Siculì -sicilian food- In Pistoia

06/09/2025: A dip into the 1970s. Tuscan cuisine. Generous and high-quality.

25/08/2025: I had lunch yesterday at the restaurant of this somewhat "old-fashioned" hotel with my husband. I had fond memories of a tasty, very local, and very authentic dinner there, which we'd stumbled upon almost by chance a few years ago. Yesterday's lunch confirmed everything: homemade stuffed pasta—they present it as tortelloni, though they're actually large spinach and ricotta ravioli—full-bodied yet delicate, topped with butter and thyme; fettuccine with porcini mushrooms, perhaps a little thin but delicious and, above all, with fresh porcini mushrooms (for days, elsewhere, always in the Tuscan-Emilian Apennines, we'd been served dishes made with frozen mushrooms...), a fact confirmed by the excellent porcini mushrooms I had for my second course. If there's any criticism to be made here, it's Mother Nature, who recently has been frequently producing boletus edulis in miniature sizes compared to the ones we were used to a few years ago, not to mention the cost of larger "creatures," which would force the restaurateur to charge significantly for a dish featuring them as a primary ingredient. Returning to our lunch experience yesterday, the wild boar my husband chose was also excellent, accompanied by small tiles of fried polenta. We finished with a portion of delicate tiramisu, also made by the kitchen. The food was delicious, but also healthy—and how we realized this a few hours later, having digested it all without any difficulty!—the fair bill and the owner's gracious courtesy made a brighter day on a rainy and stormy day. One final comment: the restrooms, located one floor below the restaurant, were impeccably clean, as were the dining room, table linens, and crockery. Bravo!