The Trattoria was opened in the early 1950s by Alvaro Innocenti, son of Cecco, known as Fagiolino or runner bean in English because he was tall and lean.

Luigi Innocenti the proprietor tells us:

“In the kitchen, everything matters, even the smallest details: Taking care of the smallest thing makes a good dish an excellent dish.
You have to be convinced of one thing, the products you use should be those you find at the market and those which are in season.
I only use fresh meat which is supplied every week: Local butchers supply game to make the first courses, accompaniments to the polenta, and to enrich the roast dishes and stews. The cold cuts and sausages come from the Garfagnana...

The cheeses made from sheep milk or goat milk are local, produced from breeders that take their herds up to graze on our Apennines.
Trout are fished from the river Lima and other rivers and streams in the area.
All the pasta on our menu is made by hand (maccheroni pistoiesi, tagliatelle, tagliolini, tortelli and tortellini) by the women of the restaurant.

At Da Fagiolino we are also proud of our excellent mushrooms that can be picked in the Apennine woods. We serve excellent salads with raw mushroom, Grilled mushrooms with meat and for our pasta sauces and polenta, also our side dishes with fried or marinated mushrooms.
The desserts are all homemade. The homemade ice creams that we offer are original with special flavours. In the summer we even offer a fig flavoured ice cream that accompanies Tuscan salami. Our dishes are an authentic tradition of Tuscany.”