Since 2011 the chef Senio Venturi and his wife Elisa Bianchini, who manages the hall, carry on their catering project in the small village of Villa a Sesta in the Sienese Chianti region a short distance away from Castelnuovo Berardenga. The restaurant has about 20 indoor seats, which during the spring and summer are moved to the garden, it offers a modern and creative cuisine, continually evolving thanks to the continuous research of the chef. However, Tuscany is inside every dish, with local seasonal ingredients such as the mushrooms, game meats such as the rabbit; as well as using traditional processing, such as the homemade pasta made with duck eggs. The only exception to the rule is the Carnaroli rice, with which the never-missing risotto is prepared. The wine list is unique, organized by distance from Villa a Sesta. In addition to the menu a la carte, there are two sampling routes of 4 and 5 courses.
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