The cypresses, white roads, olive groves, among villages, rural churches and horizons with soft lines. A beautiful landscape paint...
Chef Moreno
Chef Moreno
Osteria La Porta
Tortellini Ricotta e Spinaci al Tartufo
These tortellini made with ricotta and spinach are prepared in traditional maremmana form, using mascarpone cream and enriching everything with the truffle fresco.
Maialino da Latte in Porchetta
This dish is the compound of a boneless pork loin with potato and pumpkin flowers millefeuille. It is baked for 8 hours at a temperature of 72 °C with a veriety of spices.
4 Passi a Pienza
Defining it as one of our specialties, the 4 Passi a Pienza is prepared with a selection of 4 textures of the famous pecorino from the homonymous city. Ricotta, present in the heart of the dish, is prepared with sheep's milk, covered with pecorino foam and decorated with a crunchy wafer.
