Extremely traditional, it finds its origins in an era where poverty and deprivation were daily life. Reworked, it is today proposed with numerous reinterpretations, keeping intact the "style of taste" of the era. Of particular note are the soups that jealously preserve the ancient ingredients, among which the legendary mushroom soup stands out

Le pasta dishes, all rigorously home-made, tortelli, pici, paglia e fieno, lasagne, tagliatelle, pappardelle, the ancient macaroni. main courses prepared mainly with white meat, but obviously also pork and beef. Finally the desserts, also these prepared at home. Imaginative recipes such as forest delights (mushroom-shaped cream puffs), roasted ice cream, babà and many many others.

I wines, which we have selected come from companies in the wine-growing areas surrounding Monte Amiata.

The kitchen staff is led by Giorgio, who continues the work of his uncle Romano, aunt Vittoria and mother Carla