Throwback.__Summer on a plate
Throwback.__Crunchy duck tartar with artichoke feathers
#basilico
#ravioli #burro #salvia e #parmigiano _#rabbit stuffed ravioli passed in #sage  and #butter in a #pa
Ravioli making!__#eggpasta #pastaaluovo #fagiano #ravioli #handmade #podereilfornacino #agriturismo
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#slowcooked #freerange #cintasenese back, freshly picked #taccole (Tuscan flat beans) #cannellinibea
#ribollita! summer is coming to an end!
Benvenuto a Podere il Fornacino!_Last night's little welcome aperitivo_ #mojito with fresh #mint  fr
#tartare d'anatra con leggera #affumicatura d'olivi, #profumimediterranei e aria di #finochiettoselv
Verde speranza.__#risotto #primavera con #risoacquerello
Ma che cavolo!__#insalata di 3 #cavoli, #finocchio #maionese di #cavolorosso e #acchiughe, #roastbee
#Crudo di #palamita.jpg__#Pesto di #olive, #pistacchi, #ricotta dicapra, #caperi e #panedisegale cro
#slow roast #cintasenese #pork #loin  #salsaverde #mostarda #babypotatoes #mangetous #heritagetomato
#centrotavola campestre
#summer #pheasant__#rolled pheasant breast, #zucchini #sauce #confittomatoes #capponata #luganega #s
#grassfed #jersey #tartar with a #puffpastry base #smokedricotta #aubergine puree, #confittomato tar
cheesecake
insalata ricotta
risotto zucca
insalata tacchino
#fioridizucca _#summercolours #zucchini #flowers #vegetablepatch #courgetteflowers #kitchengarden
zuppa cannellini
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onda
cestno tacchino
What am I_
food4 - Copia
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Olive harvest__#oliveharvest2017 #raccoltadelleolive #olioextraverginebio #extravirginoliveoil #extr
pate.jpg
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#peppers__#km0 #foodmetres #organic #fieldtofork #nofilter #summercolors #summerflavours #vegpatch #
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Edited Image 2014-1-12-10:22:39
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The Restaurant

from field to fork.

What awaits you.

the location

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No stay at Podere Il Fornacino would be complete without experiencing the food prepared in our kitchen. The restaurant is situated in a conservatory below the main farmhouse which leads directly onto the swimming pool and looks over the spectacular valley and olive fields. It's a sensational venue where one feels part of the nature surrounding the Podere whilst being served.

 

We serve a large variety of dishes as Italian cuisine offers such a vast choice of tastes, flavours and textures to experiment with. The possibility of using both traditional and innovative recipes from all the regions in Italy (whilst keeping the Tuscan dishes at heart), makes a culinary experience at the agriturismo unforgettable.


Naturally we give the the utmost importance to using as much of our own produce as possible and the care we take in growing the food and rearing the animals in an organic way, with love and dedication, can definitely be tasted!

 

We passionately believe in respecting the food we eat and strive to produce 'real' food with real taste, reared and grown with love.The aim is for your vegetables and herbs to be served within hours, if not minutes of harvesting, and meat to be of the utmost quality - we rear the animals from birth so know exactly what they eat.

 

We also have the privilege of serving freshly caught fish from the sea as another of Marco's passions is spear fishing, and we work with a cooperative of local fishermen who provide us with the smaller seafood Marco is unable to catch in Apnea.

 

From home made pasta and gnocchi to cheese and yoghurt produced in the dairy, from many different kinds of meat reared with love on our farm to organic vegetables and cereals grown in the Podere, and from the foraged wild herbs, plants and mushrooms to the freshly caught Mediterranean fish, we hope to make your senses reel with the guarantee of maximum quality and diversity.   

 

The element of surprise is an important part of the Fornacino restaurant experience and we serve a ' Menù Degustazione' (a tasting menu), allowing you to try many different dishes. The menu changes completely every time meaning that our guests will never taste the same dish twice! As we must gather, harvest or forage our ingredients from the kitchen garden, farm or surrounding fields and woods for each meal, we require 24 hours notice to be able to create and prepare these tasting menus 'ad personum'. This means that together with you we are able to cater for all tastes and dietary requirements including vegetarians, vegans, celiacs and any other particular needs you may have.

 

Breakfasts at the Podere are substantial and should set you up for the day. We serve a variety of dishes prepared early every morning and changing daily. Our free-range animals provide us with eggs and charcuterie, our goats supply milk which we make into cheeses, and seasonal fruits and vegetables are made into delicious hot and cold dishes. We hope you will find it a wonderful, relaxing start to your day. If you are feeling lazy, there's no need to do more than take your coffee the few steps to the deckchairs around the pool to chat, watch the children, or lay back and enjoy the Tuscan sun.

 

 

Pricing

  

Lunch/Dinner € 40  

The price includes 3/4 apetizers, a first course, a second course &  a dessert.

 

Booking is necessary with at least 48 hours notice.

Ready!__Making people's #specialday #special
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''A room with a view.''

what we offer