The great knowledge of traditional products and old-fashioned recipes here offers unique dishes with true flavours that enrich the menu with originality and refinement. All raw ingredients used are carefully chosen and selected with attention to their source of origin ̶ in the first place the succulent Chianina meat which, depending on the season, is accompanied by very high quality ‘side dishes’ such as porcini mushrooms and local truffles.
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The format and concept of Casina Kitch is that of a gourmet Hamburger joint: high-level hamburgers starting from a personalized bun recipe, with local low-food-miles products ̶ an effort that Gabriele takes care of personally and daily: “I designed the place without ever thinking of having a freezer”, he tells us as he employs an uncompromising express cooking concept.
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Native vines such as Sangiovese, Alicante and Vermentino and international vines such as Cabernet Sauvignon, Cabernet Franc and Syrah, planted at an average altitude from 50 to 180 meters above sea level, facing south-west, rooted in soils with a high presence of ‘skeleton’ – with alberese-type rock and sandstone. It is the breath of the Tyrrhenian Sea that stimulates the magic and complexity of these wines: the Belguardo Tirrenico Maremma Toscana DOC, the Tenuta Belguardo Maremma Toscana DOC, the Belguardo Bronzone Morellino di Scansano Riserva DOCG, the Belguardo Codice V Vermentino Maremma Toscana DOC, the Belguardo Vermentino Vermentino di Toscana IGT and finally the Belguardo Rosè Toscana IGT.
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And so unique dishes emerge such as Black Linguine cooked in Mussels Impepata, with Pecorino and Frigitelli, Octopus Lampredotto, Panini with Tuna Porchetta with Beans and Onions and Blue Fish Meatballs with Matriciana. Their ideas takes shape and substance and are immediately appreciated and enjoyed. It can only culminate in great success. In 2011 they won the Gambero Rosso ‘Innovation Award’ and ranked in the top places among the Best Restaurants in Italy for professionalism and quality, subsequently winning the Bib Gourmand.
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The Locanda del Maremmano has only been going for a few months but I assure you it is an enchanting place, immersed in Domenico and Rocco’s wonderful olive grove. From meat to fish, the characteristics of the cuisine are genuine low food miles dishes, prepared with great professionalism
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Starting with a recipe from ancient Rome, they prepare the dough using a mix of wheat, rice and soy flours, a large amount of water natural salt from Sicily and sourdough in place of yeast. After a long and rigorous process and many hours of leavening, with around 72 hours in refrigerated containers they get a mixture with a hydration over 80% that, once baked, produces a high degree of crunchiness and at the same time of softness, but above all is very digestible and healthy.
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A classic yet fashionable enough that is the Yacht Bar in Castiglione della Pescaia, a place that certainly does not need any introduction. Roberto’s passion also engaged his son Giampaolo who has committed himself with strength and dedication to the business. Over the years, in fact, the restaurant has kept its old enthusiasm high but still kept up with the times.
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The list of specialities is really long: you can choose from burrata, ricotta, mozzarella, cold cuts and fresh truffles as well as panzanella enriched with local vegetables, legume soups, ribollite and tomato soup. To ensure freshness and quality the list changes according to the season. Products such as ricotta, yoghurt, cheese and burrata are in fact offered only during specific times of the year, that is when the raw materials and their derivatives are available at the highest level of quality.
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