Ristorante Aquavitae Arezzo

Perched on the historic stones of Piazza Grande, Ristorante Aquavitae offers a sophisticated thesis on contemporary Tuscan cuisine. Chef Fabrizio Ferruzzi emphasizes a philosophy of ingredient-led precision, where traditional foundations are elevated through refined technique. The aroma of earthy woodland floor precedes the arrival of the signature beef tagliata, generously crowned with shaved truffle and enriched by the silky, saline depth of lardo. Texture plays a pivotal role in the hand-rolled ravioli all’amatriciana rivisitata, where the delicate lamination of fresh pasta meets the assertive crunch of cured guanciale. For a deeper exploration of local proteins, the braised veal cheeks are slow-cooked until they achieve a melting, gelatinous tenderness, served alongside a vibrant reduction. The experience concludes with a technical reimagining of the classic cantuccio and vin santo, transforming rustic staples into a balanced, modern dessert.