An ancient hunting lodge built in the fifteenth century by Cardinal Silvio Passerini, protected by the Medici family and friend of Pope Leo X – and today a luxurious 5-star hotel in the heart of the Valle dell’Esse, a secret treasure chest on the outskirts of Cortona, on the border between Umbria and Tuscany. Let’s see what are the services open to the local community and for those who do not stay directly in the structure but had the desire to know it and spend ‘moments of forgetfulness’ – so Totò described, together with poet Giacomo Leopardi, happiness.
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That of ‘housewife’ is actually a role that she much prefers to ‘chef’ and that she wants to highlight. This ancient craft is the beating heart of the recent agri-restaurant, inaugurated in 2019. Marcelli – since birth already practically destined to become a housewife like his grandmother Giustina – has done and continues to do an important work of family economy, managing the kitchen almost in complete autonomy and basing it exclusively on the rural products of the earth.
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A place whose philosophy is precise: to offer diners an unforgettable and one hundred percent Tuscan experience, thanks to the processing of exceptional raw materials to embellish beautiful and delicious dishes
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Thus we begin our journey from the “Museum of Herbs”, which winds through the rooms of the prestigious Renaissance building Bourbon del Monte. At the entrance, an ancient stone set on a wall reports an inscription: Prodest-Obest (Benefits-Harms), probable reference to the activity that was carried out in the building: the art of spices. The message immediately brings attention to the delicate balance and wisdom necessary in the preparation of medicines.
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The restaurant mainly offers Umbrian cuisine with traditional products but cured and revisited in modern times with cooking techniques and raw materials with an international spark: such as the use of French butters. An important part of Nicolò’s cuisine, indeed almost the basis of his dishes, are vegetables, which act as archetypes directs the multiple flavours, colors and geometries.
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“Our desire ̶ founder and owner Amedeo Cencioni tells me ̶ is to provide a memorable experience for our guests and those who come to visit us to enjoy our attractive, flavourful meals”. Our vegetables for example come directly from the biodynamic garden adjacent to the restaurant; the meat is all Tuscan, while the wine list encompasses in particular the territory of Montalcino and the Val d’Orcia”.
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A visit to Emma’s Tavern: “always involves food and drink ̶ Alessandro tells me ̶ and we offer absolutely irresistible platters with different cold cuts, such as finocchiona, prosciutto, Tuscan salami, capocollo, spicy ventricina, rolled pancetta, but also grilled vegetables and cheeses and they are all local products”.
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A scenographic, dreamy dining room for a renovated structure in a natural context of absolute value: the ‘Fiscoli’ chandeliers hover like exotic birds, white and graceful – while we access the large, perfectly harmonious environment on the banks of the River Pesa, near San Casciano. We are at “Il Fiscolo”, where Wynn Gabriel, owner & manager of the restaurant, the chef Teresa Chietti and her inseparable assistant Elisabetta Torricelli join us.
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Garden Caffè Bistrot is the meeting place with kitchen where you can have breakfast, drink a good coffee, read a book while sipping a good wine, have a chat with friends accompanied by a drink. It is also a place that transforms into a restaurant to let you savour our best simple dishes with super genuine ingredients for lunch and dinner.
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Here we can taste traditional Tuscan and Chianti dishes and wines, punctually served à la carte; or sit in the back garden for a bucolic, ‘boxed’ picnic, recalling our childhood.
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The atmosphere is familiar and informal, but also extremely elegant: the beautiful veranda on the course of Sansepolcro during the Christmas holidays is adorned with lights, the atmosphere is even warmer, there is the desire to take a break from the working rhythms and enjoy a typical Tuscan appetizer, a good wine, a cut juniper and rosemary… But also a cod and shrimp difficult to find in the other restaurants in the area, because the cook Nicoleta has a great skill in cooking fish and in combining its flavors with those of the Tuscan tradition.
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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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There is a real air of novelty at the Loggia del Chianti: from this year Simone resumes his role in the family business, determined to leave his mark in what has always been his parents’ place.
A professional rugby player, in the past he has dedicated time and love to this family project, but lately he has understood that to take a step forward he had to dedicate all of himself to the restaurant.
The La Chiantina restaurant, a true reference point for many Castellina gourmets, changed management six years ago, with Salvatore D’Alessandro, manager and pizza chef of the restaurant at its head.
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And if you’re in the mood for meat, this is where you have to have dinner! The meat menu offers a choice of top quality, with types from all over the world, such as Japanese Kobe and Irish Angus. The room has special refrigerators for maturing, thanks to which cuts are subjected to a process of minimum 30 days before being ready for consumption.
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