The dining room in our Agriturismo is as warm and welcoming as it was in the old days, when it was used only on very special occasions. Every day we recreate that athmosphere for our guests, by allowing them to sample authentic cuisine from Tuscany and Emilia Romagna; where pasta such as talgliatelle, tortelli and pici is fresh and handmade, as are all of our desserts.
An “Agriturismo” essentially aims topromote the characteristics that define the territory in which it is located. The Regione Toscana has emanated a very restrictive set of regulations, aimed at defining what raw produce can be used by an Agriturismo in its preparations. This set of regulations, which at first sight might appear very restrictive, needs to be seen instead as an opportunity: it gives any kitchen the chance to interpret the recipes that belong to the Tuscan tradition and to create dishes that differentiate themselves from the culinary norm.
The success of a kitchen does not solely depend on the skill of its chef, at its core there must be careful consideration in choosing the raw produce to work with. Happily, Tuscany is a region rich in fresh and refined produce with DOP, IGP, DOC and DOCG certifications of quality. Sweet chestnuts, cereals, pulses, cured and fresh meats, cheeses and wines that allow us to offer a culinary experience that we hope will be remembered as something unique to our territory.
Tuscany offers a generous range of great wines: above all others Chianti, which to this day is perhaps the most renowned Italian wine. As well as Chianti we are able to provide a selection of Tuscan reds and whites, including Vin Santo, a natural accompaniment to Prato’s Cantucci.
Just as Caravaggio did as he painted his imaginary fruit basket overflowing with produce that was impossible to gather at the same time in his days, we too attempt to create our own basket: our fruit is converted into preserves, served at breakfast, that allow our guests to experience all seasons. Cherries are followed by wild strawberries, sour cherries,plums and cherry plums,figs, elderberry, blackberries and watermelon, all the way to autumn's sweet chestnuts. An example of the influence of Emilia Romagna is "sapore": this is a fruit compote made from quince apples, mele annurca, pere more, pere scipione ( this is a fruit compote made from local varieties of pears, such as scipione and mora, as well as quince and annurca apples) which are diced and dried in our wood fired oven, and then cooked in a reduced grape juice: a natural product with no added sugar.