The story
La Bucaccia occupies a corner of historic Cortona, inside the 13th-century Palazzo Cattani. The name itself hints at the past – “bucaccia” refers to the steep first stretch of Via Ghibellina, and the cellars of old palaces (le buche) once stored wine and cured meats. The restaurant opened its doors fifteen years ago, but the building's story runs much deeper. Traces of a cistern that collected rainwater for the building's residents are still visible, a quiet reminder of the life that unfolded here centuries ago.
Owner Romano Magi runs the kitchen and dining room with a clear principle: “maintaining a genuine and simple cuisine. You can never go wrong with classic recipes as long as you know how to cook them.” Magi personally sources every ingredient, from ancient-grain flours from Valdichiana and Valdorcia to eggs for handmade pasta. The restaurant follows a strict zero-kilometre philosophy, using only fresh, seasonal products from the Cortona area.
Certified IGP Chianina beef and Cinta Senese pork are cornerstones of the kitchen – served grilled, as tartare, or transformed into hand-sliced salumi like lemon salami, finocchiona, and capocollo. Pasta is made fresh daily: Bringoli in a pecorino wheel, chestnut ravioli, tagliolini with mushrooms, and the house-special Nastrine della Bucaccia.
The dedication to local tradition extends to the cellar. La Bucaccia’s wine list is continuously updated and counts over 500 labels, with a strong preference for Tuscan and Cortona DOC bottles. The sommelier is on hand to pair wines with tasting menus.
La Bucaccia has earned a Michelin Bib Gourmand, awarded for good quality and good value cooking. The Michelin menu – a fixed-price selection of antipastino, primo, secondo, contorno, and dessert – is offered at just €29. The restaurant is also a certified traditional restaurant, one of only six in the Province of Arezzo, and has received the Travellers’ Choice award from TripAdvisor.
For those seeking a genuine taste of Cortona and Tuscan cuisine, La Bucaccia delivers with warmth, depth, and an unwavering respect for the land.
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