You can enjoy an entire Holiday menu linked to the Tuscan-Romagna peasant tradition. From an appetizer with piadina, cheese and ham, to garganelli, egg pasta made on the combs of weaving looms, topped with ham, peas and shallots. This will be followed by a milk and sage pork steak with a side of peperonata or boiled potatoes seasoned with garlic and parsley. It will end with zuppa inglese, a dessert with the scents and colors of the past.

Traditional country dishes between Tuscany and Romagna

Un vero tuffo nel passato della mia tradizione familiare. Piatti delle Feste di origine contadina. Sapori ricchi, unici e ormai dimenticati.

Come si mangiava per le Feste nella tradizione contadina

Here is a Spring proposal of the Tuscan rural tradition. The experience will take place in the large kitchen with the possibility of accessing the garden and surrounding nurseries. You will taste an original appetizer with homemade bread and you will be surprised by a classic egg pasta topped with peas, ham and shallots. The meal will conclude with a fond chocolate tarte

Tuscan rural tradition: Pistoia in Spring 

Here is a Summer proposal of the Tuscan rural tradition. The experience will take place in the large kitchen with the possibility of accessing the garden and surrounding nurseries. You will taste an original appetizer served with slices of homemade bread and you will be surprised by the homemade garganelli with seasonal vegetable sauce: a unique egg pasta, portions of puff pastry formed with a wooden frame comb. The meal will end with homemade ice cream and fresh seasonal fruit.

Tuscan rural tradition: Pistoia in Summer 

Here is an Autumn proposal of the Tuscan rural tradition. The experience will take place in the large kitchen with the possibility of accessing the garden and surrounding nurseries. You will taste an original appetizer served with Tuscan cold cuts and homemade bread and you will be surprised by the flavors of my homemade pasta and beans. The meal will end with a sweet of the ancient Tuscan tradition: the sweet chestnut.

Tuscan rural tradition: Pistoia in Autumn 

Here is a winter proposal of the Tuscan peasant tradition. The experience will take place in the large kitchen with the possibility of a lit fireplace. You will taste three typical appetizers served on slices of homemade bread and you will be surprised by the Pistoia macaroni with duck sauce: a unique egg pasta in a non-classic format, of portions of puff pastry seasoned with red duck sauce. The meal will conclude with a traditional Italian pudding.

Tuscan rural tradition: Pistoia in Winter

This Tuscan menu is a little different from the usual dishes offered because it has pasta with sheep sauce as a first course. This dish is cooked by ancient tradition throughout the Florentine plain. This dish won me the first prize for best sheep in Campi Bisenzio (the original city of this dish). The crouton I propose is based on a Renaissance recipe. Tiramisu is a classic to finish the meal on a sweet note.

Traditional Florentine dinner

A Dinner dedicated to the Tuscan traditionTuscan crostino with Renaissance recipePenne sulla Pecora a typical dish of the Florentine plain but exactly of Campi Bisenzio. La Pecora alla Campigiana and consequently Penne sulla Pecora are traditional dishes of my city. A Palio ( Party) is also celebrated mid Septembre which decrees the best dish in question: I am the winner of 2019!!Tiramisù, a classic to end beutyI wait for you for a nice evening in company

Cena tradizionale toscana

The autumn menu includes traditional Tuscan foods. My highlight is the Risotto al Chianti, which is cooked with the famous Tuscan wine. We can taste it accompanying it with an entrée of Tuscan crostini, and finally a delicious apple strudel. All accompanied by excellent regional wines. I can cook vegetarian alternatives.