La Tagliatella was founded back in 1932 by the first of four generations that have succeeded each other in running the (fittingly) family business. It began as a sort of “greasy spoon” of the day, a place where you could drink the ‘quartino” house wine at the bar and eat two or three hot dishes. The place’s evolution recalls the history of Italian food service in general, as it moved from an osteria to a trattoria and then a restaurant. All this would never have occurred without the founders: Judith, her husband ‘Culina,’ and Caterina.
Since 1961, the restaurant has been in its current location in Viale Giotto, and since 1990 the kitchen management has been entrusted to the expert hands of Cristina Raffaelli, while the dining area has been overseen by her son Cristiano Cini. Cristina, the chef, is innovative but remains staunchly loyal to her roots and to regional traditions, never forgetting what she learned from her mother, Piera, and father, Gino. Following their traditions means sticking strictly to homemade pasta (with the rolling pin to prove it!) and careful selection of natural, raw ingredients provided by the surrounding area. Cristina has an innate passion for desserts, which will be the perfect way to end your visit to this place. With regard to the dining area, Cristiano has been doing this job for 19 years, despite the fact that he’s not even 38. He has also had numerous international experiences, even if brief, getting a taste of local excellence around the world. But his passion is wine, and he has the résumé to prove it: he is an AIS sommelier, a highly prestigious designation; a three-time runner-up and onetime Tuscan Champion, Best Italian Sommelier using the Sangiovese grape, and much more. Needless to say, the wine list is like his ‘baby’ and talking with him about wine will surely keep you entertained.
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