What will you eat in our restaurant? Simple things which are characteristic of Italian cooking. We offer a variety of simple dishes, prepared with care, using natural, organic and local ingredients. We choose our daily menus with the hope of combining appropriate starters, first and second course dishes, vegetables and side dishes to bring out the best in each. To give our guests the opportunity to taste a selection of Tuscan dishes, we offer a different menu every day, so that when you leave you will inevitably have learnt a lot about our traditional cuisine. Some of our recipes are original to our family, such as our soup recipes, which have been handed down from generation to generation for some eighty years.

Some reasons for choosing the half board formula on offer at Le Mandrie?

The menu which we offer our Tuscany-loving and, in particular Chianti-loving guests, has not been put together by chance.
The recipes which are brought to life in our kitchen have been handed down from generation to generation continuing the Tuscan traditions of my family. We have continued to make it a priority to try and perfect our typical dishes and we do our best to help our guests choose the appropriate combination of food and wine. While still recognising the value of well-known wines from other areas, we believe that you get the most satisfying result when the food and wine you consume are local specialities which compliment each other.

Where it comes from our passion for cooking ?

Our family is originally from the territory of Montespertoli and San Vincenzo a Torri for four generations. Our ancestors, like many in these parts, had a bit ‘of land to be cultivated with vines, olive trees, wheat and fruits, the hen house, the garden and the cellar for Chianti. Not missing the gun, hanging behind the door, so the cunning fox to hunt, but also the pheasant and the hare when it happened, and in the right season, the thrush and partridge, hence the passion for stewed meats and roasts on the grill. There was no farmhouse that had not stalletto for the pig, which was made a process that brought about our hams boards, fennels, black pudding, sausages … and the house that gave capons for Christmas and ducks with ducks entertained the tables of the wheat harvest, and the harvest.

The Angiolina aunt, my father’s sister, was the first of the family to turn his passion into a job. From 1935 to 1955 he managed the “Montespertoli staging post”, the place where the horses were exchanged on the route Florence – Val d’Elsa, and where people would refresh. The aunt, with three fires in coal and good Chianti wine, put on the table about forty people every day.

The pleasure for the table continues today here the farm, and in our daily lives at family reunions whose menus are designed in accordance with my sister Maria Luisa and my brother Giancarlo; my daughter Chiara follows this passion and sometimes organizes successfully catering for small events.

In short, while not professional farmers (by my father we have always worked in construction, while from maternal great-grandmother was the “Midwife of Montespertoli” and the father subfactor on a farm and then communal guard) we have always been people campaign, perhaps with some of us who work in the city, but always remaining with solid and convinced peasant roots.

Understand where it comes from our farm? From the love for this land.

We wait at the table … before it gets cold.