In a time in which Arezzo is not growing like other Tuscan cities, its haute cuisine landscape is full of venues that get stronger every year. Like the Tirabusciò in downtown Bibbiena, a few steps from the Casentino forests. And the woods are exactly the main supply source for Alberto Degl’Innocenti, chef and owner of the restaurant.
Whenever possible, he is always willing to support a territorial way of cooking. You have to try the Chianina battuto with anchovies and pickles and the Cetica potatoes tortelli with Casentino grey pork ragu. The pride of the chef, though, is the squab.
messinese, cresciuta nel Varesotto e adottata da Arezzo, è sociologa specializzata in comunicazione enogastronomica
