By Catia Giorni
Some restaurants follow trends, while others choose their own path. Cocomerò, in Anghiari, undoubtedly belongs to the latter category. Nestled in the greenery of Campo alla Fiera, one of the most picturesque areas of this Tuscan hill town, the restaurant has built a unique identity over the years: transforming fruit from an occasional ingredient into the guiding thread of an entire culinary experience.
The story began in the late 1990s, when Alessandro Landini—who still runs the restaurant today alongside his wife, Angelica—was inspired by a simple fruit stand on the Adriatic Riviera that sold nothing but fresh fruit. It was a straightforward idea, yet one that instantly evoked summer, lightness, and conviviality. A question soon followed, one that would change everything: why not bring that same spirit to Tuscany?
And so, in 2000, Cocomerò was born. The chosen location was Campo alla Fiera, a setting that was ideal not only for its beauty but also for its climate. During the summer months, the area enjoys cooler temperatures than the valley floor, making it the perfect place to associate refreshment, relaxation, and beautifully served fruit.
At first, Cocomerò was a kiosk dedicated to watermelon, melon, pineapple, and fresh fruit salads. The concept was clear and distinctive, quickly winning over customers. The real turning point, however, came a few years later when Alessandro and Angelica rediscovered an old family recipe notebook. Within its pages they found a traditional rural cuisine in which fruit was naturally incorporated into savoury dishes. There was raisin bread prepared for Vin Santo and seasoned simply, duck with plums, and chicken with apricots, among many other recipes. This forgotten culinary heritage became the inspiration for an entirely new project.
What makes Cocomerò unique is its consistency. In many restaurants, fruit appears in a starter or dessert. Here, it runs through the entire menu. Appetisers, pasta dishes, main courses, pizzas, and desserts are all designed around the idea of enhancing fruit in ever-changing ways. It is neither a gastronomic provocation nor a vegetarian or health-focused concept. Rather, it is a continuous search for balance, flavour, and originality.
“The customers who give me the greatest satisfaction are those who arrive with doubts,” Alessandro says. “They may believe fruit works in a dessert, but not throughout an entire dinner.” That is precisely where the magic of Cocomerò happens. Surprise turns into curiosity, and curiosity into conviction. Many guests who arrive sceptical end up returning with friends and family, eager to share the same unexpected discovery.
We had the pleasure of dining there ourselves, beginning with the “Cocomerò” appetiser—a true celebration of flavours and colours. Alongside the classic pairing of prosciutto and melon were a variety of delicious creations, including grilled pears with pecorino cheese, honey and fruit preserve, as well as chicken meatballs served with mango sauce. Then came the bruschette, among which the grape version has become something of an institution.
Among the restaurant’s signature dishes, the result of Alessandro and Angelica’s ongoing culinary experimentation, stands the famous mango carbonara—perhaps the dish that best represents the spirit of Cocomerò. The fruit is transformed into a silky cream that mirrors the colour and texture of the traditional egg-based sauce, creating a surprisingly harmonious combination with pancetta, black pepper, and pecorino cheese.
Equally iconic is the beef carpaccio with strawberries, balsamic vinegar, and flakes of Grana Padano cheese, where the fruit enhances the meat rather than overpowering it. Among the newest creations is an appetiser called “Silvia,” which perfectly illustrates the restaurant’s meticulous attention to detail.
The dish begins with a carefully selected multigrain bread sourced from a local bakery. Not just any bread will do: crunch, flavour, and texture all contribute to the final result. The toasted bread is topped with avocado, salmon, and a poached egg. What makes the dish special is not simply the ingredients themselves, but the thoughtful process behind them. Every element is chosen to create a precise balance.
Behind each plate lies a considerable amount of work. Fruit is a living ingredient, constantly changing in flavour, texture, and ripeness. For this reason, ingredient selection is entrusted directly to Angelica, the restaurant’s chef, who personally oversees the sourcing of every product. Presentation also plays a fundamental role. Colours, shapes, and contrasts are not merely decorative details; they are an integral part of the experience, just as important as taste itself.
The same philosophy extends to the pizzas, another defining feature of Cocomerò. Fruit pairings are carefully studied to create harmony and highlight every ingredient. Examples include pizza topped with sausage and grapes, as well as versions featuring fresh pineapple—far removed from the clichés often associated with such combinations.
Yet Cocomerò is more than just a restaurant. It is also a place to stop for an aperitivo, enjoy a summer evening after dinner, or spend time with friends. Alongside the kitchen, guests can enjoy cocktails, homemade yogurt, artisan ice cream, fruit salads, and, of course, the large bowls of fresh fruit that still embody the restaurant’s original spirit.
One of the most appreciated recent additions is a weekly evening dedicated to premium meats, launching every Friday from mid-June. Developed in collaboration with Macelleria Chimenti, the menu features Florentine steaks, sliced beef, and tartare paired with fruit-based mousses and preparations designed to enhance both elements.
Speaking with Alessandro, it quickly becomes clear that the true secret of Cocomerò lies not only in its recipes. It is the ability to transform a simple, everyday ingredient into a clear, recognisable, and coherent identity.
At a time when many restaurants tend to resemble one another, Cocomerò has chosen to be different. And perhaps that is its most valuable quality: offering something that goes beyond satisfying the palate and lingers in the memory. A genuine experience, because here fruit does not accompany the journey—it is the journey itself.
Info: Cocomerò, Via del Campo alla Fiera 27, Anghiari (AR) / Tel. +39 0575 788151
Open every day: Monday–Saturday from 7:00 pm – Sunday from 4:00 pm / www.cocomerò.it