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Restaurant


Restaurant

An authentic Italian kitchen which offers meals linked to the tradition of the Chianti region and to the organic products of our soil.

Homemade pasta, vegetables from our garden, game from nearby hunting preserves, and our extra virgin olive oil flavor all the meals. The restaurant created in the ancient vaulted wine cellar is a structure of unique architectural value.

Our chef Antonio has twenty years of experience in Tuscan cuisine and offers authentic dishes made with true and unmistakable flavors, thanks to the use of quality products from our region. And from this notion the concept of "Cucina a KM 0" was born. We are proud to say that out kitchen is a member of Slow Food Firenze.

Some of the dishes suggested by our chef:

Antipasti:
Crostini Neri (liver crostini)
Bruschette al cavolo nero e fagioli (cabbage and bean bruschetta)
Crostone salsiccia e stracchino (crostone with sausage and soft cheese)
Panzanella (bread and tomato salad)

First Courses:
Pappa al pomodoro (tomato and bread soup)
Ribollita (Tuscan soup of bread, vegetables and beans)
Minestra di fagioli (bean soup)
Malfatti tirati a mano con sugo di cinghiale (misshapen pasta with wild boar sauce)

Second Courses:
Arista (roast pork)
Coniglio ripieno (stuffed rabbit)
Faraona (guinea fowl)
Fritto di coniglio e pollo con le verdure di stagione (fried rabbit and chicken with seasonal vegetables)
Bistecche alla griglia (grilled beef)

Dessert:
Cantuccini fatti in casa (homemade traditional biscuits)
Tiramisu (Italian trifle dessert)
Crostate (jam-filled pie)

Breakfast from 8:30 - 10:30
Lunch from 12:30 - 14:30
Dinner from 19:30 - 22:00


Cooking Classes

Cooking classes are organized in an informal and convivial atmosphere, and each guest is actively involved in the kitchen.

The choice of ingredients, the food preparation and the cooking is all done under the supervision of our Chef.

Tuscan cuisine is unique and based on the simplicity of raw materials, cooked with skillful craftsmanship.

Tuscan history speaks of agriculture and simple living, therefore we find in these dishes the use of ingredients of the common people who could not afford luxuries in the kitchen - olive oil that replaced lard, vegetables as a base for the soups instead of meat, chestnut flour, and so on.

There was a period around the XII century when the taxes for salt grew to such an excess that the people began to bake their bread without it - Tuscan bread (pane Toscano) is traditionally unsalted to this day and combines with the tasty specialties of the Chianti Zone well.

Together with our chef we will assemble genuine ingredients using ancient culinary traditions, genuine methods of preparation, and a love for Italian cuisine.

The course is 2 to 3 hours long, and afterwards we will eat together to test the results, accompanied by our wine of course, which is always very good!

A sample menu:


  • crostini di fegatini di pollo (crostini of chicken livers)

  • pasta fresca al ragù di cinghiale (fresh pasta with wild boar sauce)

  • trippa alla fiorentina (Florentine tripe)

  • cantuccini (traditional biscuits)


Borgo Casa al Vento | Gaiole in Chianti (Siena), Italia | tel +39-0577-749068, +39-0577-749485 | fax +39-0577-744649 | mobile: +39 331-2509809
hotel email: info@borgocasaalvento.com | winery email: vino@borgocasaalvento.com


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