Antonella and Renella, the cooks, prepare typical Tuscan dishes utilizing seasonal ingredients. Only the vegetables of the Le Fornace garden and fruit from the house’s orchards are used, and the cooking is done with the extra-virgin olive oil pressed from the proprietary olive groves. The game comes from the Le Fornace game reserve and includes, wild boar, roe deer, and even pigeons. The flour, charcuterie, and cheese are purchased from the finest local producers, chosen with the maximum care and attention.
Uncultivated fields and forests supply wild herbs of every type for raw or cooked salads of every type, impossible to find elsewhere, from Jerisalem aritchokes to purslane and borae along with countless other herbs by now almost unknown and unrecognized but which, in the past, nourished those who knew how to find and identify them.
A reservation is required to lunch or dine in the guest facility : telephone +39 (0587) 656018