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Restaurants in Prato

Where to eat in Prato: stuffed celery and IGP mortadella, cantucci with vin santo, and the Chinese food of the Macrolotto Zero.

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Eating in Prato

Prato has two kitchens, and both are its own.

The Prato table

  • Stuffed celery — the city's dish: ribs boiled, filled with meat, breaded, fried and finished in sauce. Mostly a warm-months dish, when the celery is in, and still a feast dish in the trattorias of the old town.
  • Mortadella di Prato IGP — pink, spiced, scented with alchermes. Cut thick and served with dried figs from Carmignano: the traditional pairing, not a recent idea.
  • Bozza pratese — the saltless Tuscan bread, which here has its own name and shape.
  • Biscotti di Prato IGP, the almond cantuccini, and pesche di Prato, a filled sweet bun that has nothing to do with the fruit it is named after.

The local wine is Carmignano DOCG, grown on the hills a few kilometres away: one of the oldest denominations in Europe, mapped out by a grand-ducal decree in 1716.

Macrolotto Zero, and why this is not "ethnic food"

Prato is home to the largest Chinese community in Italy relative to its population, largely from the Wenzhou region and settled for over thirty years. Around via Pistoiese — the district known as Macrolotto Zero — Chinese food is cooked the way it is cooked in China: rice noodles, steamed dumplings, soups, in places that cook for people who grew up with it. It is a reason to come to Prato for dinner in itself, and you will not find it elsewhere in Tuscany.

Opening hours and closing days change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.

Other towns in the province of Prato

For when dinner is a few kilometres away.

All restaurants in the province of Prato