Join to Tradition

"The new that continues"

Le Caselle restaurant, born in 1970, was founded by Gilberto, the father of Giulio Galgani, the famous artist and owner who decorated the place with some of his works.
The setting consists of a bar and a restaurant with a beautiful lounge with exposed wooden beams. It can accommodate over 300 people with free adjacent parking. In the course of time it has become a meeting point for tourists, professionals and friends but in general for all those in search of authentic flavors of the Tuscan tradition; the oldest, the authentic one of grandparents and parents, which today is not only a culinary experience with a thousand shades of flavors, but also evokes many precious memories far back in time. In fact, the restaurant offers long-serving dishes such as tripe, ribs, chianina pici all by itself to name a few. Fresh pasta and handmade tortelli with the same passion of the past.
Giulio's mother is still an important point of reference for the restaurant, in fact, the source from which it was drawn from our experience and care for many dishes. In the first person he followed the staff and the preparation of the dishes in all the steps enriching them with his experience and interpretation. Thus giving it an inestimable value made of testimony, tradition and history.
In fact, the restaurant has always tried to innovate the spaces and the atmosphere that accompanies the customers experience, rewarding them with having a vast audience and being one of the most sought after stops in the area.
It rises in one of the most typical Tuscan areas, the Val di Chiana, and the kitchen, in which Chinina beef triumphs, can only be positively affected. The local specialties are fresh pasta pappardelle with wild boar sauce which in these parts certainly does not lack with an interesting combination thanks to our wine list for each dish.
The most loyal customers know that this is the realm of the Chianina and Fiorentina steak very tender and first choice meats that can give a unique and unforgettable experience. Giulio's wife, Marina, who has always been passionate about pastry, is another important contribution to the evolution of our culinary art. Do not miss his panna cotta or grandmother's cake: the friability of the pastry or the smooth fluidity of the cream come together in a unique harmony of taste.