Restaurant "IL SALE"
We are delighted to share with you our farm-to-table cuisine, rooted in our land. The ingredients come from our own fields and small local producers, always sourced from our beautiful Tuscany.
It is essential for us to support small local communities and all those who are dedicated to preserving the authentic knowledge of the land, the very foundation of our existence.
This demonstrates and reaffirms that the “useful beauty” that shapes our wonderful Tuscan region gives meaning to our being. According to a UN report covering the years 2008-2014, as much as 70% of the food we consume still comes from small-scale farms.
Since the post-COVID years, we have witnessed a growing number of both young and older people choosing to engage in agricultural and food production activities that are increasingly artisanal and in tune with the rhythms of Nature.
As proof of this, there has been a significant increase in the demand for more sustainable products, both in the food and leisure industries. We can live without many things, but the products of the earth are indispensable, just like water is for life.
For this reason, to us, every ingredient has the same value: not dictated by consumption trends or fashions, but appreciated for its intrinsic worth.
Take bread and leavened products, for example: we make them only with local flours from “ancient” grains, unrefined and considered “weak.” Flour strength, expressed with the letter W, is a key parameter in industrial baking, directly linked to gluten content. Wheat is artificially modified to increase its W (strength) as much as possible, simplifying processing and reducing costs. But this is not beneficial for our health.
To improve digestibility and aroma, we use sourdough starter, a living being that must be nurtured, and like all living beings, no two are alike. Time does the rest—making “good” things takes time, plenty of it. On your table, you’ll find our organic IGP extra-virgin olive oil. Taste it with the bread, and you’ll discover that you could be satisfied with just that.
We love sharing experiences and are fully available to satisfy your curiosity—ask us as many questions as you wish, and we will be happy to answer.
It is essential for us to support small local communities and all those who are dedicated to preserving the authentic knowledge of the land, the very foundation of our existence.
This demonstrates and reaffirms that the “useful beauty” that shapes our wonderful Tuscan region gives meaning to our being. According to a UN report covering the years 2008-2014, as much as 70% of the food we consume still comes from small-scale farms.
Since the post-COVID years, we have witnessed a growing number of both young and older people choosing to engage in agricultural and food production activities that are increasingly artisanal and in tune with the rhythms of Nature.
As proof of this, there has been a significant increase in the demand for more sustainable products, both in the food and leisure industries. We can live without many things, but the products of the earth are indispensable, just like water is for life.
For this reason, to us, every ingredient has the same value: not dictated by consumption trends or fashions, but appreciated for its intrinsic worth.
Take bread and leavened products, for example: we make them only with local flours from “ancient” grains, unrefined and considered “weak.” Flour strength, expressed with the letter W, is a key parameter in industrial baking, directly linked to gluten content. Wheat is artificially modified to increase its W (strength) as much as possible, simplifying processing and reducing costs. But this is not beneficial for our health.
To improve digestibility and aroma, we use sourdough starter, a living being that must be nurtured, and like all living beings, no two are alike. Time does the rest—making “good” things takes time, plenty of it. On your table, you’ll find our organic IGP extra-virgin olive oil. Taste it with the bread, and you’ll discover that you could be satisfied with just that.
We love sharing experiences and are fully available to satisfy your curiosity—ask us as many questions as you wish, and we will be happy to answer.
The Chef: Michele Bisanzio
Leading the kitchen at Il Sale is Michele Bisanzio, a young yet accomplished chef whose gastronomic vision perfectly aligns with the philosophy of the relais. His cuisine is nourished by organic ingredients, favours short supply chains, and celebrates the natural rhythm of the seasons. Each dish is a sensory story, where technique and creativity meet deep respect for the ingredients.
Michele’s cooking is a tale that begins on earth and reaches the heart. His philosophy is rooted in raw materials, in the land, and in a genuine passion that can be felt in every gesture—you can see it as he selects fresh herbs from his own garden, carefully choosing what will shine in his dishes.
Leading the kitchen at Il Sale is Michele Bisanzio, a young yet accomplished chef whose gastronomic vision perfectly aligns with the philosophy of the relais. His cuisine is nourished by organic ingredients, favours short supply chains, and celebrates the natural rhythm of the seasons. Each dish is a sensory story, where technique and creativity meet deep respect for the ingredients.
Michele’s cooking is a tale that begins on earth and reaches the heart. His philosophy is rooted in raw materials, in the land, and in a genuine passion that can be felt in every gesture—you can see it as he selects fresh herbs from his own garden, carefully choosing what will shine in his dishes.
Bisanzio favours a contemporary Mediterranean approach, enriched with touches of plant-based cuisine and clear, clean flavours that enhance the ingredients without overwhelming them. His distinctive traits lie in his skilful use of wild herbs, gentle cooking methods that preserve aromas and nutrients, and in the visual balance of his plates, where the eye is as delighted as the palate.
With him, Il Sale strengthens its identity: a place where cuisine becomes both a cultural and environmental expression, where luxury is crafted from time, silence, and authentic flavour, and where every meal is an invitation to live in harmony with nature.
Il Sale – Relais Poggio ai Santi
Nestled between the Tuscan hills and the blue sea, Il Sale is the gastronomic heart of Relais Poggio ai Santi, a place that embodies the idea of sustainable, rural luxury. Here, comfort is never ostentatious, but rather harmony with nature: every detail is designed to encourage a slow, mindful, and regenerative lifestyle.
The property, led by Francesca Vierucci, has transformed hospitality into an act of symbiosis with the local ecosystem, creating a place where people are not mere spectators but an integral part of the landscape.
The in-house production of organic extra-virgin olive oil, from the relais’ olive groves, is emblematic of this philosophy: an authentic product, the fruit of land that is respected and cultivated using natural methods. Care for the environment is reflected in every choice: use of local and seasonal ingredients, renewable energy, waste reduction, and promotion of the region’s finest resources.
Here, guests become part of a community of mindful travellers—attentive, curious, and able to appreciate the richness of a simple yet intense life, made of authentic experiences and deep connections with the land.
Nestled between the Tuscan hills and the blue sea, Il Sale is the gastronomic heart of Relais Poggio ai Santi, a place that embodies the idea of sustainable, rural luxury. Here, comfort is never ostentatious, but rather harmony with nature: every detail is designed to encourage a slow, mindful, and regenerative lifestyle.
The property, led by Francesca Vierucci, has transformed hospitality into an act of symbiosis with the local ecosystem, creating a place where people are not mere spectators but an integral part of the landscape.
The in-house production of organic extra-virgin olive oil, from the relais’ olive groves, is emblematic of this philosophy: an authentic product, the fruit of land that is respected and cultivated using natural methods. Care for the environment is reflected in every choice: use of local and seasonal ingredients, renewable energy, waste reduction, and promotion of the region’s finest resources.
Here, guests become part of a community of mindful travellers—attentive, curious, and able to appreciate the richness of a simple yet intense life, made of authentic experiences and deep connections with the land.