After the success achieved by Osteria Cocotrippone, with the management started in 2006, Filippo Baldini, along with his entire staff, composed of his father Vinicio, his mother Liliana and Amedeo, “indispensable” collaborator, finally moved just 100 meters far from the old seat, in a large but at the same time cozy environment in classic Tuscan style.
Informal and friendly atmosphere, where you can enjoy the real cuisine of Florence with the “gem” of the truffle.
Trattoria “Da i’ Coco Filippo” renews itself continuously in order to propose culinary novelties for the delight of the most refined palates, offering a cuisine that follows the seasonal trend with raw materials of the highest quality.
The truffle–based dishes are the specialties that characterize us and truffle is offered throughout the year depending on what the season offers. In winter, dishes of wild boar, hare, venison, quail, wood pigeons, pheasants and more game types alternate.
By us, to you a sumptuous wine list of very high level with the most sought after vintages.
Delicious are our game specialities: Pappardelle with wild boar, risotto with pigeons and Vin Santo, Caramelle with wild duck ...
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And if you are not convinced yet, take a look at our menu!
Filippo began his business as he was very young, already during the school period, trying to learn the various techniques in the various city restaurants such as La Maremma, Il Barroccio and the Grand Hotel Vallombrosa, but it was at La Panacea del Bartolini where he gave his best of working side by side with two chefs of the highest level: Andrea Alimenti and Fransis Schasher (known as the first awarded chef at Enoteca Pinchiorri).
Since 1997 he was offered the management of the kitchen of the restaurant, which in the meantime had earned numerous awards, such as the all–important Michelin star. The adventure lasted until the end of 1999 when he decided to lead the kitchen of Divinus in San Frediano, but in 2002 he became a restaurateur with the management of the I’Polpa restaurant in Fiesole, until 2006, when he can be defined fully accomplished leading with achievement Osteria Cocotrippone, that launched him in the high–quality Florentine cuisine.
