Set up forty five years ago with the simple idea of offering food by proposing traditional Tuscan dishes in a marvellous villa overlooking Florence. Lo Strettoio gets its name from the imposing oil press which has pride of place in the dining room. The arched ceilings, the stone walls and the masonry which is two metres thick offers the perfect place to enjoy our jealously guarded local produce and where it is cool in summer and warm in winter. In our restaurant we have two dining rooms, one large and the other small and still has the feeding trough for the cows that turned the heavy grinding machines now used as a private room as well as a treasured place for my husband, an expert sommelier, who stores his precious collection of grappa here. From the terrace garden you can enjoy an unforgettable view of the city.
Elisabetta Piazzesi (co–owner with her husband Pedro Di Vito), is chef at Lo Strettoio and author of a number of cookery books.
