Restaurant de luxe en Toscane à San Vincenzo

Le Podere abrite un restaurant gastronomique qui déploie ses plus beaux atours à chaque saison: ouvert sur trois verandas en été, il permet en hiver de chaleureuse après-midi au coin du feu. Des terrasses, on admire la côte et l'île d'Elbe et même, les beaux jours, la Corse à l'horizon.




RESTAURANT
Le Podere abrite un restaurant gastronomique qui déploie ses plus beaux atours à chaque saison: ouvert sur trois verandas en été, il permet en hiver de chaleureuse après-midi au coin du feu. Des terrasses, on admire la côte et l'île d'Elbe et même, les beaux jours, la Corse à l'horizon. Comme Poggio ai Santi représente aussi une entreprise agricole, une grande partie des produits que nous vous offrons sont de notre production: légumes, fruits et volailles et lapins. Notre huile d'olive a ses lettres de noblesse et se retrouve sur quelques tables prestigieuses en Europe. Nous sommes en culture biologique et tous nos produits sont d'origine toscane: nous travaillons avec le Centre de la Recherche Nationale pour replanter d'anciennes essences toscanes, dans le cadre d'un projet plus large de biodiversité.

IL SALE
Avec notre équipe de cusine, nous voulons proposer une cuisine basée sur l'excellence de la matière première, pour retrouver les goûts d'autrefois: et tout cela vient de chez nous, de notre colline, où nous élevons une basse-cour, cultivons fruits et légumes. Cueillies quotidiennement, les herbes de Méditerranée croissent à profusion, tant les sauvages que celles de culture, et caractérisent tous nos plats.






IL SAL8
Le Sal8 (prononcer Salotto) est un Slow Wine Bar, où la même ligne prévaut qu'au restaurant, avec des cocktails dérivés de nos sirops, herbes et épices, légumes et fruits. Un refuge pour les curieux et l'un des plus beaux "spots" pour le coucher de soleil sur la mer thyrénienne....





IL SALE Farm restaurant


....substance not appearance: the experience of straightforward, authentic flavours, offered up to us by bountiful nature, in as many variations as there are days in the year.

....Knowing how to choose: live experiences, indispensable if we are to learn to recognise our everyday actions, such as choosing a tomato, rediscovering the true flavour of a slice of bread, taking in the aroma of an egg which was laid in accordance with natural rhythms, ‘biting into’ the authentic consistency of the meat of an animal which has been allowed to move around freely as nature intended.

....Researching in order to build: : a productive business model which considers social sustainability and respect for the land it is based on.

....Emulating in order not to forget: cooking flavours have no true written form which guarantee their transmission over time.

Field and vegetable garden cooking is the outcome of an ancestral culture, almost always passed down orally by women in which everything is important and nothing is wasted.

With us it is Doretta, our family's progenitor, who is the repository of this know-how. And working together with her is an indispensable, enthusiastic, highly professional staff eager to learn this new-old cuisine.

This is how we seek to safeguard this priceless heritage

* * *

The names of the dishes on our menu were designed precisely to leave room for the use of ingredients offered up by nature and our staff will be happy to update you on the day’s variations every time.

Thank you for choosing to nurture these good habits together with us and helping us to make the world a better place.

We are on hand at all times to satisfy your curiosity.

Please inform us in advance of any allergies and intolerances

There’s pasta and pasta

All the dry pasta we use is organic and made with certified Tuscan wheat from Pistoia’s Pastificio Artigianale Palandri

The gluten-free pasta we use is made by Pastificio Morelli in San Romano (PI).

Our home made pasta is made in our own kitchen with local wheat stone ground by the Il Felciaione farm in Campiglia Marittima and using eggs from our hens.

The importance of raw materials

We grow vegetables at our organic farm which has been certified for 18 years.

Our growers put all their passion into giving us good, clean and ethical produce.

The same is true of our eggs, the meats of the courtyard animals we breed ourselves in full respect of animal welfare and healthy and flavourful produce.

Our other meats are certified Tuscan across the production chain, Alessandro Ciacci, our butcher, selects the cuts characteristic of our traditions for us with special attention to hanging and without neglecting a fundamental aspect: animal welfare.

Our milks, mozzarellas, ricotta, sheep milk cheeses and all the other cheeses we use are made in farm workshops and by local artisans. We are lucky to live in an area which still has many flocks of sheep graing on the aromatic pastures of our Mediterranean hills and buffaloes still living on the Maremma plains in memory of the ancient swamps which previously predominated there.

The right fish

Perhaps not everyone knows that fishing is a an agricultural sector. The term is agro-fishing. We are lucky to be situated near the sea and use local fish in accordance with agricultural law and personal choice.

Ours is a cuisine which prefers to use the less conventional but full flavoured fish, those characteristic of our local area.

We buy most of our fish from a small co-operative of local fisherpeople, we use the Piombino gulf’s mussels which are all the more tasty because they do not have to cross Italy to get to our tables and oily fish from San Vincenzo suppliers which certify åits origin.

(FAO ZONE 37.1)