By Rosina Fracassini
In the heart of Greve in Chianti, nestled among the rolling hills that define the Tuscan landscape, lies a place that tells more than just a simple story: Gallo Nero, a restaurant that has transformed its humble past into a true icon of traditional Tuscan cuisine. A journey that began in 1984 when two young people, out of work, decided to take over a local club whose premises, between the late 1800s and early 1900s, were used as a carriage house.
Over the years, the entrepreneurship and determination of Saro and Lucia have turned it into a benchmark for Chianti’s dining scene. Since then, Gallo Nero has seen not only its name grow and thrive but also its philosophy—rooted in tradition, passion, and meticulous attention to detail.
At the time, the building housing the club was almost an empty shell, lacking the foundations needed to support a real business. But when Saro and Lucia—two young individuals whose professional paths had been unexpectedly interrupted—took the fate of Gallo Nero into their hands, they could not have imagined that this step would lead to one of the most fascinating success stories in Chianti. It was not just an entrepreneurial challenge but a true life gamble: Saro, who had suffered a severe workplace injury, and Lucia, a former employee at a photography studio, did not let initial difficulties stop them. Without a refrigerator, without experience in the sector, but with unwavering determination, they began making pizzas only on weekends for a few customers. However, the tourist season brought a wave of change: daily pizza requests increased, and with the support of Lucia’s mother, Duilia, who became the heart of the kitchen, the establishment began to expand and carve out its place in Chianti’s restaurant scene.
In 2000, Gallo Nero got a makeover: a complete renovation of the venue and the acquisition of the adjacent property, a former pharmacy, marked the beginning of a new era. But it was in 2009 that a true revolution took place: the restaurant underwent a major transformation, not only in appearance but also in its gastronomic approach. It was no longer just about pizza but about a revisited Tuscan cuisine, honoring tradition while reinventing it. The introduction of the grill, an art that since 2009 has become the restaurant’s signature, along with a careful selection of raw materials, took Gallo Nero to a new level of excellence.
The grill is, in fact, one of the pillars of Gallo Nero’s cuisine, offering not only the famous Florentine steak but also specialties such as young rooster, sliced beef, and tenderloin, all uniquely seasoned and prepared with the meticulous attention to detail that characterizes every dish. The meat, selected from local butchers and cooked over oak wood, releases an unmistakable flavor that enhances the authenticity of Chianti. For pasta lovers, the restaurant offers handmade fresh pasta, both stuffed and long varieties, featuring unique and innovative fillings that reinterpret local traditions.
Examples of dishes that fully express Gallo Nero’s philosophy and the complexity of its recipes include ribollita-filled ravioli with cannellini bean cream, tomato coulis, and crispy black cabbage; pappa al pomodoro-filled ravioli with Parmesan cream and basil powder; and green ravioli filled with rosticciana, served with potato cream and aromatic bread crumble.
Other highlights include beef tenderloin with zucchini cream, pomegranate, and crispy bread chips, as well as sirloin with potato mille-feuille, rum demi-glace, and green pepper—a perfect fusion of past and present.
Over the years, Gallo Nero has grown into a true “home” for the family. Today, Lucia and her daughter Lisa are the undeniable leading figures in both the dining room and kitchen, sharing their passion for great food with everyone who steps into the restaurant. Lisa, who started working at Gallo Nero at just 16 years old, became a sommelier, offering tourists from around the world a complete culinary experience. Her expertise in local labels is invaluable, as is the restaurant’s carefully curated wine selection, which now primarily features Chianti wines, while still including a few external labels to complement the offering. Lisa’s brother, Francesco, contributed to the family restaurant for several years before pursuing other professional paths.
With the addition of chef Davide Boidi, Gallo Nero has solidified its reputation, focusing on a cuisine that is a pure expression of the territory, made with fresh, high-quality ingredients.
More than just a restaurant, Gallo Nero is a story of resilience, passion, and family—one intertwined with those who believed in a dream. A dream that, 40 years later, continues to inspire and win over those seeking a taste of authenticity in the heart of Tuscany.
Under the leadership of three extraordinary women, Gallo Nero is not only a symbol of fine Tuscan dining but also a testament to how tradition can evolve without ever betraying itself.
DID YOU KNOW?
Gallo Nero is set to revive a long-paused project: “Greve Cooking School by Gallo Nero”. Although cooking classes were already a reality about twenty years ago, the restaurant is now bringing back this tradition, which had been put on hold for a joyful reason: the birth of Lisa’s daughters. This marks a new opportunity to learn the art of preparing typical Tuscan dishes. Each week, for three days, participants will have the chance to try their hand at making fresh pasta, focaccia, leavened doughs, main courses, and traditional desserts. At the end of each lesson, a convivial dinner featuring the prepared dishes will conclude the day. The courses will be held on Mondays, Wednesdays, and Fridays from 3:30 PM to 6:30 PM, followed by dinner. A gastronomic experience that Gallo Nero has brought to Greve, establishing itself as a pioneer in this initiative.
Lucia was the first to introduce wine tasting by the glass over 30 years ago in Greve in Chianti. A pioneering initiative that allowed everyone to explore the flavors of the territory in a new way, paving the way for a now widely adopted practice.
CHEF’S BIOGRAPHY:
Davide Boidi: Born in 1990 in Arenzano, in the province of Genoa, he graduated in 2009 from the A. Migliorini Hospitality Institute in Finale Ligure. His career began in 2004, working in various local restaurants. Over time, he grew professionally, eventually becoming a sous chef at a seafood restaurant. In 2012, he moved to Tuscany, working at Villa Bordoni, further honing his skills through additional culinary courses. In 2024, he joined Gallo Nero as head chef, focusing on regional cuisine and the promotion of local ingredients. In 2025, in agreement with the restaurant’s management, he brought his experience to a new project: the cooking school, set to launch in April.
Info: Ristorante Gallo Nero, Via Cesare Battisti 9, Greve in Chianti (Fi) / Tel. 055 853734 / www.enoristorantegallonero.it