Philosophy

Creating a cooking philosophy cannot be done in a short time. Susanna and Fabrizio to build their culinary definition started off from family tradition; thereafter their aim partially changed reaching a new balance between tradition and innovation. Of primary importance for them are a continued research for quality and the bond with the territory, without neglecting creativity

The dream was "to open a restaurant where to go with pleasure to eat": thus a corporate executive - Fabrizio, and the manger of the family farm - Susanna, both with a passion for good food, turned into "a host and a chef" .
The opportunity presented itself with the visit to the property that shortly after would have become, the home of "The Goccino" restaurant: a love at first sight, for the special environments that characterized it and the superb terrace overlooking the Val di Chiana.
The business started off as a wine bar, to turn during the first few years into a charming restaurant. It began with Tuscan family cuisine, and moved on from the classic recipes to innovative revisited ideas. The strictly fresh products come from local suppliers, the menu changes to be more seasonal as possible.
The interesting wine list puts special attention on small local realities, without forgetting the most famous Supertuscan names, while taking a look at other Italian regions.