Ristorante ‘La Barocciaia’, located in the central Piazza Felice
Cavallotti (formerly Piazza delle Erbe or Vettovaglie), stems from the inspiration of siblings Tommaso and Cristiana Scalsi, who in 2001 decided to refine the art of catering started by their grandfather Giovanni. Da Giovanni was a historic restaurant in Via Ricasoli, which until 1944 nurtured generations of Livorno locals with its delicious sandwiches, extraordinary cold dishes and hearty traditional meals. His fame spread and his green sauce – of which only Tommaso and Cristiana guard the secret recipe – even conquered Marcello Mastroianni, who became a regular customer.
Tommaso and Cristiana were able to combine the family tradition with elements of innovative freshness, resulting in a warm, cosy, friendly atmosphere perfect for a young family. La Barrocciaia is like a big family and guests quickly become its newest members. There is a real humanity in sitting at the tables and stools at the counter, exchanging a few words with your neighbor. Among the guests of the restaurant, you will find families with children, employees of neighboring offices, housewives, bank managers, workers, grandparents who bring their grandchildren to have a snack, immigrants, children, artists and singers and the now regulars and always new patrons, who find themselves there just to consume a glass of wine with friends or to taste the delicious punch.
The La Barrocciaia sandwich represents excellence: it is an art of fresh bread, vegetables purchased daily between market stalls, top quality cold cuts, DOP cheeses, pickles and roast. And of course the green sauce. You can not say I ate a La Barrocciaia sandwich without having at least once smeared it with the mysterious sauce invented more than sixty years ago by grandfather Giovanni along with Signor Balena, the inventor of the homonymous anchovy paste! The cuisine is traditional.
frutti di mare
chickpea soup with squid
linguine with sea urchin
Meat and fish
cacciucco alla livornese (Livorno fish soup)
stockfish and potatoes
baccalà (salted cod) ‘ inno di Garibaldi’
lentils and beans
The cellar is small and consists of thirty labels that turn on the shelves. Particular attention is given to local vineyards with limited production and not big distribution.
Some of these are, for example, Podere Spazzavento, from this year, certified organic, even if their production has always
followed these guidelines, as well as the Fattorie di Fibbiano and Castelvecchio, both from Terricciola (PI), or Fattoria
Castellina, a biodynamic vineyard.