The Kitchen

Fried cod marinated with a drop of vinegar, onion, raisins and pine kernels, the excellent cold cuts of the Chini butcher in Gaiole, our terrine made from deer caught in Chianti. Fresh, homemade pasta with organic flour from “Pereto” of Rapolano estate, with a spiced pork sauce. The infuriating wild boar that feed off our vines are cooked in “dolceforte” from a recipe of the farm manager’s wife that worked at Coltibuono in the 1970s and then our tender and tasty roast pork with an apple and mustard puree. Why not try the parfait made with chestnuts from the Pratomagno hills and chestnut honey from the Ginestra cooperative and the unforgettable chocolate cake with wild fruit jam from the Abetone mountains……..and much more!