{"id":421,"date":"2023-03-24T23:35:24","date_gmt":"2023-03-24T22:35:24","guid":{"rendered":"https:\/\/danadalocandatoscana.it\/?page_id=421"},"modified":"2023-03-24T23:35:24","modified_gmt":"2023-03-24T22:35:24","slug":"the-trattoria","status":"publish","type":"page","link":"https:\/\/danadalocandatoscana.it\/sito2020\/en\/the-trattoria\/","title":{"rendered":"The Trattoria"},"content":{"rendered":"\n
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The ingredients<\/strong><\/h2>\n\n\n\n

Maremma and Amiata are special territories. They offer, thanks to their environmental diversity and extension, excellent products to be discovered again and again. Hidden in our small villages live magnificent people capable of offering us masterpieces of taste. Continuous research accompanies the choice of ingredients starting with the types flour, cheese and cold cuts, meat and vegetables.<\/p>\n<\/div>\n\n\n\n

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The seasons<\/strong><\/h2>\n\n\n\n

Land and Time. Quality is not an abstract factor, it is often our ability to wait that determines it. That is why you will not always find certain dishes on our table. Above all, one of our specialities: stuffed courgette flowers. The flowers are available only for a few months of the year, like porcini mushrooms and freshly pressed olive oil for bruschettas.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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The dishes<\/h2>\n\n\n\n

Our menu respects and confirms the traditional cuisine of Tuscan families. Home-grown or wild vegetables, eggs and flour, chickens and rabbits, and a little venison used to go on the table. That is how it still is with us today. Tortelli Maremmani filled with fresh ricotta and chard, tagliatelle, acquacotta bread soup and chickpea soup, rabbit with rosemary, wild boar stew and stockfish. As an extra there is what’s available and what the cook prepares. To cap it all off, a fruit jam tart, cantuccini biscuits and, for those with a sweet tooth, a freshly whipped tiramisu.<\/p>\n<\/div>\n\n\n\n

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