Da Mauro boasts a gastronomic tradition based on typical products of the Lunigiana.
 
Noted as a trattoria in the ’50s, it has always been managed by the Biondi family.
 
Grandmother Rina began the business, followed by her son Mauro, and currently the management is entrusted to Roberto and his family, with his son Maicol, the main chef.
 
The cuisine is typical of the Lunigiana. In addition to the special mushrooms from the area, cooked in every way imaginable (fried; in ‘cartoccio,’ a certain type of parcel; al ‘funghetto,’ a traditional Ligurian mode of preparation; and grilled caps), grilled meats, pasta, bread and foccaccia made in-house.
 
You can taste: mixed appetizers with our own cold cuts and sgabei, a traditional fried bread from the Lunigiana; vegetable or potato and leek pies, mushroom salads (the ones with ovules are particularly delicious, when available), Chianina meat carpaccio.
 
The first courses are definitely one of the chef’s main strengths: in addition to traditional testaroli with pesto, you’ll find mushroom soups, chestnut ravioli with caramelized pears, pappardelle with game sauce, risotto with pigeon, wild goose or the very particular black risotto with blueberries.
 
 
 
For the main courses, the great wood grill in the dining area is always on for cooking Florentine steaks, our chicken and local lamb.
 
The cheeses are top-grade and the desserts, obviously, are from family recipes.
 
Last but not least, there is an incredible wine list, with more than 150 local, national and international labels, overseen by a professional Sommelier in our dining room.
 
The lunch area is large and well-kept, and in winter it’s warm and cosy. It’s also ideal for banquets and ceremonies, work meetings and happy gatherings.