The second courses enhance tradition: sliced meat, lamb scottadito and traditional roasts (goose, duck, chicken and lamb, etc …), coming from farmyard animals raised with care.
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Maturations are not excessive, I would say well calibrated as a good butcher should know. Taking maturations to the extreme, even in this case, I would say is a ‘fashionable’ excess to be avoided
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In 2024, they doubled their space, evolving and expanding their dining offer.
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Walking in feels like stepping back into medieval times: everything is ancient and atmospheric, from the restaurant’s name and façade to the dishes prepared with the creativity and experience of chef Renata.
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Today we have the pleasure of delving into the history, philosophy and evolution of this restaurant with Andrea Fontana.
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Examples of dishes that fully express Gallo Nero’s philosophy and the complexity of its recipes include ribollita-filled ravioli with cannellini bean cream, tomato coulis, and crispy black cabbage; pappa al pomodoro-filled ravioli with Parmesan cream and basil powder; and green ravioli filled with rosticciana, served with potato cream and aromatic bread crumble.
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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 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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