Hotel Chianti-Resort Toskana-3-Sterne-Hotel im Chianti-Landurlaub Siena 

Nestled in the picturesque Tuscan countryside, Casolare Le Terre Rosse boasts an authentic culinary treasure: Hostaria Restaurant. This is where the essence of Tuscan tradition is brought to life in each and every dish, masterfully reimagined by Chef Maurizio Cambi and his assistants Bianca and Maria.

Seasonality is the foundation of every preparation: Hostaria's menu changes every three months to pay homage to the products of the land and offer gastronomic proposals with consistently fresh ingredients. Sustainability is also a pillar of our cuisine: we prioritize locally sourced, farm-fresh ingredients, reducing the environmental impact of transportation and supporting the local community. Every dish we serve is a fusion of Sienese culinary tradition and innovation, ensuring our guests an authentic and memorable gastronomic experience.

Let's discover together the typical Tuscan dishes to savor in the autumn months.

Chianti Tuna

Chianti Tuna is a typical specialty of the Chianti region between Florence and Siena.

Contrary to what one might think, it is not a seafood specialty but a dish made from pork. The deboned pork thighs are salted and cooked in white wine. The meat is then defatted and marinated in olive oil, giving it a flavor reminiscent of tuna.

This dish originates from the ancient difficulty of preserving meat sufficiently due to the extreme heat of the summer months, which did not allow for salting. But it is also the result of the Tuscan habit of not fishing for tuna, making this preparation an authentic rarity.

Pici

Pici is a handmade fresh pasta typical of Sienese tradition. These are rustic spaghetti, thicker in texture than classic ones, and made with a simple combination of flour, water, and salt.

The pasta is hand-rolled into long, thick strands during preparation, giving it a unique and rustic texture. The ingredients' simplicity highlights the pasta's taste, making Pici a dish that captures the essence of Tuscan cuisine.

Cantucci

Cantucci is the quintessential Tuscan dessert. These hard, crumbly cookies are crafted from a simple mixture of flour, sugar, eggs, and whole almonds. 

Their unique texture makes them a splendid match for Vin Santo, a sweet Tuscan wine traditionally enjoyed alongside desserts. This pairing is a harmonious symphony of tastes, as the sweetness of the Cantucci merges seamlessly with the warmth of the wine, intensifying the almond's rich flavor and delivering an unforgettable culinary experience.

Il Castagnaccio

Castagnaccio is a chestnut flour-based cake originally from Tuscany but now typical in other regions such as Umbria, Liguria, and Emilia Romagna.

It's a typically autumnal dish made by baking a mixture of chestnut flour, water, extra virgin olive oil, pine nuts, and raisins in the oven. The result is a rustic cake with a slightly sweet taste and a hint of roasted chestnuts, perfect for dessert or a snack. 

Castagnaccio caters to all tastes and dietary needs: it's a vegan and completely gluten-free dessert, perfect to be enjoyed with a steaming cup of hot tea.

Indulge in a culinary journey through the autumn flavors of the Tuscan region. Take a seat at Hostaria Terre Rosse Restaurant and delight yourself with the traditional dishes reimagined with modernity.