About
The restaurant was created partly by chance. I have always had a passion for cooking and I was looking for a small restaurant run by a family with my wife Valeria. In 1992 a couple of friends left the "Tufo Allegro", which was then little more than a wine bar for tourists. The rilevammo, completely unaware of what was waiting for us ... From there, year after year, we started to grow and change the setting of the restaurant. Our major efforts have been made in the research and development of local dishes, made preferring where possible local produce and Maremma biologici.Un speech belonging sicaramente be made regarding the use of products from PRESIDIA SLOW FOOD. Our restaurant is part of the Alliance between chefs and principals, it commits us to have all year round on the menu at least three products of Deans. Of course you can not miss LO tired, typical Christmas sweet Pitigliano, now there throughout the year, nor will the MEAT MAREMMANA, in all its expressions, chops, Florence, tartare and tastiest parts of the forequarter, which become moist sauce and stews such as the famous Grand peposo.Durante the rest of the year turns on the menu other products such as bOTARGO ORBETELLO or bonito and between pulses, in the coldest periods of the year, LENTIL of ONANO. These allow you to express excellence every day to offer the best levels of service and a range of flavors and aromas typical of this corner of Tuscany.
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