The real highlight, however, is the cuisine, deeply rooted in Tuscan tradition and capable of telling a story of simplicity and bold flavors through every dish
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Their strengths? Undoubtedly retail and serving, accompanied by the inevitable motto “Eat, drink and take away!”
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Whilst the cuisine is rooted in tradition, it is always open to exploring new ideas. Alongside meat dishes, ranging from game (roe deer, fallow deer and wild boar) to ‘peposo’ with ‘polenta’, there are more contemporary dishes and a wide range of seafood options
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The dishes tell this story. The tortelli lucchesi, still prepared as they once were, are a symbol of the house.
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A place that impresses from the very first glance, thanks to its privileged location and harmony with the surrounding landscape. From here, you can easily reach the heart of the village on foot, while the hotel also serves as an ideal starting point to explore some of the most beautiful cities in Umbria, such as Assisi and Perugia, and in Tuscany, such as Arezzo and Siena.
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You don’t need to love wine to be enchanted: when you enter the Enoteca Meucci, you realize that the precious and ancient drink brings with it something more ancient and magical, perhaps due to the millenary tradition and legends, or perhaps just to the passion and dedication of those who often devote their entire lives to its production.
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Here, at an altitude of 800 meters, in the heart of a forest that was already sacred to the Romans, the Ferretti family has been doing exactly the same thing for over a hundred years: opening the door, lighting the fire, and making you feel at home.
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Guiding us on this journey is Veronica Barelli who, together with her brother Alessandro, guards and animates this ancient residence
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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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This modern tavern is a unique gem, born from the passion and dedication of Ramona, its owner.
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At the Enoteca Meucci they are already working on Christmas and the preparation of baskets for companies and individuals with wines and local products, but also with self-produced pastries, which in addition to panettone includes panforte, ricciarelli, cantucci, zuccherini and ‘mbriachelli’, prepared with wine, sugar and cinnamon.
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At the Carletti oil mill you can breathe a family atmosphere. As soon as you walk in you feel at home, welcomed by the warm and contagious smile of Settimio and his family, in a green oasis where time has stopped four centuries ago, without giving up the advantages offered by modern technologies applied to the ancient art of olive oil making.
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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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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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