Una volta giunti nel delizioso borgo di Montemerano, tra i più belli d’Italia, si correrà il rischio di diventare dipendenti dalla cucina della Chef Valeria Piccini. Sarà difficile mangiare un altro coniglio così buono. Carne soda e profumata, cottura classica a conservarne i succhi, abbinamenti con le verdure dell’orto lavorate in maniera moderna a tirar fuori mineralità e acidità. Sarà difficile dimenticare anche il piccione, quasi autarchico nella sua semplicità ma succulento, goloso. Ovviamente non fatevi mancare uno degli ottimi primi ma se avete voglia di pesce affidatevi con tranquillità. Cotture precise e abbinamenti sempre centrati, golosi e moderni. In generale qui con la materia prima non si scherza. Ci pensano i fornitori di fiducia ma molto proviene dalla piccola tenuta agricola condotta da Maurizio Menichetti. Con loro il figlio Andrea un ottimo professionista che accoglie e coinvolge. A lui affidatevi per scoprire i vini meno conosciuti del territorio o fare un giro Oltralpe. Once you have arrived in the delicious borgo of Montemerano, one of the most beautiful in Italy, you are at risk of becoming addicted to the cuisine of Chef Valeria Piccini. It will be difficult to eat another rabbit that is this good. Firm and fragrant meat prepared with a classic cooking technique that conserves the juices, paired with vegetables from the house garden that are prepared in a modern way in order to bring out the minerals and acidity. It will also be difficult to forget the dove, nearly autonomous in its simplicity but succulent and delicious. Obviously, do not miss one of her excellent pasta dishes, but if you are in the mood for fish, you will not be disappointed. Precise cookings and pairings that are always spot on, modern and delicious. In general, here the raw materials are taken very seriously. The trusted suppliers guarantee this, but much also comes from the small tenuta agricola managed by Maurizio Menchetti. Their son Andrea is an excellent professional who welcomes and engages the guests. Put your trust in him to discover the lesser-known wines from the local territory or from beyond the Alps.
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