Our Chef David Brogioni, supported by Valentina and Roberta, cook your meals at Villa le Barone and are look forward to pleasing your tastes. Bread is baked in our kitchen, all kinds and shapes of pasta are freshly prepared by David and team. Beef, olive oil, honey come from our farm in Maremma and- at the right moment of the season – we serve our own tasty tomatoes.
Our restaurant “Il Torchio” (the wine Press”) offers Tuscan cuisine at its best, a cuisine renowned for its simplicity and focus on high-quality, local ingredients. Key characteristics are:
• "Cucina Povera" (“Frugal” Cooking): This philosophy emphasizes using simple, readily available ingredients, often transforming leftovers into delicious meals.(Ribollita and Panzanella exemplify this resourceful approach).
• Emphasis on Fresh, Local Ingredients: Tuscan cuisine relies heavily on seasonal produce, including:
Olive oil: A staple ingredient used generously in cooking and as a dressing.
Vegetables: Cannellini beans, as an example, which are featured in numerous dishes.
Fresh herbs: Such as rosemary, sage, and thyme, which add aromatic flavors.
Seasonal vegetables.
• High -Quality Meats:
Bistecca alla Fiorentina: A prized T-bone steak, grilled to perfection.
Cured meats: Such as prosciutto toscano, finocchiona, and other salumi.
Game meats: Wild boar, and other game are very popular.
• Simple Bread: Tuscan bread (Pane Toscano) is traditionally made without salt, making it ideal for soaking up sauces and accompanying hearty dishes.
• Wine: Tuscany is famous for its wines, including Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano, which complement the region's cuisine.
