Bolgheri is the most well-known hamlet of Castagneto (LI), not only for the celebrated Viale dei Cipressi—a cypress-lined avenue about five kilometres long, to which Giosuè Carducci dedicated the poem “Davanti San Guido”—but above all for its great red wines, first and foremost Sassicaia.
So it was only natural for Omar Barsacchi, already widely known for Osteria Magona, and his partner—and sole “dealer” of fiorentine and panzanesi—the historic and renowned butcher of Panzano, Dario Cecchini, to open a branch of Il Macello—a restaurant they already run together—dedicated to street food, right in the small village facing the Castle of Bolgheri.
Il Macello Panini, as the venue is called, has been named Regional Champion of Tuscany in Gambero Rosso’s Street Food 2026 guide. The sandwich+glass of wine format encapsulates the spirit of ribotta, a concept dear to the aforementioned Nobel Prize-winning poet, who was a frequent visitor to the Castagneto Carducci area and a great lover of fine food: in the village garden stands a statue of his grandmother, Lucia, a tribute and a source of pride for the entire town.
Sandwiches, yes—but Tuscan-style
A popular formula, an offer within everyone’s reach. Cecchini has described Il Macello Panini as “the evolution of the species: eating in the street with a fast concept but of top Tuscan quality.” A nostrano (homegrown) sandwich rather than one inspired by American fast food, then. Bread and schiaccia (a type of flatbread) come from local award-winning baker Enrico Castelli of Cecina, filled with sauces and all the artisanal ingredients sourced from the Il Macello restaurant in Bolgheri. Meat is, of course, by Cecchini, paired with the skill of innkeepers and hunters like Omar Barsacchi, and the cheer and showmanship of frontman Nicola Carrai, a talented bartender (who also recently introduced a house Gin from Magona). It’s an alternative offering at a community-friendly price.
From cured meats to francesina
What’s guaranteed are overflowing sandwiches packed with cured meats, all produced and aged by Barsacchi at his family farm (pancetta, salami, sausage, cooked ham), as well as mortadella and cheeses also from Magona, aged in professional maturing rooms at the historic restaurant located on the Bolgheri Wine Route.
For those who haven’t had their fill of cold cuts, the fillings also draw on the old culinary traditions of Livorno and Tuscany, like francesina (a stew of reheated boiled beef), peposo (peppery beef stew) but without vegetables, and cacciucco di carne (a meat-based take on the famous fish stew, made with beef offal such as tongue, skin, etc.) with green sauce and spicy sauce. There’s room for vegetarians too, with sandwiches filled with pecorino, artichokes, or burrata—just take your pick.
Il Macello Panini – s.da Lauretta, 6 – Bolgheri – instagram.com/macello_panini_aperitivi
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