Ancient Tuscan flavors, traditional recipes, peaceful moments of conviviality, good wine, genuine local products … this is the route of taste that Dive House Farm offers its guests .. as well as cooking classes and a nice collection of recipes!
Catering only to their guests, on request with home cooking and typical Tuscan cured by the owner.
We use products of our company and local companies, 100% Tuscan, possibly at 0 km in the winter you can eat in our basement in front of the fireplace where guests can enjoy simple but genuine all evenings in the company.
During the summer the dinners are served al fresco in the porch in our beautiful courtyard, candle light, which seems to be a little old-town as it really happened until the early 60’s, during the difficult work of threshing in the farmyard.
The menu changes with the seasons. these are some examples … Winter: mushroom soup, ribollita, cannelloni or lasagna baked in the oven.
As the chicken with potatoes, wild boar with olives, sausage and beans, grilled meats summer panzanella, ravioli with ricotta gnocchi with our potatoes, pappardelle with duck, grilled vegetables freshly picked every season . Pici with garlic crumbs or, the great Florentine (steak of Chianina beef) various types of bruschetta, cured meats and the famous, mild pecorino di Pienza, all accompanied by good Tuscan red wine. And finally … the cakes: almond biscuits, ugly but good, tarts, cakes, fresh ricotta with vin santo. For those who love cooking and art courses may require and / or guided tours with an experienced guide, historian, or … better yet … Theme dinners are organized by creating a link between the food and works of art (just look at the picture of good governance in the public palace of Siena).