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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Upon entering, one feels as though crossing into a home that holds stories, rather than merely stepping into a hotel. The exposed stone walls speak of tradition, the wooden beams evoke deep roots, while the modern, understated design imparts lightness and sophistication. Every space lives in constant dialogue between past and present, authenticity and style.
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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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A story made up of returns, friendships, intuitions and fresh fish, which is intertwined in a restaurant where every detail is designed to make you live a memorable gastronomic experience.
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The secret of Trattoria Lea does not lie only in the recipes handed down, in the fresh mushrooms or in the fine wines. It lies in the ability to make anyone feel welcomed, listened to, part of a story that continues to be written every day. And in a world where everything runs fast, finding a place like this, where the table is really warm, is a great little privilege
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Entering the Enoteca Meucci you cannot help but feel all this and you will certainly be enchanted.
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Certainly, in these two years I have deepened my knowledge of traditional dishes, which today proudly represent a fundamental part of our menu, such as scrambled eggs with truffles or wild boar stew
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Pretesto tells the story of Gualdo Tadino and Umbria with a contemporary perspective; ceramic and stone walls evoke history and tradition while finely presented platters convey familial warmth.
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By Our Editorial Staff Experience and dream can create a magical combination. This is the case of the entrepreneur Giovanni Pezzella, who arrived in Tuscany from Campania to create two restaurants different in proposal but similar in vocation: to offer the highest possible quality thanks to attention to detail and an all-encompassing experience. […]
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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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The Romani family invests time and energy in their Italian dream. Poggio Paradiso Resort is now an unmissable destination for those who want to discover the intimacy and charm of classic Tuscany, along the Via Lauretana between Cortona and Siena.
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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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In the medieval setting of the historic centre of Castiglione del Lago, he has transformed a building of the ‘600 into a trendy place; A story that is intertwined with childhood memories, friendships and village traditions.
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For Ignacio, Zeppelin II is more than a restaurant—it’s his journey, a place to share his love for food and hospitality. He continuously evolves, experimenting with new dishes and enhancing the dining experience.
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