You have a better idea about the origin of the piatti del giorno if you look left as you enter the restaurant: the adjacent macelleria came first. A butcher opened his shop here many years ago. The present-day chef/owner of Il Ciancino is his great-grandson, a third-generation butcher, guaranteeing the top quality of all Il Ciancino’s meat dishes. As you walk in the door, hand-painted mural on the entry wall welcomes you to this Tuscan osteria (“inn”): “Benvenuti al Ciancino dove si mangia bene e si beve il bon vino” (“Welcome to il Ciancino, where you eat well and drink good wine”) is the inscription, surrounded by bunches of grapes.
In the Lucca area, “il ciancino” was a light meal – a hearty soup or bread, cheese and prosciutto, for example – enjoyed with the house wine. This ciancino has the same spirit of simplicity, good hearty fare.
Service is rapid and the menu is simple, straightforward. Any wait is short – and worth it.
Five or six young waitresses agiley dodge each other as they zip between tables and the swinging doors of the kitchen, dishes piled up and down their arms, wrist-to-above -the -elbow, delivering tortellini in broth, lasagne, gnocchi, huge Florentine steaks and stews to diners.
Still today family is behind the success of Il Ciancino. Andrea’s wife takes part, too: Francesca works at the bar near the glass case of sweets, pouring the coffees, aperitivi, and digestivi with one hand and tallying up the bills with the other.
Around her, young servers scurried amidst the tables, up and down a couple stairs, in and out of the swinging door leading to the kitchen. As soon as your order is in, a caraffe of the house red or the house white joins a basket of bread on the table. Server Silvia was at the huge steel cisterns which hold three local wines: using a hose attached to the cistern spigot, she was filling up pitchers with the local red wine. Prices of the wines – which are also sold by the liter for home use – fit any pocket: 1.8 E a liter for vino rosso tavola, 1.6 for vino bianco and the price jumps a bit for the rosso tavolo superiore: a whopping 2. 8 Euro a liter..!Andrea came out of the swinging kitchen doors, using his elbows to push them open: in his hands, he balanced a sheet of brown butcher paper holding a huge raw bistecca alla fiorentina (T-bone steak) to show to a diner: “the customer has to see it before it’s grilled”. At a table near ours, one of the servers, Silvia, showed massive bistecche to a group of four older men, advising two steaks for them, not one. She was right.
On the tables, the silverware flanks the menus: laminated plastic cards listing the full array of Ciancino goodness, though not all dishes are served each day. Black magic marker rings the dishes offered.
I wanted to try the pasta calabrese (with beef, olives, hot red pepper) but like the picciante, “tutto esaurito.” I opted for the tasty rosticciana in umido (ribs in spicy tomato sauce with local black olives) while Pino and friends made good work of the boiled meats special: beef and tongue served with pickled red onions and a caper/ancovy sauce on the side. Desserts enticed as much as the main courses: zabaione semifreddo, profiteroles, fruit tarts, to name a few.
At Osteria Il Ciancino, Andrea, Laura, Francesca and their staff live up to their slogan: “From mother to daughter…from daughter to son, until you can top tradition and reach the apex of culinary traditions.”
Click here to read about another great eating place, in the tradition of simplicity.