Ristorante da Beppino
Sansepolcro
Owner - Giuseppe, with Paola, the chef, and daughter Eleonora
Viale A. Diaz, 12
Sansepolcro
05
Owner: Giuseppe Polcri
Chef: Paola Polcri
Review copyright - Ginda Simpson
Beppino is a diminutive name for Giuseppe, but Beppino’s and Paola’s success is anything but small. This is a warm, unpretentious, family restaurant, pleasing diners for over thirty years. In a dining room, painted a butter yellow, with wood accents, and yes, a TV, it is easy to feel at home with the local folk, who come on a regular basis to dine “da Beppino.” This fact, in a country where diners are always comparing food with what they create at home, casareccia, says much about Paola’s cooking.
The many choices of local specialties make up simple but satisfying fare. It was a treat to dine here in the spring, when the prized “prugnolo” mushroom is in season. It grows in the nearby meadows and bushes, and when sautéed in olive oil, garlic and fresh parsley and tossed with tagliatelle, its aroma and its taste are an unexpected pleasure. The Tuscan Chianina beef is also featured here and we had a plate of spezzatino di chianina with white beans. At the table next to us, two businessmen were devouring a tagliata di chianina con aromi – a thick steak pared with a choice of sauces, oils flavored with rosemary, mushroom, or juniper berries.
Beppino’s dessert menu is tempting for the array of desserts alone, but what is a nice touch is a recommended dessert wine or liquor to accompany each selection. Da Beppino offers dining alfresco in the summer months.