Family History
My mother’s mother used to prepare the most extraordinary rich broths and ravioli, absolutely unforgettable.
Her husband made ham (prosciutto) that was so good the fat almost tasted better than the lean.
Gilda, my other grandmother and a great cook in Radicofanni, was the Queen of woodcock toasts (crostini di beccaccia)
My father Germano is, of course, a cook. For fifty years he has been preparing pici, a sort of Tuscan noodle (spaghetti), wild boar, hare and buglione ….always the same and always tasty.
Many years ago, with my sister, my brother, my mum and dad, we launched the “Terra di Siena” restaurant in Piazza Pasquino in Rome. Now the same characteristic Tuscan cooking has returned to its origins.
A culinary experience in extraordinary surroundings.
The setting is lovely with its stunning garden overlooking the entire Val D’Orcia. The view goes all the way to the Amiata Mountain with the Mediterranean Sea behind it.
This restaurant is made all the more special thanks to the most beautiful terrace that looks over the incomparable Unesco Presidium Val d'Orcia.