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Gluten-free fresh pasta

Gluten-free fresh pasta, made by us.

Pici, pappardelle, mezze maniche: all our pasta is made in our workshop, a few steps from Porta Romana, with a gluten-free recipe we developed over years of trials.

A plate of gluten-free fresh pasta made in the Trattoria Boboli workshop in Florence

A recipe of our own

Making good gluten-free fresh pasta is hard: it has to hold its bite, stay springy and carry the sauce. Through study and research we developed our own recipe, designed to give the taste and texture of traditional pasta.

Each shape is chosen for its sauce: thick, rough pici for meat sauces; wide, flat pappardelle for ragù; mezze maniche for sauces that need to get inside.

Dishes to try

Pici al peposo is our historic family recipe: fresh pici tossed in the sauce of peposo, beef slow-cooked for hours in Chianti with garlic and black pepper. Pappardelle al sugo di nana brings the traditional Tuscan duck ragù to the table.

From the workshop to the table

The same workshop makes the bread, sandwiches, sauces and desserts for all our restaurants, which are part of the Italian Coeliac Association eating-out programme. At To-Go you can also get fresh pasta to take away. Read about eating gluten free in Florence or see the menu.

Where to eat the fresh pasta

Questions we often get

Where can I eat gluten-free fresh pasta in Florence?

At the Boboli restaurants on Via Romana and Via Ghibellina: all the fresh pasta is gluten free and made in our own workshop.

What are pici?

A Tuscan pasta like very thick, hand-rolled spaghetti. Ours are fresh and gluten free, served with peposo sauce.

Is the pasta made in a gluten-free workshop?

Yes: bread, fresh pasta, sauces and desserts are made in our own workshop, where everything produced is gluten free.

Where shall we sit?

Four restaurants, the whole menu gluten free in each.

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