MONTICCHIELLO · VAL D’ORCIA
Fresh Tuscan pasta, made by hand — then eaten at our table
MONTICCHIELLO · VAL D’ORCIA
Fresh Tuscan pasta, made by hand — then eaten at our table
You can walk the lanes of the Val d’Orcia and photograph its cypresses, but you don’t really know Tuscany until you have made its food with your own hands.
You cook inside Ristorante Daria, in a granary built in the sixteenth century, with our chef beside you. You roll the pasta yourself. You learn why the dough behaves the way it does, how much flour is too much, and the small habits Tuscan home cooks have never bothered to write down.
No experience is needed. Most of our guests have never made pasta before.
Everything by hand, from the dough to the dessert.
Layers of fried aubergine, tomato sauce and cheese, baked until golden.
The hand-rolled pasta of the Val d’Orcia, in a tomato sauce with aglione, the mild giant garlic of the area.
The Italian classic, layered by hand: coffee-soaked savoiardi and mascarpone cream.
A glass and something to nibble, a moment to settle in before the aprons go on.
At your own station you make every dish yourself, with the chef guiding each step.
A tasting of Tuscan extra virgin olive oil, the base of everything we cook.
We sit down in the restaurant and eat what you made, with wine selected by our sommelier.
When the cooking is done, this is where we eat: the vaulted rooms of the old granary, with our cellar running along the wall.
Tell us your dates and how many you are, and we’ll confirm by email within 24 hours.
Prefer to write to us directly? cooking@ristorantedaria.it
MONTICCHIELLO – PIENZA – TUSCANY
+39 0578 755170
hello@ristorantedaria.it
P.iva: 01611600527
Realizzazione Sito Internet: Studio Web Montepulciano.com / Comunicazione: Studio Yolo / Sviluppo Web: Risorsainformatica
