Adolfo Petralli raises Angus and Chianina cattle in Lunigiana, in Licciana Nardi. What he doesn't sell as beef he brings to the table at his restaurant, La Miona, cooking the meat directly over hot coals. It's not an agriturismo with rooms: it's just the restaurant, set in a farmhouse nestled in the woods a few minutes from Aulla, with a glass-walled dining room overlooking the landscape and grazing cattle.
Adolfo, a former leather tanning entrepreneur turned chef and breeder, welcomes guests as if they were in his own home. Meat is what matters here: Angus fiorentina, Chianina cuts, appetizers made with products from the farm. Guests climb the stairs to the dining room, and the view of the countryside greets them immediately. Wine comes from the estate. Reviews especially praise the quality of the meat and the warmth of the owner, who knows his menu well and tells its story beautifully.
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