Ilaria: "Degree in law and Master in human resource management, I quit my job to graduate in cooking and pastry at the Cordon Bleu in Paris. After some experiences in important restaurants I started teaching cooking at school and I hold training courses for applicants for international protection. I love cuisine from all over the world but I remain tied to the Tuscan tradition of the Versilian coast and the Florentine hinterland, which I propose to my guests to allow them to enter into a deeper contact with our culture".
- Liver pate - Fettunta (homemade bread with fresh oil, cannellini beans cooked in the fiasco manner)
- Stuffed with ricotta cheese and spinach ravioli seasoned with butter and sage
- Baked cod
- Potatoes, cabbage, tomatoes, seasonal herbs in sour
- Zuccotto, Cantucci biscuits and Vin Santo
- Rosolio liquor
Our hosts are regularly updated on the latest hygiene and social distancing protocols, for everyone’s safety and peace of mind.
Our team of Culinary Guides are there every step of the way to provide personal assistance and tailor your unforgettable experience.
Your safety is priceless. Our payment system provides the best transaction security guarantees. Furthermore, you can cancel your booking up to 24 hours before the start time with no charges