, in order to maintain the real taste of the dishes, as much as possible. We fry in peanut oil and we have never used palm oil.

Casprini da Omero, tiramisu
Casprini da Omero, bistecche alla fiorentina

How we work

We run the trattoria in Passo dei Pecorai for over a century. As far as possible, we do everything at home. From appetizers to desserts. We follow the seasons, with fresh and Italian products.