Località Corsignano
53019 Castelnuovo Berardenga
Siena – Italia


Tel.: +39 0577 322545

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A new season for the Restaurant

Fattoria di Corsignano Restaurant was born in 2013 from Elena and Mario’s dream of expressing traditional Tuscan cuisine and giving, even to those arriving from the other side of the world, an authentic taste experience.

The philosophy of the restaurant is to marry the zero km using local products and the best proposals of the small Tuscan producers, since Fattoria is also an agriturismo.
Chef Roland Zeqo, 41 years old, born in Albania but in Tuscany for 20 years now, has been translating this thought (philosophy) in the kitchen of Corsignano for three seasons now. He has trained through various experiences in catering in Siena and around il Belpaese.
Flanked by his sous-chef, Roland’s cuisine is traditionally Tuscan and offers fresh homemade pasta, starting with pici, gnocchi and also risotto and among the secondi some stewed meat dishes and red meat, preferring with the beautiful season cooking on the grill in the large outdoor barbecue. The menu ends with the desserts, which are also homemade. The menu is always accompanied by the day proposals, which often see the light following the rhythms of the synergic garden of the estate. That’s why the menu changes according to the periods of the year and the proposal of the dishes depends highly on the seasonality and availability of fresh products.
In addition to the proposals included in the experiences dedicated to food and wine, the tasting menu includes some formulas created ad hoc (available here on our website!)
In addition to the proposals included in the experiences dedicated to food and wine, the tasting menu includes some formulas created ad hoc (available here on our website!). In the wine list, you can choose the bottles of the farm, with a depth of vintages for the delight of fans.
The Restaurant usually respects a classic seasonal opening from April to October. This is why chef Roland had prepared the first menu of 2020, thinking it for March and April, but now he will have to review it since the opening will be scheduled in early summer.

“We have a very nice equipped space outside, I trust that there will be the wish to be outdoors and eat good and healthy food. This summer will be different from the others, but we can’t wait to start. And we will do it in a special way: when our Restaurant reopens, we will be able to let the guests enjoy the nature that surrounds us and also our service take care of the current situation and the provisions that will be followed to ensure maximum safety for those who will sit at the tables. In line with the desire for lightness and wholesomeness that we will all have, we have also thought of offering a cuisine that is still typical but more focused on aromatic herbs and cooking care.”

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