Ristorante Enoteca Del Duca

Altro, Pesce, Vegetariano

Via di Castello, 2
56048 - PI

0588 81510

In the centre of Volterra, a step away from Piazza dei Priori, between the Palazzo Inghirami (1200) and an old quarry (that mined the stone used to build the houses and city palazzos) is Ristorante Enoteca Del Duca, founded in 2001 in a building that dates back to the sixteenth century.

In the wine cellar, once a storeroom for carriages, you can taste over 600 labels of wine, preserved in a charmingly ancient cave that’s been cut out of the sandy soil and Volterra stone. Between the bottles, cold cuts and inevitable cobwebs is a small table for two lucky people. The dining room, formerly a stable, harks back to ancient times with elegant furnishings and soft lighting and an exposed stone and brick floor. At the back, under the Etruscan Acropolis, is a terrace surrounded by the greenery of the ancient stone quarry, which is nice in the day, striking at night, and creates an enveloping atmosphere to accompany guests’ evenings.

The food is creative, linked to local products and prepared by chef patron Genuino Del Duca with brilliant imagination and taste. Among the specialties: wild boar liver pate on caramelized apple and calvados, Coiano melucce sorbet, ricotta and truffle pie, ravioli with fresh tomato cream, basil emulsion, parmesan cheese shavings and chives, ribollita (Tuscan vegetable soup) with pigeon and Volterra truffles (a Buon Ricordo dish), leg of deboned rabbit stuffed with herbs and lamb fillet, beef fillet with Chianti and port with toasted almonds and blanched vegetables with honey. Special desserts, such as the triple chocolate terrine with orange caramel and the cantucci semifreddo (ice cream parfait) with a vin santo reduction. There are also delicious Cinta Senese cold cuts and local pecorino.


Prosciutto di cinghiale con fonduta di formaggi toscani piccanti
Tortino di verdure all’olio toscano e controfiletto alle erbe aromatiche
Sformatino di ricotta al tartufo volterrano
Patè di fegato con ristretto di Vin Santo
Terrina di piccione con emulsione di olio, aceto balsamico e peperoncino
Sfoglie di pecorini tipici su julienne di verdure
Terrina di fois gras con fichi secchi e caramello d’arancio

First courses

Ricotta and spinach gnocchi with Volterra tuffle
Crepes stuffed with smoked ricotta on pureed potatoes and saffron
Lentil cream with fried potatoes, a raw egg and truffles
Ribollita dell’Impruneta (Tuscan vegetable soup)
Pappardelle del cacciatore (pappardelle with game)
Risotto with garden vegetables (minimum two people)
Egg lasagnette with seasonal mushrooms
Potato gnocchi with a pesto of celery, almonds and pine nuts
Tagliolini with truffled carbonara

Meat and fish

Dove browned in the oven on a nest of herbs
Wild boar casserole with juniper and bay leaves with local olives (Buon Ricordo dish)
Tagliata (sliced platter) of stuffed pigeon breast with mashed potatoes and chives
Sirloin of lamb with lardo di Colonnata, raisins, toasted pine nuts and spinach
Boneless leg of rabbit in Vernaccia wine with olives and Salina capers
Roast suckling pig with grilled cannellini beans
Chianina beef fillet in a Chianti and Port cream with baked vegetables
Fillet of Chianina with Volterra truffle
Pork tenderloin with lardo, fresh tomato and tarragon
Grilled Florentine-style Chianina beef steak

Side dishes



Sfoglia calda con crema pasticcera e passato di frutta
Semifreddo agli amaretti
Soufflé al cioccolato
Crème brûlée alla vaniglia e arancio
Semifreddo ai cantuccini con ristretto di Vin Santo
Terrina ai tre cioccolati con caramello d’arancio
Semifreddo al torrone con caramello d’arancio
Crema di zabaione al Passito di Pantelleria
Mousse di cioccolato con cialda croccante e caramello al mou
I nostri sorbetti


More than 600 wine labels

Via di Castello, 2 ,
0588 81510
0588 81510
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