Dear Guest,
Getting into the Osteria you will notice that you can see inside the kitchen. We actually like our guests to look into it and realize and how we work in there and how we prepare the food for you.
Anyhow, our work is not limited to the kitchen, that’s just the last step of a long process that starts with sourcing the best raw materials from the region. In fact, for years we’ve been preparing our food using first quality ingredients coming from an accurate selection in the local market.
We do not use any frozen food nor preservatives, seasonality for us is a serious concept and we stick to it 100%. Our Extra Virgin Olive Oil is produced by the renowned Fattoria di Nozzole, owned by Ambrogio and Giovanna Folonari and generally our suppliers are local first-quality producers, such as Giovanni Fabbri from Strada in Chianti for the artisanal pasta or Marco from Greti (3 Kms from here), who produces the most amazing goat cheese you can possibly taste.
Since we opened we got always and only our meat from Lorenzo and Stefano Bencistà Falorni, whose name and reputation in the area area a guarantee.
Every morning we shop for vegetables at our greengrocers Barbara and Alessandro, often getting them crazy for our need of fresh products, to the point that Alessandro decided to start his own vegetable garden… fresher is impossible!
We know all the wine producers of the area and, being located in Greve in Chianti we only carry Chianti Classico with a great drinkability and fair price. We don’t really care about temporary fashions, since we have our well established suppliers whom we trust and support.
Finally, our desserts are daily home made by us, the only exception being the Cantuccini (almond biscuits), made by Remo next door, and they’re really superb, with their unique taste and texture.
All the above made possible that our Osteria has become not only our work, but also our way of looking at life, a way of looking that’s good, clean and correct, as Carlin Petrini (Slow Food president and founder) says.