The cuisine

(Our chefs: Giorgio e Romano)

Extremely traditional in nature, our dishes comes from a time when poverty and hardship was the way of life. Revised, these classic foods are presented today with great success. We can sample the soups which carefully retain their traditional ingredients, among them the famous wild mushroom soup. All the pasta in our dishes is made on the premises : tortelli, spinach and ricotta wrapped in pasta; pici, a no-egg glutinous noodle, paglia e fieno, thin strands of egg and spinach pasta, lasagna, tagliatelle, pappardelle, and old-fashioned macaroni. The second courses are typically prepared with meat raised on our chef Romano's ranch. The same is true of our cheeses, which are made from the milk of Romano's cows, goats and sheep. Worth noting is the Ravaggiolo, fresh cheese made from whey. Finally, there are the desserts, again home-made. Original creations imitating nature, such as the bignè shaped like wild mushrooms, the ice cream flambèe, la babà au rhum, and many, many more. The wines, of proverbial importance, come from the best Tuscan cellars and are carefully chosen.