The history of Cecco goes back over a century. At the beginning of the 1900’s it was already known as a“Fiaschetteria” (a wine shop where locals could fill up their flasks of wine) called “Da Brandina”. It had many customers who would stop on their way to the basket maker and blacksmith, that were just a short walk from the restaurant. In 1913 one of Brandina’s sons Francesco or Cecco as he was known, started giving his mother a hand in the Bottega or shop. The name was changed from “Da Brandina” to “The Widow's Cecco ” - “Cecco della vedova” in memory of the woman’s husband who had died at a young age. Over time the “Fiaschetteria” became a famous trattoria or tavern, thanks to the speciality of the house: tripe and cioncia (veal, cheek, lip, ear etc) created by Palmira, Cecco’s wife.

The cellar boasts different 160 wine labels and 50 spirits.

The speciality dishes of the kitchen are the famous products of “Valdinievole”: freshly pressed oil, peaches, Sorana beans cooked in a flask and on the grill, Risotto with mushrooms from Vellano and Calamecca, Florentine steak, Stone cooked chicken, fried dishes, pork fillet, asparagus, Monte Carlo wine.