History

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This year, BocconDiVino marks its 33rd anniversary!

The story of this restaurant began in 1992, born from the love of Mario and Vanna Fiorani for the authentic flavors of this generous Tuscan land. They were supported in this bold life choice by two of their three daughters, Marina and Alessandra, who—while still very young—started working by their side, turning a dream into a solid reality over time. Today, it’s one of the must-stops when visiting Tuscany!

Vanna Tozzi was born in Montalcino and, a young woman of strong character, soon moved to Milan for work. There she married Mario Fiorani, and together they had three daughters: Valeria, Marina, and Alessandra.

In 1988 the family decided to return to Montalcino, to Vanna’s family home, and in 1992 they chose to open a simple pizzeria and spaghetti house in the old cellars of the farmstead.

It was a courageous choice—perhaps even a little rash, given they had no experience in the sector—but day by day they began to shape the business.

Thirty-three years have passed since then, and the results are a great source of pride for the Fiorani family.

Over the years, Boccon DiVino has undergone significant transformations, becoming what it is today. Many years of sacrifice, always with a single goal: to keep improving and to make the experience at our table truly unique for our guests.

The Family

Vanna e Mario. Marina e Alessandra

Vanna, born in Montalcino, passed down her hometown’s culinary traditions to her daughters with wisdom.
Mario, a Milan native and lifelong lover of good food, loved rediscovering old Tuscan recipes—making them his own. Often forgotten, thanks to his passion they became BocconDiVino’s signature dishes.
For years the family worked side by side, making BocconDiVino a destination for food lovers from Italy and abroad.

Boccone and Its Magical Nooks

The Handover

Since 1997, the kitchen has been guided by Alessandra’s creativity; she has made her own the secrets behind dishes like the Antico Peposo and the Carabaccia—recipes Mario had jealously guarded for years...

Hospitality

Our Staff

Welcoming our guests is entrusted to Marina’s professionalism and kindness, and she can always count on the invaluable help of Antonio (Alessandra’s husband), Rosaria Ricci, and Gentjan Kaci. You’ll often find our children among the tables as well, supporting us in this great adventure.

We speak English, French, and Spanish! This lets us welcome international guests in the best possible way and make them feel truly at home.

Gli Spaghettoni Trafilati al Bronzo Senatore Cappelli "Castello Banfi" con Crema di Carote e Liquirizia, Mandorle, Pomodorini e Salsa all'Aglio Nero*

Artisanal Spaghetti with Carrots & Liquerice Sauce,Almonds, Cherry Tomato,Black Garlic Sauce *

Gli Gnocchi di Mario con Formaggi Italiani e Tartufo Scorzone, Polvere d'Olio e Sfere al Tartufo *

Handmade Gnocchi with Italian Cheeses Sauce and Black Truffle and Its Spheres *

I Bottoni al Cinghiale Maremmano, Crema di Castagne, Pancetta Croccante , Ricotta Stagionata

HandMade Ravioli Stuffed with Wildboard, Chestnut Cream, Crispy Bacon, Seasoned Ricotta

Le Pappardelle alla Carbonara a Modo Mio, Gamberi Viola di Mazara del Vallo, Rigatino Croccante, Granella di Caffè 100% Arabica, Polvere di Gamberi **

Pappardelle alla Carbonara with Prowns and Crispy Bacon, Parmisan and 100% Arabica Coffee Powder **

Per realizzare i nostri piatti usiamo esclusivamente olio EVO Frantoio Franci, Montenero ( GR)

To make our dishes we use exclusively EVO oil Frantoio Franci, Montenero (GR)

Le Uova che utilizziamo per la nostra Pasta Fresca e per i Nostri Dolci sono Biologiche e provengono dall'Allevamento di Elia Nicoletti, San Casciano dei Bagni (SI)

The Eggs we use for our Fresh Pasta and for our Desserts are Organic and come from the Elia Nicoletti Farm, San Casciano dei Bagni (SI)