Federico, owner of Podere La Rocca, is the Chef of the restaurant and from his kitchen he proposes traditional dishes that make Tuscan cuisine unique.
Dishes made with care and attention where the fresh and short supply chain ingredients allow him to make unique meals using seasonal ingredients.
In regards to our pasta, rigorously handmade, we use stoneground ancient wheat flours in order to maintain our ancestors’ tradition. The other main protagonist of our menu is the Chianina meat along with other delicacies such as Pici all’Aglione, produced in our estate, panzanella or pappa al pomodoro, peposo or beef tagliata. In addition, we have a wide wine list to match with our dishes. Our list includes Tuscan wines and wines produced in our estate.
The restaurant is open only at dinner and it can host up to 55 people.
Closing day: Tuesday.