This is not some dark secluded place; everybody knows everybody else’s face at Ristorante Filippo in Pietrasanta! But it is off the tourist track and mostly locals hang out with their friend and chef because the mantra of this man is true conviviality.
Filipppo just renovated his small but welcoming locale and the design is just another component of his desire to make something traditional, that reminds him of his grandfather Ilio, evolve with the modern touch of his amazing staff.
To begin with, all the ingredients Filippo uses in his kitchen come from the local area and you can taste the difference.
I had a radicchio salad with shaved parmesan cheese and balsamic dressing which was unlike most of the salads I have had with these same ingredients.
The crunchiness of the radicchio was superb and the balsamic dressing was just one step above heaven!
I always ask for Filippo’s mini veal meatballs with lemon zest but they were not on the menu that day so I chose the spaghetti with shrimp and tomatoes.This dish truly gives meaning to the expression “chilometro zero” or “just around the corner” because this is where both the tomatoes and the scampi come from.
You could taste the freshness in every bite and all those shrimp seemed to be a topping for some birthday cake!
If you are still hungry, you do not need to even refer to the menu; have their unbelievable Roastbeef di Chianina. Chianina beef is the most famous in Italy and Filippo does it justice by serving it thinly in its own juices so you get the full flavor of the beef.
Have this dish with Filippo’s Vermentino, a dry and slightly fruity wine from the area; it’s such a complement to his food.
I am not a lover of the famous “cantucci” (originally made in Prato in 1779 by Amadio Baldanzi) but you cannot leave Filippo’s without trying their cantucci; a great finish to a memorable meal.
Visit Ristorante Filippo and tell them Request Italy referred you!
Via Stagio Stagi,22