Trattoria alla Toscana is a modern Italian dinner restaurant on Dickens Street in Napier, with takeaway available alongside the dining room. Its menu changes with the seasons and follows contemporary food trends from Italy while drawing on fresh local produce. Because dishes are prepared fresh to order, the kitchen can discuss gluten-free and other dietary requirements directly, making the experience adaptable without losing the restaurant's emphasis on deliberate, ingredient-led cooking.
Handmade pasta is one of the clearest expressions of that approach. Ricotta-and-spinach ravioli is finished with sage brown butter and parmesan, while potato gnocchi pairs gorgonzola with mushrooms, broccoli and caramelised walnuts. Seafood fettuccine gathers mussels, clams, prawns and calamari in tomato sauce, and traditional lasagne layers slow-cooked beef ragù with béchamel and parmesan. The section moves comfortably between delicate filled pasta, rich cheese sauces and deeply savoury slow cooking.
Beyond pasta, the menu supplies enough contrast to build a varied progression. Arancini, calamari and prawns, Tuscan chicken-liver pâté and a mussel-and-clam zuppetta provide distinctive starts. Main courses then turn to braised beef cheek with red-wine reduction, roasted lamb rump, market fish in a seafood and shiitake broth, or pork scotch fillet with Marsala and mushrooms. Seasonal vegetables and carefully chosen sauces keep those larger plates connected to the restaurant's local-produce focus.
Dessert stays firmly within the spirit of a trattoria. Tiramisu combines mascarpone, brandy, chocolate and espresso-soaked homemade savoiardi, while crème brûlée, poached pear and chocolate fondant offer different levels of richness. An affogato brings espresso and vanilla ice cream together with a chosen liqueur. Grappa, sambuca, limoncello and Italian amari extend the finish, with tea and coffee available for diners who prefer a simpler close to the meal.
Address: 93 Dickens Street, Napier 4110, New Zealand
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