Simple, divine ingredients

grown within cycling distance.

Local flavours.

Local creativity.

The Val D’Orcia’s exquisite cuisine is defined by simplicity and excellence. It does not take much to reach culinary paradise in this area of southern Tuscany. From fine dining to the most unassuming trattoria, food is a lifestyle here and the living is good. Seasonality reigns supreme, as it does everywhere in Italy, and hyper-local specialties are oftentimes reinvigorated by chefs eager to cast their spin on a classic.

With an unspoiled, rustic land, the Val D’Orcia’s wine offering is rich and varied. The unique terra, with its proximity to the sea and its position in the valley, offer a rocky, clay, oceanic terrain completely unique to the area. Connoisseurs travel from near and far to visit biodynamic, family-owned producers and larger, prestigious vineyards for Sangiovese, Trebbiano, Sauvignon Blanc, Moscato, Syrah, and other blends.

This kind of dining can only be found

in the Val D’Orcia.

Whether you choose to enjoy a casually elegant dinner on the veranda at Fonte Alla Vena, or pick up a few simple, seasonal ingredients at the local gastronomia for a picnic surrounded by wildflowers, there are few culinary and viticulture experiences as singular as those of the Val D’Orcia. These flavors cannot be replicated, the spirit of the unassuming chef can only be savored, the energy of the family-run vineyard and the wine they produce will not be found in your wine store back home. These experiences cannot be transported, and you won’t want them to be. You will relish their uniqueness right here, in the heart of the valley, where you will return time and time again.

Recipe for a June picnic (ingredients found at any local gastronomia in the area): half of a ripe melon, prosciutto sliced thin, homemade taralli with fennel seeds, a mixture of olives—especially the giant green ones—, cheese of your choosing, half a dozen ripe apricots and yellow pluots, bright red tomatoes, a bottle of La Nascosta’s Gisso.