ntering Le Pietre Serene means feeling welcomed in a large country house. The furniture comes from the recovery of simple objects, with a vintage charm, which restore warmth and familiarity. “We opened our home to others,” says Anna Maria. It is a no-frills welcome, which puts people at the center, making guests feel part of the family.
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Today we are talking about the project espoused by these two territories: ‘The Alps of the Apuan Sea where the sun kisses twice’.
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We ask Sergio himself, a historic interpreter of the Anghiari and Tuscan gastronomic tradition by extension. As well as a sincere friend – and that’s not a detail.
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A place that is more and more a point of reference both for tourists who come to Sansepolcro and for the locals, whether for a romantic dinner or for an evening with the family or even simply for a tasty lunch break
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The dishes that represented the milestone of the ancient cuisine have all remained, from ‘pici all’aglione and tomato sauce’ (in Sarteano the sauce is called “sugo”, ed.) to roast beef, from meatloaf to tripe, from cod to tiramisu.
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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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