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Open for dinner on Friday and Saturday,
and for lunch and dinner on Sunday.
Booking is appreciated.


Open other days only on booking (minimum 10 persons)

Our dishes are prepared with the organic produce from our farm and other local products. Using organic methods we grow cereals such as durum wheat, soft wheat and corn which we transform through stone grinding into semi-wholewheat flour that we then use to make fresh hand-made pasta including tagliatelle, and filled pasta such as tortelli and ravioli. We also produce hand-made organic dry pasta using bronze dies, such as spelt fusilli and penne made from Khorasan wheat, and yellow polenta meal.

We also grow chick peas, beans and spelt to use in our soups.

We breed cattle of the Chianina and Highland breeds, Cinta Senese pigs, sheep of the Apennine and Zwartbles breeds and free-range chickens and guinea-fowl ...


...just the way they used to be!

The restaurant proposes wines of its own production obtained by respecting the tradition of natural vinification and without addition of sulphites thus perfectly in line with our culinary philosophy. All of which blends in perfect harmony with the dishes proposed. Alternatively you can choose from a wine list with over 180 labels, all from Tuscany which has been selected with passion and great research.

  • We organise company dinners and ceremonies (on booking).
  • We can also provide vegetarian menus on booking.

For booking: Tel. 055 8449867 - Claudia 329 6258459 - Ginevra 329 9681792


Photogallery


Our dishes