BECCOFINO – Restaurant

Beccofino occupies a South MacDill Avenue storefront in Tampa and builds its Tuscan kitchen around what it cures and makes in house. The board comes first: bresaola, coppa, nduja, wild boar salame, smoked scamorza, pecorino toscano, plus a seafood charcuterie of cured salmon, smoked trout and bottarga. Appetizers run to grilled scamorza and cast-iron mussels. Then ribollita and farro soup, strozzapreti in butter and sage, tortelli del Mugello stuffed with venison and wild boar ragu, peposo braised in Chianti, rabbit over polenta, charcoal-grilled porterhouse. Wine-pairing dinners and cheese-making classes fill the calendar. The kitchen states everything is scratch-made. Since 2018.

Cuisine: Restaurant