Welcome to Trattorian. A tuscan paradise, in the heart of the city..Here rules the art of craftwork. We do everything by hand with daily fresh produce-exactly the way it should be!
“In Milan and Rome i have cooked alongside with the greatest chefs. I learnt the art of risotto in Firenze.”
Our produce is always of highest quality. We hand-pick our fish, just like the mothers at the market. We inspect and turn on every fruit and vegetable. We are picky when choosing wines and spirits.
The simple is no luxury, but at Trattorian its unique. We make it simple,but never too simple. Welcome to our Tuscan farm.
We are “Cucina Casalinga”- Italian culinary art that embraces and sets the tone on the heart of rustic cooking that is sprung from generations of italian tradition.That is how we think of our gastronomy. The produce and craftwork in harmony.
The shifting climate from the alps in the north,to the sicilian heat from the south,means varying harvests, with Europes largest rice-paddies located at the Po-plateau in the north, applefarms in the alps, and the worlds largest olive-groves in Apulia.
That also means that Italy has a big diversity of grapes and a wonderful range of delicate wines. The italians love to get their produce straight from the markets and the quaint little shops. Maybe that is the reason why this country touches the inner parts of the human. Diversity at its best!
That is what Trattorian is. We have small manufacturers. Small suppliers-that all share the passion for their produce.
“I have made wine in the rolling landscape outside of Firenze and perugia.Olive oil in Montalcino and picked truffles in Alba.” "
During the 25 years that i have been commuting between Stockholm and the countryside in Tuscany, i have been working alongside with the charming ladies, learnt the virtues of the risotto, the secrets of the pasta, and been schooled in the italian kitchens simplified view on modest cooking.
Our kitchen is rustic, elegant, but at the same time simple. Our produce is always of the highest quality. We hand-pick our fish, just like the mothers at the market. We inspect and turn on every fruit and vegetable. We are picky when choosing wines and spirits.The simple is no luxury, but at Trattorian its unique. We make it simple,but never too simple. Welcome to my tuscan farmhouse! Peter with friends!
“In Tuscany i have worked alongside with the ladies from the rural countryside”.
Our lovely wood oven. We make pizzas countrystyle. Our recipe for pizza is a well kept secret, from the deepest quarters of Napels. Places where only the invited go. The recipe is kept in our safe.
Our recipe for pizza dough is almost as secret as the recipe for Coca Cola. It has a minimum amount of yeast. It sits for atleast 2 days. We use sourdough to start with..No, im not telling you anymore! Just come and enjoy the best pizzas in town. I promise, they are delicious!
“Did you know that the finest balsamico is fermented for more than a 100 years!”
Dinner is bigger than God. Italy is a young nation (1861), in an old country, with a unique diversity of local traditions. Most of the time dinner is finished off with some fresh fruit or a small piece of cake. More importantly is a strong coffee and a nimble grappa. When the italians create desserts it is always a success. Tiramisu, Pannacotta, Gelato, you name it..
We have chosen to focus on the most classic desserts.
Our italian heart. To go to a restaurant is almost like travelling. Before your visit you can plan your dinner. Enjoy your reading!
Did you know that we have been training hard with Thierry Graffagnino. He is a triple worldchampion in pizza baking. He is unbeaten. Nowadays he travels around the world and educates. We spent a month with him this summer. Whatever you do, do not miss our pizzas
For groups bigger than 10 people. We have chosen our favourite dishes! Enjoy your reading!
The bread is everything in Tuscany.You dip it in your food. You mix it with olive oil, salt and herbs. Bread&wine ! Almost a religious experience. A meal without bread is a poor gathering. Always have bread nearby.
Put the bread on small plates. Top if off with sea salt and dried oregano. Slowly heat up virgin olive oil to 35 degrees. Poor it over the hot buns and garnish with olives or sun dried tomatoes. Eat.
– We arent really a group, we are enthusiasts in food, wine and hostelry.
17.00 - 22.30
17.00 - 23.00
17.00 - 01.00
17.00 - 01.00
17.00 - 01.00
17.00 - 01.00
Norr Mälarstrand, kajplats 464
112 20 Stockholm