In our tasting room the menu follows both the seasons and micro-seasons, since the vegetative cycles of many herbaceous species are even shorter than a season.
The wild herbs we pick and the vegetables we grow are used to prepare traditional local recipes, creative re-interpretations, vegetarian dishes with pulses and flours of our production or locally produced, together with pecorino di Pienza and ricotta cheese from the Fattoria Buca Nuova or in combination with cold cuts and meat from the farm.
At certain times, we also offer Asiatic or South American salads, roots and bulbs that we grow for our customers, many of whom probably known them for their phytotherapeutic properties but have never had the opportunity to taste them.
Customers can decide to sit at their own table or at the large communal table, often used by international tourists staying in the campsite, and get to know other people passionate about good food, sustainable farming and nature.
Our cellar has a small but carefully selected choice of local wines to match the dishes on the menu.
The tasting room is open from March to December, from Thursday to Saturday for dinner.