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.

I Bottoni al Cacao ripieno di Cinghiale Maremmano e Ricotta di Mandorle, Crema di Zucca al Rosmarino e Spuma di Burrata

Cocoa Handmade Ravioli Filled with Maremma Wild Boar and Almond Ricotta, Pumpkin Cream with Rosemary and Burrata Foam

Il Tortello UniversAle al Parmigiano 36 Mesi Vacche Rosse in Brodo Ristretto di Verdure Affumicate con Crema di Acciughe del Cantabrico e Gel di Cipolla *

Tortello UniversAle, Hand Made Tortelli filled with Parmisan 36 months, Cream of Anchovies, Onion Gel and Reduction of Smoked Vegetables *

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

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

I Tagliatini al Tartufo Bianco delle Crete Senesi

Handmade "Tagliatini" with Fresh Whiter Truffle from Crete Senesi

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)

I Bottoni al Cacao ripieno di Cinghiale Maremmano e Ricotta di Mandorle, Crema di Zucca al Rosmarino e Spuma di Burrata

Cocoa Handmade Ravioli Filled with Maremma Wild Boar and Almond Ricotta, Pumpkin Cream with Rosemary and Burrata Foam

Il Tortello UniversAle al Parmigiano 36 Mesi Vacche Rosse in Brodo Ristretto di Verdure Affumicate con Crema di Acciughe del Cantabrico e Gel di Cipolla *

Tortello UniversAle, Hand Made Tortelli filled with Parmisan 36 months, Cream of Anchovies, Onion Gel and Reduction of Smoked Vegetables *

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

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

I Tagliatini al Tartufo Bianco delle Crete Senesi

Handmade "Tagliatini" with Fresh Whiter Truffle from Crete Senesi

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)

La Cipolla in Cinque Modi

Onion in Five Ways

L'Antico Peposo alla Brunelleschi del Fiorani con il Cece Piccino delle Crete Senesi, Crema di Cannellini e Olio di Rosmarino *

Beef Stewed in Black Pepper and Brunello Wine, Organic Chickpea and Cannellini Beans Cream, Rosemary Oil*

Il Filetto di Maiale Toscano CBT alle Erbe Mediterranee, Laccato con Burro all'Aglione Fermentato nel Miele di Montalcino con Giardiniera di Verdure in Agrodolce

Tuscan Pork Fillet CBT with Mediterranean Herbs, Lacquered with Garlic Butter Fermented in Montalcino Honey with Sweet and Sour Pickled Vegetables

La Battuta di Maremmana e il Tuorlo Bio in Tre consistenze: Croccante, Candito e in Crema, Crema di Anacardi e Capperi di Capraia ,Fonduta di Pecorino*

Tuscan Beef Tartare and Organic Egg Yolk in Three Textures: Crunchy, Candied and Creamy, Cashew Cream, Capers, Pecorino Cheese Fondue

Gentile Clientela Vi Informiamo che le nostre preparazioni possono subire un abbattimento rapido all'origine, secondo le procedure di autocontrollo ai sensi del reg. CE 852/04 *

Dear Customers, We inform you that our preparations can undergo rapid cooling at the source, according to the self-control procedures pursuant to EC regulation 852/04 *

Alcuni Prodotti se non reperibili freschi sono acquistati abbattuti all'origine **

Some products, if not available fresh, are purchased immediately after being slaughtered **