Farm-house Il Sassone

Bread is made from sourdough starter and baked fresh every day, along with crispy breadsticks. The flours are stone-ground, and extra virgin oils come from the surrounding hills. Vegetables from the garden and wild herbs feature in the appetizers as roasted vegetables, homemade preserves, and savory pies. Then come the fresh pastas, hand-rolled, served with long-simmered broths and ragùs. The main courses are grilled over an open flame or cooked at low temperature, accompanied by seasonal vegetables from the garden. To finish, fruit tarts, creams, stewed fruit, and biscuits.

The menu is not fixed: it changes with the seasons, between vegetable-based dishes and traditional recipes revisited with a light touch. Few ingredients, measured cooking times.

The wine list features artisanal, organic and biodynamic wineries, with local labels and selections from small Italian producers. There are also homemade juices, infusions and fermented beverages.

Upon request at the time of booking, menus are prepared for vegetarians, vegans and those with food intolerances.

The restaurant is open by reservation only and seating is limited. During the fine weather, lunch moves outdoors under the pergola, and tastings and themed dinners are organized.