Ancient flavors in the taverns of Vivo d'Orcia

selected ingredients and respect for the raw material

“Ribollita” soup of wild herbs and bastard beans

Ricotta cheese and nettle ravioli with butter and sage

Cinta Senese capocollo with thyme serpillo

Flowery salad

Nettle biscuits with Vinsanto wine

Rosehip herbal tea

Typical restaurant, choice of raw materials km 0, search for ancient ingredients: authentic flavors from appetizer to dessert

COOKING COURSE (Saturday morning)

Handmade pasta chosen from pici, macaroni, maltagliati, tagliolini

with dressing of your choice

Baked Cinta Senese shank

Standing milk with seasonal fruit