The restaurant at Farm-house Vergelle

The restaurant offers typical dishes from the Tuscan and Sardinian tradition, as well as some revisited and creative dishes born from the genius of the young chef, who wisely blends, despite her young age, the flavors of two different gastronomic traditions. The pastas are made by hand in a traditional manner, the meats are exclusively from the area, the cheeses are from the family dairy and the wines are those from the adjacent hills of the Montalcino territory. Among the house specialties we find Sardinian gnocchetti with ragù, pici cacio e pepe, tagliatelle with wild boar, "pane frattau", "carasatu" bread, typical Sardinian bread that is served together with unsalted Tuscan bread. But the most requested specialty is roasted suckling pig, slowly cooked in a wood-fired oven, naturally only by reservation. Another specialty is mixed grilled meat, the Fiorentina, typical steak cooked on the grill, the Tagliata, cooked and sliced and served on a bed of arugula and parmesan. Finally and not of lesser importance there are the desserts, the "seata" a typical Sardinian sweet with a filling of stringy cheese and garnished with good honey, the cantucci, served with good vinsanto which they are dipped in, the Catalan cream, served flambée, and many cakes from the tradition. And then... the rest you will discover personally.