The menu is Ristorante Albergaccio‘s soul, a powerful manifesto that combines creativity, experience and desire to experiment. With its two-fold connection to territory and seasons, the menu only holds the best productions, first fruits, and local raw materials. To name but a few examples: the Chianina veal or the pomarancina lamb, raised in semi-wild conditions in the Colline Metallifere area, pork and cured meats of the Cinta Senese breed from Spannocchia farm, wild-boar pigs from “La Fornace” in Colle di Val d’Elsa, and local game.

Along the same lines, stone-ground flours, often based on traditional grains and cereals cultivated with organic methods, give bread and pasta – always homemade – flavours and aromas now forgotten.

Even our cheese comes from limited, quality organic productions, usually made of raw milk, as do a large part of the fruit and vegetables used.


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