Italian gastronomy is showcased in a variety of settings.
At Pieve Aldina, different moments of the day take place in different settings. Italian gastronomy is showcased in a variety of settings, from a traditional enoteca and bistro to large tables surrounded by olive groves and vineyards. Chef Niccolo Pini’s cuisine draws on traditional Tuscan ingredients and techniques. Dine at Le Rondini, where the Florentine chef revisits the ancient culinary traditions of Tuscan cuisine, including Panzanella Tradizionale, the famous fresh Pici, the delicious fresh local pasta, not to mention Fiorentina di Chianina, Florentine beef, all seasoned with the best Chianti wines. Every day, Chef is inspired by the Tuscan territory and what it offers him best: truffles, seasonal vegetables, wild herbs, and game.
At L'Enoteca, immerse yourself in the Italy of the 1950s at a traditional enoteca. At any hour of the day, you'll be able to pick up a gourmet selection of local wines, cheeses, and cured meats–a glass of Brunello di Montalcino paired with items like salami with fennel seeds or herb-infused pecorino. You can also sit down at Mamma’s table d’hôte to sample her freshly made pici and gnocchi, as well as her marvelous almond cookies, to be enjoyed with a glass of Santo, a sweet local wine. Spritz and prosecco, the spirit of the Italian aperitif, are served in the parish priest's garden in fine weather, and in the enoteca in winter. The barman creates special recipes with seasonal products.
